8/27/2024

Chicken Pot Pie

chicken-pot-pie

Chriso🇺🇸🇦🇺🦘⚡️

Damus Tesflight Club Member, Simplex Nostrich Group Member, ⚡️Node Operator, #plebchain, CPA, sat signature 23

2 min read

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Chef's notes

Easy recipe with simple ingredients. This recipe uses some store bought, precooked items as way to cut down on cook time. I recommend letting the vegetables thaw if you don't like them on the firm/crunchy side.Feel free to substitute fresh ingredients if you have the time and want to make the extra effort.

Details

⏲️ Prep time: 20 min
🍳 Cook time: 50 min
🍽️ Servings: 8-10

Ingredients

2 (8 oz) packages refrigerated crescent rolls (dough sheets preferred)
1 pound cooked rotisserie chicken (deboned and chopped)
2 table spoons of butter
2 (10 once) packages of frozen mixed vegetables
1 (15 once can sliced potatoes (drained)
1 (10.5 once) can condensed cream of chicken soup
1 (10.5 once) can condensed cream of mushroom soup
1/2 cup milk
salt and ground pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the botton of 9x13-inch baking dish with one can of crescent roll dough. If you don't get the sheet dough, be sure to pinch the seams together.
Melt the butter in a sauce pan over medium heat. Then add the chicken, mixed vegetables, and sliced potatoes (recommend cutting into smaller pieces). Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
While the mixed vegetables are heating, warm both cans of condensed soup in a seperate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough. Feel free to cut some slits in dough if you are using the dough sheets. Cover lightly with foil to prevent the crescent roll dough from browning too quickly.
Bake in oven until heated through and dough is a golden brown. Cook time should be around 45-50 minutes I reommend removing the foil for the last 10 minutes to get a golden crust. Be sure to keep a close watch on the crust after removing the foil because it will brown quickly.

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Chef's notes

Ingredients

2 (8 oz) packages refrigerated crescent rolls (dough sheets preferred)

1 pound cooked rotisserie chicken (deboned and chopped)

2 table spoons of butter

2 (10 once) packages of frozen mixed vegetables

1 (15 once can sliced potatoes (drained)

1 (10.5 once) can condensed cream of chicken soup

1 (10.5 once) can condensed cream of mushroom soup

1/2 cup milk

salt and ground pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Line the botton of 9x13-inch baking dish with one can of crescent roll dough. If you don't get the sheet dough, be sure to pinch the seams together.

Melt the butter in a sauce pan over medium heat. Then add the chicken, mixed vegetables, and sliced potatoes (recommend cutting into smaller pieces). Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.

While the mixed vegetables are heating, warm both cans of condensed soup in a seperate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.

Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough. Feel free to cut some slits in dough if you are using the dough sheets. Cover lightly with foil to prevent the crescent roll dough from browning too quickly.

Bake in oven until heated through and dough is a golden brown. Cook time should be around 45-50 minutes I reommend removing the foil for the last 10 minutes to get a golden crust. Be sure to keep a close watch on the crust after removing the foil because it will brown quickly.