The secret ingredient, Progresso Light soup, transforms into a rich and satisfying gravy in this classic family favorite. Adorable in individual ramekins, this tasty dish is great for a weeknight supper or can be doubled for your next dinner party.
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 Servings
- Cooking spray
- 3 cups sliced cremini mushrooms (8 oz package)
- 1 ¼ cup chopped onion
- 1 cup diced carrot
- 1 tsp minced garlic
- 2 TB flour
- 1 can Progresso Light Chicken Pot Pie Soup
- 1 - 10 oz package frozen baby sweet peas and butter beans
- 3 - 5oz chicken breasts, cooked and diced
- 1½ tsp minced fresh rosemary
- ½ tsp Dijon mustard
- 4 oz crescent rolls (4 total rolls)
Preheat oven to 375 degrees. Spray a 10x6” glass baking pan with cooking spray. Spray a large non-stick sauté pan with cooking spray and heat over medium-high heat. Add mushrooms, onion, and carrot and cook for 10-12 minutes or until vegetables are softened. Add garlic and flour, stir to combine, and cook for 1 minute. Add soup, peas (out of package), diced chicken breast, rosemary, and Dijon. Stir to combine and bring to a simmer.
Pour into prepared baking pan. Stretch out crescent dough and place on top of filling (pinching to close seams). Bake for 15 minutes or until dough is lightly browned. Let pot pie rest for 5 minutes before serving.