Crescent Ring Chicken Pot Pie

Maybe it’s a mid-western thing, or a manly thing – one of Hubby’s favorite suppers is Pot Pie. He’s not particular, chicken, beef, turkey. He wants the sauce, the pie crust and lots of vegetables.

Me – not so much. I love Pub Pies made with Puff Pastry. It’s really the Puff Pastry and gravy that I’m after. Another favorite in our house are those crescent rings with all sorts of delicious stuffings. Taco Rings are a big, big hit. And now we’ve got another family favorite that I wanted to share – Chicken Pot Pie. The filling isn’t all that different from your traditional Pot Pie recipes. Only this Pot Pie isn’t baked in a pastry crust but rather wrapped in warm bread.

As for the chicken meat – Rotisserie Chicken is simply convenient. If you’ve got a chicken roasting for dinner and you are a small family, chances are you’ll have the two cups of cooked chicken needed. Or if you don’t want to deal with pulling chicken from the bones, some deli markets and grocery stores have pulled chicken already bagged and ready to go. Some are in the refrigerated section, others in the freezer section. Whatever you use, make it easy on you.

Crescent Ring Chicken Pot Pie
2 cups shredded Rotisserie Chicken
1 (10 oz) bag Frozen Mixed Vegetables
1 (10.5 oz) can Cream of Chicken Soup
1 tablespoon Milk
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 (8 oz) cans refrigerated Crescent Dinner Rolls

While the Rotisserie Chicken is till warm, remove all the skin and break the chicken down into parts. Separate the various parts at the joint. Use a knife or if possible, pull apart into wings, thighs and legs. Run a knife down either side of the breast bone to separate the breast meat. Flip the chicken over, remove the meat from the back as well. Discard the skin and bones. Once the meat has been separated, shred or dice the meat into small pieces. Set aside.

Note: If not using the chicken meat right away, store in food storage containers with a tight-fitting lid.

Heat oven to 375-degrees.

Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into large bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.

Carefully spoon chicken mixture on the half of each triangle closest to center of ring.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Bake 20 to 24 minutes or until golden brown and thoroughly baked in center.

This Chicken Pot Pie is complete – chicken; vegetables and warm bread all in a single serving. All you need to round out the meal is a nice, simple salad. Perfect.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen