1 can (7 3/4 oz.) semi-condensed chicken noodle soup
2/3 cup cubed cooked chicken
1/2 cup milk
1/4 cup frozen mixed vegetables
1 tablespoon all-purpose flour
1 package (4 oz.) refrigerated crescent rolls
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Let's Make It
In a saucepan combine soup, chicken, milk, vegetables, and flour. Cook and stir until thickened and bubbly. Set aside.
Pinch together 2 crescent roll triangles to form each pie top. Pour hot chicken mixture into two 10-ounce custard cups. Cover with rolls, shaping to fit. Cut steam vents in the top.
Bake in a 275 degrees F oven for 12-15 minutes or till the top crust is golden brown. Serve right away or cool, wrap and refrigerate.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.