You guys like your dessert, don't ya? Back to reality now, again with the help of Hungry Girl, and her chicken pot pie recipe.
I recently had chicken pot pie at Marie Callender's, but that really wouldn't be a fair comparison. This version is pretty good though; chock full o' veggies, with a crust made from crescent roll dough.
8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)
1 can (10.75 oz.)
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)
Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.
*I used some seasoned salt when cooking that chicken and added a little bit of finely chopped onion.
*I think next time I would go with the low fat cream of chicken soup instead
*for my veggies I used half mixed veggies, and half green beans, cause I like 'em.
*rolling out that dough is not as easy as I thought it would be...you really gotta work it!
Another new family member to introduce. I finally made the plunge and got myself a dutch oven. No, not that brand, didn't feel like selling a kidney today.
This one comes from Ikea, and I just love it. I've been coveting one (yes, I admit it) quite some time, and I can't wait to use it!