This is an AMAZING recipe that is sure to become a new family favorite! The original inspiration for this recipe came from Pillsbury, but was modified so much by Elizabeth that we decided to put it in our original recipes tab. We will include the link for the original recipe at the bottom of this page in case you want to check it out! This recipe is wonderful because it uses ingredients you probably have in your house already, preventing a shopping trip (which is definitely a good thing!). We prefer crescent rolls any day over pie crust, and this recipe does not disappoint! It tastes better with the crescent rolls than with pie dough and it's the only chicken pot pie that Elizabeth truly likes! Let us know in the comments if you try out this recipe! Ingredients: 6-12 oz of cooked chicken chopped up into bite sized pieces (yes this is a huge difference, but it's up to you how much chicken you want in there, you might have to cook the pot pie longer but that's all!) 10 oz of frozen vegetable medley (corn, carrots, and peas works well, you can change this up any way you want, Elizabeth typically just does hers with corn) 1-3 teaspoons chicken bouillon powder 1-3 teaspoons onion powder 1-3 teaspoons garlic powder 2-3 teaspoons parsley flakes 1 can (10.5 oz) condensed cream of chicken soup 1 cup of Italian cheese blend shredded 1 tablespoon of milk (omit if lots of liquid in mixture already) 2 cans of butter crescent rolls (can use original too) Directions: 1. Cook the frozen vegetable medley until warm in microwave 2. Combine together chicken, vegetable medley, chicken bouillon powder, onion powder, garlic powder, parsley flakes, cream of chicken soup, and Italian cheese blend until well combined 3. Add milk if mixture isn't too liquidy 4. Spread out crescent rolls like in this picture (too hard to explain 🤪) 5. Spread pot pie mixture evenly across the thick end of the crescent rolls 6. Bring pointed end of crescent rolls over the mixture (see finished picture at bottom for how it should look) 7. Bake at 375 degrees for 15-17 minutes or until golden brown 8. Slice and serve hot
9. Enjoy! Note: This chicken pot pie does well with reheating in the microwave the next day. Just put a small slice on a plate and heat it up for 30-60 seconds at a time until it's the desired temperature!
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This is a great soup when you are looking for something a bit lighter. It;s perfect for a breezy spring day! Plus it is a great way to use up leftover meatballs and most likely you already have the ingredients in your house for it! Let us know in the comments if you try it!
Ingredients: 8-14 oz package of frozen spinach 10-12 meatballs (can be more or less, depends on how much you want) crumbled 8-10 cups of chicken broth 1-3 tablespoons of Italian herbs 1-3 teaspoons of garlic powder 1-3 teaspoons of onion powder 1-3 teaspoons of parsley flakes 2-3 cups of ditalini pasta (needs to be small pasta) Parmesan cheese (optional) Directions: 1. Boil chicken broth on stove 2. Add in crumbled meatballs, Italian herbs, spinach, garlic powder, onion powder, pasta, and parsley flakes 3. Stir 4. Cook until noodles are al dente (they will cook in the soup more so you don’t want them to be super soft) 5. Serve. Top with Parmesan cheese if desired 6. Enjoy! |
Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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