It has been a frantic week of work-related travel but I am super excited to have tomorrow off and to cross some items off my Thanksgiving to-do list!
For a quick and easy post, I wanted to share a recipe for quick and easy chicken pot pie.
I love this dinner and it is great as the weather starts to cool down and you want some comfort food.
I don’t have an official recipe per se (I kinda just make it up as I go) but I believe I got this idea from Pillsbury years ago.
Here’s what you need:
- Cooked chicken (I used the leftovers from a store bought pre-cooked chicken from the other night)
- A can of cream of chicken soup (some people aren’t fans of canned soup – I am not one of those people)
- Frozen veggies (all about the convenience!)
- A tube of crescent rolls (I stock up when they are on sale)
- An egg
Your first step is to cut up or shred your chicken. Then add in the veggies and the soup and mix it all together in a casserole dish.
Instead of a traditional crust, I use rolled out Pillsbury crescent rolls – so yummy!
If you are feeling fancy, you can brush some egg on top of the crescent rolls.
Then you pop it in the oven at 350 degrees.
After 30 minutes, you are ready for dinner!
This is some good ole stick-to-your-ribs goodness. Enjoy!