What's For Supper

Chicken Pot Pie from Betty Crocker

Prep Time 15 min
Total Time 30 min
Servings 8


Ingredients

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

2 teaspoons chopped fresh thyme leaves (I don't use)

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (103/4 oz) condensed cream of chicken soup

11/2 cups sour cream

4 cups chopped cooked chicken

2 bags (12 oz each) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Step 1
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2
Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.

Step 3
In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish

Step 4
On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough

Step 5
Bake 20 minutes or until crust is deep golden brown and filling is bubbly.