Chicken pot pie is one of my favorite relaxed feel-at-home kind of dishes. Just like the smell of chicken broth gives you a sense of nostalgia even if nobody really cooks in your house, chicken pot pie is the dish that reminds you of good home cooking. As wonderful as chicken pot pie is made from scratch, not everyone has the time of energy to make the pie crust by hand or wants to figure out how to combine two store bought frozen pie crusts. This recipe has all of the flavor of homemade chicken pot pie but the method of making it is a lot simpler. Once you make this version of chicken pot pie, you won't have to worry about pie crust making again! Don't be surprised if there aren't any leftovers!
Ingredients:
-4 chopped boneless skinless chicken breasts
-1 can cream of chicken soup
-1 can cream of celery soup
-1 chopped red or russet potato (opt)
-1/4 cup chopped celery
-1/4 cup chopped carrots
-1/4 cup frozen yellow corn
-black pepper to taste
-1 tsp. salt
-1/2 tsp. McCormick Rotisserie Chicken Seasoning
-2 cans of 8 oz. refrigerated Pillsbury crescent rolls
Steps:
Cook chicken and potatoes. Mix soups, chicken, vegetables, and seasonings together in a bowl. Preheat oven to 350 degrees.
In a baking dish, take one can of the crescent roll dough and spread it on the bottom of the baking dish. Add chicken and vegetable mixture to the baking dish and spread evenly. Spread the second can of crescent roll dough evenly on top of the filling mixture.
Bake for 30 minutes. Enjoy!
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