Chicken Pot Pie

In one of those odd conversations on what can be done with left over chicken, we all decided to check the frig and cupboard to see just what was available and what could we make. We came up with a very quick pot pie idea.

2 cups of diced cooked chicken
1 small bag of mixed vegetables (carrots, peas, potato, etc.)
1 can of condensed cream of chicken soup
1 can of crescent rolls.

I also had a variety of desert ceramic cups that seemed to be the perfect size for a single serving pot pie.

Our step one was to get a moderate sized pot and dump everything (but the rolls) in the pot and heat over a medium heat, stirring and folding about once a minute or so. We snuck a little salt and pepper in to taste at this point. As soon as everything is warmed up, it is all basically cooked so sneaking a taste here and there is safe.

Step two was to put half a crescent roll in the bottom of the ceramic cups as a bottom lining. We set up 6 of them and stuck them in the oven at 400 f until the roll turned brown, about 7-9 minutes.

As soon as the base came out of the oven, the filling was nice and hot, so we spooned it in and covered it with the remaining crescent rolls. You know it, back into the oven for another seven minutes until the breading turned brown.

That was it. Honestly, it turned out much better than any of us would have guessed. This was a very quick and simple dish to put together and a lot of fun to serve and eat.

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