Rotisserie Chicken Pot Pie

Ingredients

Steps

1. 1

   Preheat the oven to 375°F.

2. 2

   Empty the cream of celery soup into a medium mixing bowl. Fill the empty can with water and pour that into the bowl too.

3. 3

   Whisk in the turkey gravy mix. Add the shredded chicken and about half a bag each of the frozen peas and carrots and the frozen corn.

4. 4

   Stir until everything is well combined.

5. 5

   Pour the mixture into an 8-inch pie pan and spread it out evenly with a rubber spatula.

6. 6

   Roll out the crescent dough on a large cutting board or a clean countertop. With a sharp knife, score it widthwise into strips about 2 inches wide.

7. 7

   Cut the dough at random into triangles, trapezoids and squares of different sizes.

8. 8

   Arrange the dough pieces over the top of the filling, overlapping them as needed.

9. 9

   Bake for 45 minutes, until the filling bubbles around the edges and the crust is cooked through. If the top browns too quickly, cover it with foil about halfway through.

10. 10

    Scoop out portions, making sure each one gets a few pieces of crust.