Sunday, November 11, 2012

Chicken Pot Pie

Yum! Seriously. 
When was the last time you made, or ate a HOMEMADE chicken pot pie?
This recipe is easy, and yummy!
I got this recipe from a friend in Utah and have had this recipe for years. It's a staple in our house, and maybe it will be in yours too!
1 C. Mayonnaise
4 1/2 Tbsp. Flour
2 chicken bouillon cubes (or 2 tsp. chicken bouillon powder)
1/4 tsp. pepper
1 1/2 C. milk (I use fat free)
1/2 of a Costco Rotisserie chicken ( I shred up one breast and one wing, one leg, one thigh)
1 med. sized package of Frozen veggies
2 cans of crescent rolls (you may only use one though--it depends on the size of your casserole dish)

Preheat Oven to 375 degrees.
Mix first 4 ingredients in a medium to large saucepan over medium heat.
Should look kinda chunky at first, but then will smooth out.
Keep stirring over medium high heat.
Add milk slowly. 
Cook, until sauce thickens.
Add frozen veggies to sauce mixture, stir and cook for another 5 min.

Then, add shredded Rotisserie chicken.

Make sure to PAM  your casserole dish.
Pour chicken mixture into a 9x13 casserole pan
Open up one can of Pillsbury crescents (and I dare you not to jump, when it pops)
Unroll, and place on top of mixture.

Push down the sides and seal it around the chicken mixture.
If it's not sealed, it's totally okay too!
I use ANY leftover roll scraps to make any cute designs on top of it.

Bake at 375 for 20-25 min.
Do not cover pan.
Rolls should be golden brown when done.
***If you do have designs on top, bake an extra 5-7 min.
We served ours with tomato basil bisque.
It was fabulous and had the best buttery crunch to it!

Recipe courtesy of Candice Lee.