Mexican-Inspired Chicken Pot Pie

Crescent roll dough is a fast and easy stand-in for homemade dough in this Mexican-inspired chicken pot pie with fire-roasted corn, olives, and enchilada sauce.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 402 Calories

Ingredients

• salt and ground black pepper to taste
• 1 (8 ounce) package refrigerated crescent rolls
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can sliced black olives
• 1 pound cooked skinless, boneless chicken thighs, chopped
• 1 (14 ounce) package frozen fire-roasted corn, thawed
• 4 ounces processed cheese food (such as Velveeta®), cubed
• 1 cup shredded Mexican blend cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.

Step 3

Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.

Step 4

Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.