Home-Style Chicken Pot Pie
15Prep Time Minutes
35Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
1 pkg (12 oz each) frozen mixed vegetables
1/2 cup frozen chopped onion
2 pkgs (6 oz each) refrigerated diced oven roasted chicken breast (about 2 cups)
1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
1/4 cup reduced fat sour cream
2 tablespoons Gulden's® Spicy Brown Mustard
1 pkg (8 oz each) refrigerated reduced fat crescent roll dough
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||20%|
|Dietary Fiber||3 g||12%|
|Vitamin C||2 mg||4%|
|Vitamin A||2598 iu||52%|
Preheat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. Place mixed vegetables and onion in dish; cover and microwave on HIGH 4 minutes or until just tender. Meanwhile, stir together remaining ingredients, except dough, in large bowl. Add chicken mixture to vegetables in dish. Stir gently to combine. Microwave covered 2 minutes on HIGH. Stir, then microwave 2 minutes more or until steaming hot.
Remove dough from package and unroll in 2 long rectangles. Pinch together perforations to seal. Place over hot chicken mixture and press dough to edge of dish to form rim.
Bake 17 to 20 minutes or until dough is golden brown (no longer doughy) and mixture is bubbly.
Be sure chicken mixture is very hot before placing dough over top, so underside of dough cooks thoroughly.