Chicken Pot Pie Crescent Ring

Prep Time: 10 min
Total Time: 45 min
Servings: 6

Find your meat, bread and veggies all in one in this tasty crescent ring that your family will love.


  • 1 bag (300 g) frozen microwavable mixed vegetables
  • 2 cups shredded cooked chicken
  • 1 can (284 mL) condensed cream of chicken soup
  • 1 tablespoon milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (8 count each) Pillsbury™ refrigerated Original Crescents


  1. Place oven rack in centre position. Heat oven to 375°F.
  2. Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.
  3. Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the centre.
  4. Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the centre.
  5. Carefully spoon chicken mixture around centre of dough; shape into a ring leaving about 1/2 inch of dough in the centre.
  6. Pull overhanging dough from outer edge towards centre and over filling. Tuck and pinch dough under middle.
  7. Bake 20 to 22 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.

Expert Tips

  • It's much easier to work with chilled dough. Keep the refrigerated crescent dough in the refrigerator until ready to open and arrange on the baking sheet.
  • I love adding celery salt to my chicken pot pie as an extra seasoning. Try adding some of your favourite seasonings, herbs or other vegetables to make it your own!