Chicken Pot Pie.
I love it.
My husband hates it.
Who wins outs most of the time… my husband.
But… I still think Chicken Pot Pie should be served often. It is such a comforting meal. I like the Marie Callender’s store version the best, but to be honest I haven’t bought them in years! This is a homemade pot pie and it was totally worth making!
Last night my husband was going to be gone for dinner and so I had the perfect opportunity to make my pot pie recipe. It turned out delicious! I was so excited! My girls loved it too!
This may not be a store-bought pot pie, but it is a homemade one. Yea… for homemade chicken pot pie!
Comfort food at its finest, right??
Here is the recipe..
*** Recipe adapted from the Taste of Home’s 2000 Quick Cooking Annual Recipes
- 1 can (15 oz) veg all vegetables
- 2 cups cubed cooked chicken
- 1 cup milk
- 1 can (10 ½ oz) condensed cream of potato soup, undiluted
- ½ cup shredded cheddar cheese
- ½ cup french-fried onions
- ½ tsp. seasoned salt
- 1 tube (8 oz) refrigerated crescent rolls
- Preheat oven to 350 degrees.
- In a bowl, combine the vegetables, chicken, milk, soup, cheese, onions, and seasoned salt.
- Transfer to a greased 13x9 pan.
- Bake uncovered for 20 minutes.
- Meanwhile, separate crescent rolls into two rectangles. Seal perforations. Cut each rectangle into four strips. Working quickly, remove dish from oven, weave strips over filling, forming a lattice crust. Bake an additional 15 minutes or until rolls are golden brown.
Pot Pie=a meat and stew vegetable topped with a pie crust or in this case crescent rolls. I am glad I made this recipe… because I really do enjoy chicken pot pie. The veggies, mixed in the sauce, and the crust. Yum!
You can serve this with a simple salad and as my daughter is constantly saying right now …. bam….
your dinner is served.
Happy Chicken Pot Pie!