Directions: Preheat oven to 400 degrees. Add mix & pasta to 2 1/2 cups water. Add 1 cup mixed frozen vegetables & 1-13 oz. can of chicken. Stir well. Bring to a boil and cook 7 minutes on high, stirring frequently, until pasta is done. Pour mixture into an 8x8 casserole dish. Top with Pilsbury crescent roll dough. Bake 11 - 15 minutes until top is brown. Serve with a tossed salad and enjoy. For a creamier pot pie stir in 1-8oz bar of cream cheese into mixture before pouring into the casserole dish. Sliced pre-made crescent rolls may be used instead of crescent roll dough.
Instapot Directions: Place ingredients into Instapot, with the sour cream/cream cheese on top of all ingredients. On manual,set to high for 6 minutes, then release. Stir well and enjoy.
Ingredients: Pasta contains durum wheat semolina and egg yolk. Chicken base(Salt, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #6 lake, less than 2% soybean oil and calcium silicate as processing aids), cornstarch, onion, chives, garlic, celery, parsley, black pepper & selected spices.