I love a good chicken pot pie, but I just don’t always have the time to make crusts and spend an hour making it. I finally found a delicious recipe that is made quickly without sacrificing any flavors. You can literally make this in 20 minutes on a busy weeknight and have everything you need in one pan: protein, veggies and a carb.
Another plus is that if you are staying away from chicken pot pie because of the carbs, you no longer have to! I loved this version using canned crescent rolls and simply laying them on top to get a buttery, light layer without the thickness of a crust.
Here’s the simple recipe and video instructions below:
Easy Chicken Pot Pie
Ingredients:
1 bag frozen mixed vegetables
2- 3 cups cooked & shredded chicken (use rotisserie to make it easier)
1 can cream of chicken soup
1/2 stick of butter
2 cups chicken stock
1 cup diced onion
3 cloves of garlic; minced
1 egg
3 tablespoons of water
1 can refrigerated crescent rolls
salt, pepper and garlic powder to taste
Directions:
- Add butter to a pan and cook down onions, garlic and mixed vegetables
- Add pre-cooked chicken to the pan along with the can of cream of chicken
- Mix in the chicken stock, season and stir well
- Spray a baking pan and add chicken/veggie mixture
- Top with crescent rolls & brush on egg/water mixture
- Bake at 375 for 15 minutes. Enjoy!
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