Quick & Easy Chicken Pot Pie

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

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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.

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Instead of a traditional crust, I use rolled out Pillsbury crescent rolls – so yummy!

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If you are feeling fancy, you can brush some egg on top of the crescent rolls.

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Then you pop it in the oven at 350 degrees.

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After 30 minutes, you are ready for dinner!

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This is some good ole stick-to-your-ribs goodness.  Enjoy!

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4 thoughts on “Quick & Easy Chicken Pot Pie

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