I came up with this recipe for a dinner party a couple of years ago. I was on a tight budget and the cool weather called out for comfort food. I had used crescent rolls to make other "packet" dinners before and they seemed perfect for making chicken pot pies. I used the spices and frozen vegetables I had in the house at the time and came up with this incredibly flavorful, satisfying dinner. Everyone loved it.
This recipe makes four pot pies.
Healthier version: This recipe is yummy but like most comfort foods, it is high in calories. I usually use reduced fat crescent rolls and reduced fat cream of chicken to cut out some of those pesky calories.
1/6/14 UPDATE!
Number 1: These things work great with leftover turkey--say from Thanksgiving or Christmas.
Number 2: You can make these things smaller. Combining four rolls makes one big potless chicken pot pie, which happens to be the perfect size for Eric. It's way too much food for me though. So I now make a smaller version using just two rolls. Much better for me.
Enjoy!
~Krissy
This recipe makes four pot pies.
Ingredients:
2 packages crescent rolls
2 cups frozen vegetable mix (peas, carrots, celery, potatoes, etc.), cooked
1 tablespoon onion, minced
1 can cream of chicken
1 teaspoon rosemary
1 teaspoon ground black peppercorn
10 ounces canned chicken or shredded rotisserie chicken
McCormick Crusting Blends: Garlic, Lemon, and Rosemary, to taste
Directions:
Preheat oven to 350 degrees.
Mix cream of chicken, chicken, rosemary, pepper, and vegetables in a bowl.
Roll out the crescent rolls, combining four rolls to make one sheet of dough. Two cans of crescent rolls will give you four sheets. Divide the chicken mixture between the four sheets. To make round or "bundled" pies, put the mixture in the center and bring the corners in the center, pinching the seams together to seal. Or make rectangular pies by placing the mixture on half the sheet then folding the other half over it, pinching the seams together. Sprinkle the tops with McCormick Crusting Blends. Bake on a cookie sheet for 20 to 25 minutes or until the dough is golden.
2 packages crescent rolls
2 cups frozen vegetable mix (peas, carrots, celery, potatoes, etc.), cooked
1 tablespoon onion, minced
1 can cream of chicken
1 teaspoon rosemary
1 teaspoon ground black peppercorn
10 ounces canned chicken or shredded rotisserie chicken
McCormick Crusting Blends: Garlic, Lemon, and Rosemary, to taste
Directions:
Preheat oven to 350 degrees.
Mix cream of chicken, chicken, rosemary, pepper, and vegetables in a bowl.
Roll out the crescent rolls, combining four rolls to make one sheet of dough. Two cans of crescent rolls will give you four sheets. Divide the chicken mixture between the four sheets. To make round or "bundled" pies, put the mixture in the center and bring the corners in the center, pinching the seams together to seal. Or make rectangular pies by placing the mixture on half the sheet then folding the other half over it, pinching the seams together. Sprinkle the tops with McCormick Crusting Blends. Bake on a cookie sheet for 20 to 25 minutes or until the dough is golden.
Healthier version: This recipe is yummy but like most comfort foods, it is high in calories. I usually use reduced fat crescent rolls and reduced fat cream of chicken to cut out some of those pesky calories.
1/6/14 UPDATE!
Number 1: These things work great with leftover turkey--say from Thanksgiving or Christmas.
Number 2: You can make these things smaller. Combining four rolls makes one big potless chicken pot pie, which happens to be the perfect size for Eric. It's way too much food for me though. So I now make a smaller version using just two rolls. Much better for me.
Enjoy!
~Krissy
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