Thursday, January 24, 2008

Chicken Pot Pie

Ok, so Marie Callender has nothing on me... I made the most kick-butt chicken pot pie the other night. My sister-in-law gave me the recipe which I tweaked a bit, sorry Carrie, it is in the genetics. My Mom is always adding stuff and taking away stuff from recipes. I am pretty armature, but I have to toot my own horn, it was amazing...

What you need:
2 chicken breasts
1/2 bag of frozen mixed veggies
1 bar of Fat free cream cheese *
1/2 c of shredded cheese *
1 can of cream of chicken soup
1/2 can of cream of mushroom soup *
1 1/2- 2 cans of crescent rolls

*- is all of the stuff I added. So, if you want to try the original recipe, it is very easy...

  • Place the cream of chicken, cream of mushroom, shredded cheese and cream cheese into a bowl and mix well until lumps are all gone...
  • Then add the vegetables and stir in. You can use as much or as many as you like depending on your families preference.
  • After boiling the chicken cut into small pieces and add into mixture.
  • Use a 9" pan (I think that is what I used- mine was round) and place the crescent rolls on the bottom for the crust. Place the mixture in the middle and then place the remaining pieces on top.
  • Bake for about 30-40 minutes on 375. I started it on 350, but bumped it to 375 because the middle was not cooking very well.

This is creamy and yummy and it was great because I cooked it on a cold night and the re-heats were even really good!

Enjoy! Let me know if you make this yummy meal and if you liked it or not.

1 comment:

  1. We make this all the time because we usually have all the ingredients. We recently started adding canned chicken breast from Costco instead of the breasts so we didn't have to cut up and cook the chicken. I know--I'm super lazy. :)


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