Recipe: Chicken Puff Pie

CHICKEN PUFF PIE

2 (10 1/4 oz.) cans condensed cream of chicken soup with 1/3 less salt
1/2 cup chicken broth
2 cups cubed cooked chicken or turkey*
2 Tablespoons chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon poultry seasoning
1/8 teaspoon white pepper
1 (4 ox.) can Green Giant Mushrooms Pieces and Stems, drained
2 cups Green Giant Frozen Mixed Vegetables (from 16 oz. pkg.), cooked until crisp-tender
1 (8 oz.) can Pillsbury Refrigerated Quick Crescent Dinner Rolls
Chopped fresh parsley or dried parsley flakes

Heat oven to 375 degrees F.

In a large saucepan, combine all ingredients except crescent rolls and parsley flakes. Cook until mixture is bubbly and thoroughly heated, stirring occasionally.

Meanwhile, separate dough into 8 triangles. Place 2 triangles together, one on top of the other; press together slightly. (If necessary, gently press triangles to a 6-inch length.) Repeat with remaining dough. Place triangles on ungreased cookie sheet.

Bake triangles at 375 degrees f. for 9 to 12 minutes.

TO SERVE:
Spoon hot chicken mixture into 12x8-inch baking dish. Place warm triangles on top of chicken mixture, alternating short sides of triangle. Sprinkle with parsley.

MICROWAVE DIRECTIONS:
Prepare crescent triangles as directed above. To prepare chicken mixture, in 12x8-inch microwave-safe baking dish, combine remaining ingredients. Microwave on HIGH for 7 to 8 minutes or until mixture is bubbly and thoroughly heated, stirring twice during cooking. Place warm triangles on top of chicken mixture, alternating short sides of triangle.

*VARIATION: TUNA PUFF PIE:
substitute two 6 1/2 oz. cans tuna packed in water, drained and flaked, for the chicken.

Servings: 4
Source: Chicken and Fish: Pillsbury Classic Cookbook