2 cans (10¾-oz. each) condensed cream of chicken soup, prepared
½ teaspoon black pepper, coarse ground
24 oz. (half a bag) Tyson® Crispy Chicken Strips
1 can (8 oz.) Pillsbury™ refrigerated crescent dinner rolls
16 baby carrots
16 celery sticks, small
Optional dried sage or thyme
Instructions
Preheat oven to 375˚F.
To make gravy dip, empty soup into a saucepan and add black pepper. Fill one empty can with tap water and add it to the saucepan. Whisk ingredients to evenly combine. Bring to a boil, simmer 1–2 minutes, and reserve hot. Stir in a pinch of sage or thyme of desired.
Heat chicken strips according to package instructions, but for only eight minutes vs. the full cooking time as they will be baked again when wrapped in dough. Reserve hot.
Place eight chilled crescent roll dough triangles on a clean work surface.
To assemble dippers, place a chicken strip on top of each triangle. Wrap dough around chicken and place on an ungreased baking sheet.
Bake for 10–12 minutes or until rolls are golden brown then remove from oven.
To serve, place two pot-pie dippers on each plate with a small bowl of gravy dip, four carrots, and four celery sticks.
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