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Chicken Pot Pie Crescent Ring

Course Appetizer, Main Course
Cuisine American
Keyword chicken-pot-pie-crescent-ring, crescent-roll-recipes
Prep Time 15 minutes
Cook Time 25 minutes
Stand time 5 minutes
Total Time 45 minutes
Servings 8 servings
Calories 333kcal

Ingredients

  • 2 8 oz tubes original crescent rolls
  • 1 10 oz package frozen mixed vegetables steamed per package directions, cooled
  • 1 10 3/4 oz can cream of chicken soup
  • 1/4 cup half and half or milk
  • 1 tsp salt
  • 1/2 tsp lemon pepper
  • 1/2 tsp poultry seasoning
  • 1/2 tsp granulated garlic
  • 1/2 tsp dry tarragon
  • 1/2 cup green onion chopped
  • 2-3 cups chopped rotisserie chicken
  • 1 Tbsp butter melted

Instructions

  • Preheat oven to 350°F. Lightly spray a large baking pan or round pizza pan with cooking spray or line with parchment paper.
  • Steam vegetables per package directions and set aside to cool.
  • To assemble: Place a 5 inch oven safe bowl or ramekin in the center of the baking sheet. Unroll both cans of dough; separate into 16 triangles. Arrange triangles in a circle on the pan with pointed edge facing outwards overlapping to form a ring.
  • In a medium size mixing bowl, whisk together, soup, half and half, salt, lemon pepper, poultry seasoning, garlic, tarragon and green onion. Mix until fully combined. Add chopped chicken and mixed vegetables, mix well.
  • Spoon chicken mixture evenly in a circle onto the widest edge of the ring closest to the ramekin.
  • Bring each pointed end of dough up and over the filling, tucking each underneath the center of the ring. Try to evenly space the dough pieces.
  • Brush the top lightly with melted butter then bake for 25-30 minutes or until golden.
  • Let stand for 5 minutes, then slice into even pieces and serve.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 33g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1134mg | Potassium: 217mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1937IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg