Wednesday, March 21, 2012

Crescent Crust Chicken Pot Pie

3 boneless skinless chicken breasts, cubed
1 large potato, diced
3 mushrooms, diced
1/2 yellow onion, diced
1 can mixed vegetables, drained
1 can chicken gravy
1 can refrigerator crescent rolls
Old Bay Seasoning
salt and pepper, to taste
4 tablespoons olive oil

Pre-heat oven to 350 degrees F.

Saute chicken in 2 tablespoons olive oil; season with seasonings. When chicken is cooked, remove from heat.

Saute potatoes, onions, and mushrooms in 2 tablespoons oil until potatoes are almost cooked through.

Combine chicken, potato mixture, more seasoning, gravy, and veggies, mixing well. Pour into a rectangular glass casserole dish and cover the top with crescent rolls. Bake for 35 minutes or until rolls are brown.

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