Chicken Pot Pie
1 16 oz. bag frozen mixed vegetables (honestly, I don't care for frozen mixed veggies. They always taste dry and woody to me. So if you have time to peel some carrots, celery, potatoes, and add a can of green beans and cook them for awhile, that is going to be better. I cut up several carrots, a couple of stocks of celery- including leaves, an onion, and a peeled potato. I then cook them in water to which I've added a heaping teaspoon of BTB {better than bouillon} If you're using frozen veggies, you can do the same thing. I'd add an onion, though.)
2 cups cubed chicken- I like to buy a rotisserie chicken and take the meat from that. It tastes so yummy. I think it's probably more than two cups. I've also used 2 cans of chicken or I've boiled chicken and cut it up. Any of it works
1 can cream of chicken soup OR (and this is what I prefer) 1 can or bottle of chicken gravy
1 can cream of mushroom soup
Seasoning to taste ( salt and pepper or seasoning salt)
1 can Pillsbury crescent rolls (I've tried bargain brands, and am never happy)
Grated cheese, opt.
In a large bowl, mix chicken, veggies, soups and seasonings. Put in a greased 13x9 pan. Sprinkle on a little cheese, if desired. Unroll dough and put over top.
Bake at 350 for 25-30 minutes until top is golden brown.
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