Foodie Friday: Chicken Pot Pie...in under an hour

Chicken Pot Pie can take quite a while to make, and it always such a delicious treat, especially on a chilly night. Here is a recipe that will take you about an hour from start to serve, which really is nothing, especially considering 35 minutes of that time is baking time! And my favorite thing about chicken pot pie is that you don't have to have a side dish; your veggies, meat, and bread are all covered.

This recipe makes one large pot pie that serves 3-4. To increase the recipe, I would suggest adding an additional chicken breast and doubling the amount of vegetables. Do not adjust the cream of chicken soup or chicken broth unless you are tripling the recipe.

You will need:

• 1-2 large chicken breasts
• 1 can of cream of chicken soup
• 1-2 packages of 8 crescent rolls (refer to step 8)
• 1/2 cup chicken broth
• 1/2 lb frozen mixed vegetables (I used carrots, green beans, peas, and corn)
• 1/2 tsp Sage
• Salt & pepper
 

1. Preheat oven to 350 degrees Fahrenheit
2. Pour chicken broth and frozen vegetables into large skillet
3. Add sage, salt, and pepper
4. Heat over medium heat for about 5 minutes, or until vegetables are just tender
5. While the vegetables are heating, trim and dice your chicken into 1/2" pieces
6. Once the vegetables are tender, add the chicken and cream of chicken soup to the skillet and cook until heated through, about 10 minutes
7. I used an 8x8 baking dish. If you are increasing the recipe you will want to use a larger dish. Spray your baking dish with a non-stick cooking spray like Pam
8. If you are using an 8x8 baking dish, then you can now place half of your crescent roll dough on the bottom of the baking dish.  If you are using a larger dish you can either skip the crescent rolls on the bottom, or open up the second tube of crescent rolls so that one package can be used on the bottom and the other on the top
9. Pour your mixture in the skillet into your baking dish
10. Place the rest of the crescent roll dough on top
11. Cook for 30-35 minutes, or until the dough is golden brown and the inside mixture is  bubbling (if you can see it)