sunday stew: chicken pot pie

who doesn't love a chicken pot pie?

fluffy and perfectly browned on top!

i love the frozen ones you can get for $.89, don't get me wrong. but there's something even better about making one yourself. it's so very simple, and so very yummy.

it's one of those dishes you can easily add to your dinner rotation without hesitation. everyone loves it. i promise.

after a view variations, i have decided that this is my favorite recipe for the pie. it has a wonderful consistency, lots of tender chunks of chicken, the crust comes out super fluffy, and it has just enough veggies to cover the food groups.

the goods:
2-3 large chicken breasts (frozen works just fine)

two cans cream of chicken

one cup of milk

one large potato

one bag of frozen (or can) of corn

one bag of frozen peas and carrots

salt/pepper

garlic powder

italian seasoning

one package of crescent rolls

**(optional) one pie crust

how to do it:

chicken, potatoes, cream of
chicken soup, milk, seasonings.

peel and dice potato.

place chicken in crock pot, with cream of chicken, milk, potatoes and seasonings.

cook on low for 6-8 hours, or high for 3-5 hours.

after cooking, you can shred or dice the chicken, depending on your preference. either way, it's going to be very tender.

when you have 15-20 minutes left, add the corn and peas and carrots.

pre-heat oven.

transfer to a pie plate.

pie filling

**if you have decided to use the additional pie crust on the bottom, you only have one extra step, and it is TOTALLY worth it. put the uncovered pie filling (with pie crust) in the oven for about ten minutes, at about 375, just to get the bottom crust cooking.**

cover the top with the crescent rolls. i kept mine in tact, and just laid the entire sleeve of rolls across the top, and then folded up the edges to make a nice rounded edge. you can get as creative as you want. or just throw them on there. nobody really cares once you cut into it.

bake according to the directions on the crescent roll package (usually about 375 for 10/15 minutes).

enjoy!!

love & rockets,

sarah