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An Easy Favorite for Comfort – Chicken Pot Pie

by on June 19, 2013

I realize it’s summer and hot. Very hot in some places. For me though it still doesn’t stop the need for comfort food on a hard or stressful day so yes, I will crank on the oven and turn down the air conditioning. The fact that I needed to cut on the oven alone sent me on a quest to find the quickest and easiest way to enjoy one of my favorite dishes in record time. Five easy ingredients, three utensils can snag you one great meal in less than an hour. all with minimal use of that hated appliance that see limited summer usage . The oven.

You will need a 9×11 casserole dish, large serving spoon and a 8 inch frying pan.

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Ingredients

1 can of cream of chicken condensed soup
2 boneless chicken breast

1 bag of frozen mixed vegetables

1 canister of Pillsbury crescent roll dough

Pinch of salt to taste/ a TBSP of olive oil to brown the chicken in

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Directions

Chop the chicken breast into bite size pieces and place in frying pan with olive oil to brown. Once the meat has browned on all sides add the bag of mixed veggies. As the veggies cook down water will fill the pan. Open the can of condensed soup and pour over chicken and vegetables. Do not add milk  or additional water. This will allow the gravy to stay thick. Once mixed add salt to taste. Pre-heat oven to 355. Once all ingredients are thoroughly mixed together pour into casserole dish. Open the crescent roll dough. Do not separate. Gently roll the dough over the mixture tucking in the sides.

Bake for 15 minutes or until crust is brown.

Allow to cool for a few minutes and serve. This dish served my family of 4 with left overs.

Laters, Kass

 

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2 Comments
  1. Kiru Taye permalink

    I’m going to try out this recipe

  2. Let me know what you think. 🙂

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