*sandra lee style.
Let it be known that I love to cook. Promise, I do. But sometimes life gets in the way of being able to spend an inordinate amount of time in the kitchen preparing gloriously healthy and well thought out meals. After all, I live in the burbs now. And with the burbs comes a commute. And from now on, that’s what I’m blaming everything on…even on Sundays.
Today I had a hankering for chicken pot pie. I love the stuff. I especially love it when someone else makes it. But, I decided to trudge along and make up a batch. Except I decided to make it a way only Sandra Lee would appreciate.
skinless, boneless chicken tenderloins (4-5)
1 can of cream of potato soup
bag of frozen mixed vegetables
1 can of frozen canned crescent rolls
1/4 cup of milk
Coat saute pan in Pam or generic cooking spray.
Cook chicken over medium heat until golden brown.
Meanwhile, microwave the frozen vegetables according to package instructions
Preheat oven to 350.
Once chicken is cooked and still tender, cut into tiny pieces.
Combine, chicken, vegetables, soup, milk and mix well.
Pour into a slightly greased (use the Pam) 9inch pie dish.
Cook for 30 minutes at 350.
Stirring halfway through.
Towards the end, unroll the crescent rolls, roll into a giant ball, and grab your rolling pin.
Flatten the crescent rolls out smoothly.
Once the 30 minutes is up, place the “pie crust” over the chicken/vegetable mix and cook
another 15 minutes (or until crescent roll topping is golden brown).
Enjoy the Printable Version of Chicken Pot Pie here.