Easy Rotisserie Chicken Pot Pie

Recipe shared by Kim Shaver of Mansfield, Louisiana.

This easy variation uses rotisserie chicken and refrigerated crescent rolls, making it a useful option when you want chicken pot pie without rolling traditional pie crust.

Ingredients

• 1 rotisserie chicken, meat removed and chopped or shredded
• 1 bag frozen vegetables
• 1 can cream of chicken soup
• 1 cup shredded cheddar cheese
• 2 tablespoons margarine or butter
• 1 small onion, chopped
• 1 can refrigerated crescent rolls

Directions

1. Preheat the oven to 350F.
2. Melt the butter in a skillet.
3. Add the chopped onion and cook until softened.
4. Add the frozen vegetables and cook according to the package directions.
5. Stir in the shredded chicken, cheddar cheese, and cream of chicken soup.
6. Transfer the mixture to a baking dish.
7. Arrange the crescent-roll dough over the top of the chicken mixture.
8. Bake for about 15 minutes, or until the crescent topping is baked and golden.
9. Allow the pot pie to cool for several minutes before serving.