Okay, I haven't actually tried this yet, but it looks yummy, so I will be trying it soon and I'll get back to you with an opinion. If any of you out there tries it, let me know what you think! I'm thinking that you could also use fresh veggies, potatoes and your own bread or roll dough.
Chicken Pot Pie on the Fly
Ingredients:
2 cans (10.75 ounces) cream of chicken soup
1 1/2 cups milk
1 cup sour cream
1/4 cup chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2 to 3 cups cooked shredded or diced chicken
2 to 3 cups frozen mixed vegetables (corn, green beans and carrots), slightly thawed
2 cups southern style cubed frozen hash browns, slightly thawed
1 can (8 ounces) refrigerated crescent roll dough (I love the seamless dough)
Directions:
In a bowl whisk together soup, milk, sour cream, stock, black pepper, parsley and thyme. Stir in chicken, veggies and potatoes. Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
In a bowl whisk together soup, milk, sour cream, stock, black pepper, parsley and thyme. Stir in chicken, veggies and potatoes. Spoon into a 9 x 13 inch casserole dish that has been sprayed with cooking spray.
Open and unroll the crescent roll dough. Use a pizza cutter to cut the dough into half inch pieces. Lay strips of the dough over the chicken mixture to form a lattice look. Bake uncovered in a preheated 350 degree oven for 30 to 50 minutes or until bubbly and golden.
you can see the original blog post right here.
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