Ingredients: |
Ingredients: 1 lb chicken breast or a rotisserie chicken
12 oz frozen peas and carrots, thawed
2 cups frozen diced potatoes, thawed-(like hash browns or potatoes O'Brien
1 onion diced
2 cans cream of chicken soup
1 cup of water
2 cans refrigerated crescent rolls
1/2 tsp poultry seasoning
salt and pepper to taste
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Directions: |
Directions:1. Preheat oven to 350º.
2. Boil chicken breast until done (20-30 minutes), then dice into small bite size pieces.
3. Diced onion, cook until transparent.
4. Grease a 11X13" baking dish.
5. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into
bottom and up sides of prepared dish. Don't worry if sides do not go all the way up.
6. Bake for 20 minute or until crust is light brown.
7. Allow to cool.
8. In a large skillet, combine chicken cubes, diced cooked onion, water, potatoes,
peas and carrots.
9. Stir and cook over medium heat until ingredients are warm(5-10 minutes).
10. Add soup and poultry seasoning, continue to heat for another 5 minutes, if sauce l
looks too thick, add a little more water until desire consistency is reached.
11. Pour chicken mixture over baked crust and spread evenly.
12. Unroll other can of crescent roll and pinch perforation to seal into a sheet. Place
over top of chicken mixture and press into sides of dish.
12. Bake for 25 minutes or until top is golden brown |
This recipe for Chicken Pot Pie is from