Chicken Pot Pie

I have been doing lots of cooking this summer. Hubby is doing a lot of
work around the house and I feel I need to reward him with goodies!

Recently I made two chicken pot pies, one for us and one to take a friend who is having chemo treatments. I had never made one before and called a friend to ask for her recipe. She wasn't home and her dear hubby tried to help me with the recipe. This is what I came up with and it was a hit, both with my husband, and with my friend and her family! I gave her the one below:


Here's the recipe:

Chicken Pot Pie

2 large chicken breast, cooked and cubed

3 cans Pillsbury Crescent Rolls

1 bag frozen mixed vegetables

2 cans cream of chicken soup

1 tablespoon minced onion

Place 1 can crescent rolls onto wax paper

press together perforations of the crescent rolls

Place another sheet wax paper on top, use

Rolling pin to roll dough thinner.

Spray pie pan with Pam.

Place the crescent dough on top of pan.

Pat into bottom and onto sides, prick with

a fork.

Trim excess dough off, save for later to

use on edge of crust.

Do this a second time with second pan.

Bake in 375 degree oven for 10 minutes,

Remove from oven.

Cook frozen vegetables in water about

10 minutes (till almost done), drain water.

Mix the cream of chicken soups with

1/2 cup milk, add the onion. Add the

Mixed vegetables and cubed chicken, mix well.

Pour this mixture into the partially baked

pie shells.

Cut the third can of crescent rolls into

About 1 inch strips. Place on top of

pot pie and weave into lattice strips.

Bake at 375 degrees about 20 minutes

Till top is brown and chicken vegetable

Mixture is bubbly.

Note: You can substitute pie shells for

the crescent rolls and it will be quicker,

but I just like the taste of the crescent rolls!

This photo was taken before the pot pie was placed into the oven. I brushed the crust with milk:

Comfort food!

Let me know if you try this recipe! I plan to make it again soon!


Have a happy day!
God Bless.

Katherine