Friday, February 18, 2011

Chicken Pot Pie *Lauren Perry*

A yummy comfort food! This was a HUGE hit in our house. Enjoy :)

2 TBS butter
1/3 cup chopped white onion
1 can of corn drained
1 small frozen package of peas and diced carrots (if it has corn, that is fine too- use your judgement)
1 rotisserie chicken, pull the meat off (you can buy them at Costco or your local grocery store for $5)
1 can cream of chicken soup
1 pint of heavy whipping cream
1 cup of shredded mild cheddar cheese
2 tbs of flour with 2 tbs of chicken broth- (mix together, get rid of lumps, add to soup mixture 5 minutes before you put in the oven to thicken it)
garlic salt
2 tubes of the refrigerated Pillsbury crescent rolls

***you only need to add the flour if it needs to be thickened. I've made this a few times without the flour because it was thick enough already, and it turned out great :)

-preheat oven to 325- unroll 1 tube of crescent roll and put in the bottom of a 9 x 13 baking dish. It will cover the bottom completely. Cook in the oven for about 15-20 minutes
- while the dough is cooking- melt butter in pot, add chopped onions and saute
-add can of soup, whipping cream, veggies, shredded chicken meat, cheese, flour thickening sauce- cook on med for about 5 minutes until bubbly- turn to simmer until your bottom layer of crescent roll is cooked.
-add seasoning, mix with a spoon and pour over cooked crescent roll
-open the 2nd tube and unroll, rest on top of pot pie mixture, it will cover the top completely. Bake for about 20 minutes or until golden.