Use pre-cooked chicken: Pre-cooked rotisserie chicken or leftover grilled chicken can be used in this recipe to save time.

Remove the pot from the heat and stir in shredded chicken ... of the dough into rolls. Bake your pie for 15-20 minutes, until the filling is bubbling on the sides and your crescent roll crust ...

My version is based on a generous amount of chicken stew with a somewhat soupy ... Swap option: Instead of the refrigerated crescent rolls, you can use my go-to biscuit dough.

Image courtesy of Two Kids and a Coupon Need an easy meal or appetizer on a budget? That tube of pre-made crescent rolls in ...

Meanwhile, she’s sharing the recipe for this sensational dish. Ina Garten’s Chicken Pot Pie Soup with Puff Pastry Croutons Serves 6 Ingredients 3 chicken breasts, skin-on, bone-in (2½ to 3 ...

The Food & Wine chicken pot pie with leeks comes together in just about an hour and uses only one skillet. Robby Melvin is the test kitchen director at Southern Living magazine and senior recipe ...

This recipe for homemade chicken pot pie from Molly Baz (watch her make it) uses two major shortcuts: The first is using shredded chicken from a rotisserie bird instead of cooking boneless ...

and celery go right in the pot with the breasts, so everything cooks together. You make a simple sauce with the cooking liquid, shred the meat off the chicken bones, and top the pie with yellow ...

This recipe can also be made through step 6;wrap the unbaked pie tightly in aluminum foil, and freeze it up to 6 months. If you are planning on keeping your chicken pot pie frozen until you bake ...

Her love of cooking started at home with this chicken pot pie recipe ... cans refrigerated crescent rolls Mashed potatoes, for serving 1. Preheat oven to 375°. Spray a 10×14×3-inch baking ...