Chicken Pot Pie

*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.

chix pot pie

Ingredients:
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
Pam

Directions:
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).

Serve.
Enjoy the Printable Version of Chicken Pot Pie here.

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10 Comments

Filed under kmslat

10 responses to “Chicken Pot Pie

  1. Amy

    The chicken didn’t come from a can, so you are miles ahead of Sandra Lee!
    The crescent roll dough sounds better than pie crust or biscuit dough, too. Yummy!
    When I make shepherd’s pie I use instant mashed potatoes. There. I said it.

  2. I made something similar to this not too long ago. But I used pie dough cut into fourths and had “individual” stuffed pies. They were OK – they needed more salt.

    • with the crescent roll top, it actually gives the whole thing a much sweeter taste. the hubs wasn’t a fan. too bad i was. i wanted more. not happening with a beach trip fast approaching.

  3. rhooby

    yes. all us’n oblinger womenfolk are savin our gluttony for the beach!

  4. Dionne Baldwin

    MMM I LOVE chicken pie. All year round not just in cold weather. 🙂

  5. The printable recipe is very impressive!

  6. Pingback: is this how Jasmine tea is supposed to taste? | Tea

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