Honey Mustard Chicken Pot Pie

I saw a recipe for ADORABLE little honey mustard chicken pockets and had every intention of trying them out. My hunger and my laziness got the best of me, and this is what I ended up with:honey mustard chicken pot pie

  • Line a 9 x 13 casserole dish with crescent rolls (use a seamless dough sheet to save time)
  • In large mixing bowl, combine…
    • 8 ounces diced ham
    • 1 large can of chicken, drained
    • 1 box frozen spinach, thawed and drained
    • 4 ounces sharp cheddar cheese
    • 8 ounces sour cream
    • 1 cup honey mustard
  • Pour the filling into the casserole dish, spreading evenly, and top with a second layer of crescent rolls.
  • Bake at 375 for 20-25 minutes, until browned and heated through.

This was a total hit for a busy weeknight! It came together very quickly and went great with a bag of corn and a serving of strawberries (can you tell I was cleaning out the fridge???). I did choose to use light sour cream and reduced fat crescent rolls, no flavor was lost!


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