Tuesday, August 10, 2010
I made chicken pot pie one night and it was the highlight of my dinners for the week so I have to share.
Easy Chicken Pot Pie
1 can chunk chicken or cooked chicken breast
1 can mushrooms
2 stalks celery
1 can cream of chicken
pillsbury cresent rolls
Cook the chopped veggies in butter in a pan.
When soft add chicken and soup with 1/2 cup of milk.
In a pan lay rolls on the bottom, cook in the oven for 3 minutes at 350 to give it a head start or they will be soggy.
Add the filling and put the remainder of the rolls on top, they come in sheets so it works just like a crust.
Cook until crust is golden.
You will love it!