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Chicken Pot Pie

Author Angie Holden

What You Will Need

  • 1/2 cup mayonnaise
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 3/4 cup 2% milk
  • 1-1/2 cups cubed cooked chicken
  • 2 cans mixed vegetables drained
  • 1 tube 8 ounces refrigerated crescent rolls

Instructions

  • Preheat oven to 375°.
  • In a large saucepan, combine mayonnaise, flour, bouillon and pepper. Gradually add milk and whisk until smooth. Bring to a boil over medium heat.  Continue to cook and stir 1 to 2 minutes or until thickened. Add chicken and vegetables to mayo mixture.  Cook until heated through.
  • Spoon into a greased 8-in. square baking dish.
  • Unroll crescent dough onto top of chicken mixture.
  • Bake 13-18 minutes or until golden brown.  Makes 6 servings.