Western Chicken Pot Pie
A hearty Western-style chicken pot pie featuring tender chicken, mixed vegetables, and a creamy sauce, topped with crescent rolls for a comforting, family-friendly meal.
Ingredients
- 1/4 cup flour ⓘ
- 2 cups skim milk ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 1 teaspoon chicken-flavor instant bouillon
- 1/8 teaspoon pepper ⓘ
- 16 ounces frozen Western style mixed vegetables (potatoes, green beans, onions, red peppers) ⓘ
- 3 cups cubed chicken breast ⓘ
- 4 ounces Pillsbury refrigerated crescent dinner rolls ⓘ
Instructions
- Preheat oven to 350°F.
- Spray a 12 x 8-inch baking dish with nonstick cooking spray.
- In a large saucepan, stir flour into 2 cups of milk and blend well.
- Stir in Dijon mustard, chicken-flavor bouillon, and pepper.
- Cook over medium heat until the mixture boils and thickens, stirring frequently.
- Add the frozen vegetables and cubed chicken; cook for 5 to 7 minutes or until vegetables are completely thawed and warm, stirring occasionally.
- Unroll the refrigerated crescent dinner rolls and place them over the chicken and vegetable mixture in the baking dish.
- Bake in the preheated oven for about 20-25 minutes until the crescent rolls are golden brown and the filling is bubbly.
Nutrition & Diet Analysis (per serving)
419
kcal
21% DV
Protein
Fat
Carbs
Diet fit
Low-fat
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).