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Chicken Pot Pie
Chicken Pot Pie
Ingredients:
*Adjust all seasonings to your spice preference*
- 4-6 boneless chicken breasts, cooked and diced
- 2 cans of cream of chicken condensed soup
- 1 bag of frozen mixed veggies (carrots, peas, corn, green beans)
- 1 medium-sized onion, diced
- 2 medium-sized russet potatoes, peeled and diced
- ¼ stick butter
- 1 cup heavy whipping cream
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon seasoned salt
- 2 cans of crescent rolls (8 oz each)
- Cooking spray
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the boneless chicken breasts until they are fully cooked and no longer pink in the center. You can grill, bake, or boil them. Once cooked, season to taste, then shred OR dice the chicken into bite-sized pieces.
- In a large saucepan, combine butter, diced onion, and potatoes. Cook until semi soft.
- Once step 3 is completed, add your mixed veggies, your chicken, 2 cans of cream of chicken condensed soup, and 1 cup heavy whipping cream.
- Season to taste with seasoned salt, pepper, and garlic powder.
- Cook over medium heat, stirring occasionally, until everything is heated through. This should take about 5-10 minutes.
- Preheat the oven to 375°F (190°C)
- Coat baking dish with non-stick spray.
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Once heated, pour the mixture into the baking dish.
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Unroll a can of crescent rolls and place them on top of the chicken and vegetable mixture, covering the entire surface. Again, press the seams together to create a seamless layer of crescent rolls.
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Optionally, you can brush the top of the crescent rolls with a little melted butter to get a golden-brown crust.
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Place the baking dish on a baking sheet (to catch any potential spills) and bake in the preheated oven for 20-25 minutes or until the crescent rolls are golden brown and cooked through.
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Once the chicken pot pie is done, remove it from the oven and let it cool for a few minutes before serving.
"I’m never buying frozen pot pie again!"- happy foodie friend
