“Ooo, fancy,” you might have been thinking when you saw the final product of this recipe. “I can’t make a pretty crescent ring like that.” Well, to heck you can’t! I have faith in you. We’ll get through this together.
If you like chicken pot pies, you need to make this. It’s a quick and easy weeknight dinner that makes everyone happy. You can’t go wrong when you tell everyone what’s for supper and you get cheers!
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Chicken Pot Pie Crescent Ring
• With the oven rack in the center position, heat oven to 375 degrees. See? Easy peazy. Great start!
• Microwave vegetables in bag as directed. You should be using the vegetables that you can steam right in the bag. Gotta love less dishes!
• Let the bag cool 1-2 minutes before opening. Then pour it into a medium-sized mixing bowl.
• Add the shredded chicken, soup, milk, salt and pepper to the mixing bowl with vegetables. Stir thoroughly and set aside.
• Open one can of crescent rolls and separate the dough into rectangles. (Pinch the dough triangles together to form rectangles.) I recommend leaving the other can of crescent rolls in the refrigerator until needed to keep it cool.
• On a large, ungreased cookie sheet, arrange the rectangles of dough perpendicular to each other, creating a large “plus” sign with an open square in the middle.
• Open the second can of crescent rolls and arrange the dough into rectangles. Create a large “X” with these rectangles, as shown in the image below. You will have an open circle in the middle.
• Leaving about an inch of dough in the center, spoon the chicken mixture around the center of the dough. Pile the mixture up so it doesn’t go too far out onto the rectangles of dough.
• Wrap the overhanging dough over the chicken mixture toward the center. Tuck it under the dough in the middle, securing it underneath. Pinch together any openings in the dough. If the mixture is starting to show through now, it will bubble out while the crescent ring bakes.
• Bake 20 to 22 minutes or until golden brown.
• Remove from oven and allow to cool for 10 minutes before slicing. Gorgeous! I knew you could do it. Enjoy your beautiful creation.
This is definitely a favorite in my house. Let me know what you think when you give it a try!
Need a dessert or sweet side dish idea? Definitely try the Butterfinger Grape Salad. You will not be disappointed. Neither will anyone that tries it. You’ll have friends for life.
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Chicken Pot Pie Crescent Ring
A hearty and satisfying twist on the traditional chicken pot pie recipe. Easy to throw together on a weeknight and everyone loves it, even the kids!
- 10 oz bag frozen microwavable mixed vegetables (steamable)
- 2 cups shredded cooked chicken
- 10.75 oz can condensed cream of chicken soup
- 1 tablespoon milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 8 oz cans refrigerated crescent dinner rolls
With oven rack in center position, heat oven to 375 deg.
Cook frozen vegetables in bag as directed. Cool 1 to 2 minutes. Pour into medium mixing bowl.
Add shredded chicken, soup, milk, salt and pepper. Stir ingredients and set aside.
Open one can of crescent rolls (leave the other in the fridge until needed). Separate the dough into rectangles. Arrange rectangles perpendicular to each other on a large, ungreased cookie sheet. It will create a large "plus" sign with an open square in the middle.
Open second can of crescent rolls and separate into 4 rectangles. Create an "X" by arranging the rectangles over the "plus" sign created in step 4, leaving an open circle in the center.
Leaving about an inch of dough in the center, spoon the chicken mixture around the center of the dough.
Wrap the overhanging dough over the chicken mixture toward the center. Tuck it under the dough in the middle, securing it underneath.
Bake 20 to 22 minutes or until golden brown. Remove from oven and allow to cool for 10 minutes before slicing. Enjoy!