Simple Homemade Chicken Pot Pie

To follow with the theme of quick and easy weeknight meals, I thought I would share a favorite chicken pot pie recipe we make.  I originally found the recipe in a Pillsbury cookbook titled Casseroles and Slow Cookers from September of 2007.  You can find the original recipe here on their website.  I have made a few changes to accommodate our family's tastes hopefully you will enjoy them as well.

Simple Homemade Chicken Pot Pie

• 1 cup frozen corn, thawed
• 1/2 cup frozen peas, thawed
• 1 1/2 cup cooked chicken, cubed (about 2 breasts)
• 4-6 mini red potatoes diced and oven roasted*
• 1/4 cup milk
• 1/2 teaspoon dried Italian herbs
• Homemade Cream of Chicken soup, prepared
• 1 can (8 oz) refrigerated Crescent rolls
• 1 egg
• 1/8 teaspoon dried Italian herbs

I cook off my chicken breasts in boiling water for about 20 minutes.  Cook the homemade cream of chicken soup mix (equivalent of 1 can) from the link above.  Add vegetables, chicken, potatoes, milk, 1/2 teaspoon Italian herbs.  Heat this mixture until boiling over medium heat, stirring.  Divide this mixture evenly between 5 ungreased ramekin dishes.  I place mine on a lined cookie sheet just in case they bubble over during baking.

Unroll the crescent dough and place 1 triangle over each dish.

In a small bowl, beat egg.  Brush egg over the crescent dough and sprinkle with Italian herbs.  Bake 13 minutes or until crusts are golden brown.

Enjoy!

*Oven Roasted Mini Red Potatoes

• 4-6 mini red potatoes (enough for 1 1/2 - 2 cups)
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs
• 1/4 teaspoon garlic powder

Dice potatoes into 1" cubes.  Toss with olive oil and seasonings.  Place on a lined cookie sheet that has been sprayed with cooking spray.  Bake at 375 degrees for 25-30 minutes.

Hope your family enjoys this easy dinner as much as we do,  Thanks for stopping by!