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CHICKEN POT PIE Recipe

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This recipe for CHICKEN POT PIE is from McElroy-Perry Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Chicken, cooked & chopped (can use canned chicken)
1 jar 26 oz. Alfredo Sauce (Classico brand is my favorite)
2 cups frozen Peas & Carrots, thawed
or 1 cup Peas & Carrots and 1 cup Corn
2 cans Crescent Rolls
Directions:
Directions:
Preheat oven to 375 º. Combine the chicken, Alfredo sauce and vegetables in a bowl and mix well. Using 1 can of crescent rolls, lay flat in bottom of 9 x 9 baking dish that has been sprayed with Pam. Pour mixture over crescent rolls and top with the other roll of crescent rolls. Pinch the dough to the sides of the dish. Pierce holes in the dough with a toothpick. Bake at 375 º for 15-25 minutes, or until the mixture is heated through and the crust is light brown. Refrigerate any leftovers

 

 

 

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