"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Easy Chicken Pot Pie Recipe

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This recipe for Easy Chicken Pot Pie, by , is from Feeding Cox's Army, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Ray
Added: Friday, August 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Cream of Chicken soup
2 Tbls Milk (optional)
2 cups of leftover chicken or canned chicken
½ cup corn (canned or frozen)
½ cup green beans (canned or frozen)
½ cup chopped cooked carrots
½ cup peas (canned or frozen)
Seasonings to taste (I recommend Seasoned Salt, pepper and thyme)
One package of premade Crescent Rolls
Note: you can put whatever veggies in it you like (I don’t like peas, but Nick does)

Directions:
Directions:
Preheat oven to 350
Combine everything but the crescent rolls in a 2 ½ quart casserole dish
Bake for about 30 minutes
Roll out the sheet of crescent rolls on top of the pot pie mixture
Bake until the dough is lightly browned on top (10-15 min)
Enjoy!!

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
This is one of my and Nick's favorites!

 

 

 

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