Chicken Pot Pie Dippers

Ingredients

• 2 cans (10¾-oz. each) cream of chicken soup, condensed, prepared
• ½ tsp. black pepper, coarse ground
• 24 oz. (half-bag) Tyson^® Crispy Chicken Strips
• 8 triangles of crescent roll dough, prepared (refrigerated can, typically, 8 rolls per can)
• 16 baby carrots
• 16 celery, sticks, small

Instructions

1. Empty both cans of soup into a saucepan along with the black pepper. Fill 1 of the empty cans of soup with tap water and add water to the saucepot. Whisk the ingredients to evenly combine. Bring to a boil, simmer 1–2 minutes, and reserve hot. Adding just 1 can full of water helps to create the correct thickness of the gravy.
2. Cook Tyson Crispy Chicken Strips according to package instructions, but for only 8 minutes vs. the full cooking time as they will be baked again when wrapped in the crescent roll dough. Reserve hot.
3. Place 8 chilled crescent roll dough triangles on a clean work surface.
4. To make the pot-pie dippers, place a 3-oz. cooked (pre-cooked from above) Tyson Crispy Chicken Strips on top of each triangle. Wrap the dough triangle around each piece of chicken. Place them on an ungreased cookie sheet and bake in a 375° F conventional oven for approx. 10–12 minutes or until the crescent rolls are golden brown. Remove the pot-pie dippers from the oven.
5. On each of 4 plates, place 2 baked pot-pie dippers on each plate alongside a small bowl of the reserved hot, creamy peppered gravy (for dipping), 4 baby carrots, and 4 celery sticks.
6. Serve immediately and enjoy!

Tip

A touch of rubbed sage or dried thyme added to the gravy lends extra flavor and greater pot-pie appeal.