Don’t Bother with Pastry for Chicken Pot Pie When You Can Use Frozen Rolls
Chicken pot pie can be a long and arduous recipe to make. But when you have a can of instant soup on hand, as well as some DeIorios dough, it’ll quickly become one of your customers favorites.
Ingredients:
- 1 package of frozen rolls
- 2 cans cream of mushroom soup
- 1 bag frozen mixed vegetables
- 2 ½ cups chicken, cooked and cubed
Instructions:
- Bring package dough to room temperature for easy handling and preheat the oven to 375 degrees Fahrenheit.
- In a large pot mix soup, frozen vegetables and chicken. Bring the entire mixture to a boil and boil for two minutes. Then spoon the entire mixture into an ungreased casserole dish, about 9” x 13”.
- Tear the rolls in two and cut each piece into four different pieces. Place these over the chicken mixture in the casserole dish.
- Place the dish into the preheated oven and bake for about 20 minutes, until the rolls are puffed up and golden brown.
- Remove from oven and immediately spoon into a dish with at least one biscuit per dish.
Of course if you want to give your customers a completely homemade dish, you can make the soup yourself. But using premade soup makes this an easy dish you can quickly serve, even during the lunch rush!