Recipe: Chicken Puff Pie (using canned chicken and refrigerated crescent roll dough) (serves 2)

CHICKEN PUFF PIE

1 (4-ounce) can refrigerated crescent dinner roll dough
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup frozen mixed vegetables thawed and drained
1/4 cup water
1/4 teaspoon poultry seasoning
1 HORMEL Premium Chunk Breast of Chicken (5-ounce) can drained and flaked
Chopped parsley

Heat oven to 375 degrees F.

Separate dough into 4 triangles. Place 2 triangles on top of each other; press slightly. Repeat with remaining dough. Place on baking sheet.

Bake 9 to 12 minutes.

In saucepan, heat soup, vegetables, water and poultry seasoning until mixture bubbles. Fold in chicken.

Spoon hot mixture onto each serving plate. Top each plate with warm triangle. Sprinkle with parsley. Serve immediately.

Serves: 2