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!
|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.