IN THE KITCHEN WITH ELISHA: Home Style chicken Pot Pie

My family loves chicken pot pie, particularly when it is made fresh and not one of those frozen boxed things from Swanson’s. Here is an easy and delicious way to make home-style chicken pot pie for the whole family in under 45 minutes. My husband raved that this tastes so fresh! Makes great leftovers too!.

2 Boneless Chicken breasts

1 Package Fresh Mushrooms

1 Can Green Beans or 5 Fresh Asparagus

1 Cup Sliced Carrots Fresh or frozen

1 Tube Crescent Rolls

2 10.5 oz Cans Cream of Chicken Soup

Garlic Powder to Taste

Onion Powder to Taste

1 Cup Water

Dice the Chicken, place in hot Skillet, sprinkle the chicken with Garlic Powder and Onion Powder, cook until the Chicken is no longer pink.

While the Chicken is cooking, chop up the carrots and cook. Wash and slice the Mushrooms and Asparagus.

In a 8 x 11 inch oven safe dish mix the 2 cans of Cream of Chicken Soup, 1 Cup of Water, Cooked Diced Carrots, Green Beans or Diced Asparagus, and Sliced Fresh Mushrooms, Stir all ingredients together, and add the cooked Chicken.

Bake in the oven for 15 minutes. Take out of the oven and open and unroll the Crescent rolls, place them on top of the contents in the baking dish. Place back into the oven and bake for 20-30 minutes until the crescent rolls are light brown.

Bake at 375 degrees

Serves 4-6

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