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.