Chicken Pot Pie OR Turkey Pot Pie from Scratch OR Leftovers
… no matter which way you make it, it is going to be good!
I grew up and never really liked Pot Pie most of my life (not sure if it is the peas – this recipe doesn’t use them, if you like ’em then feel free to use ’em). Knowing how much Rich loves Pot Pie though, I have been working on making versions which I like. This one fits the bill & is so incredibly adorable in its individual servings (or you can make in one big dish if you want too).
In this busy Holiday Season you can have dinner on the table in less than an hour with very little effort. And here is a little helpful hint… as you are packing away all of your Thanksgiving Turkey Leftovers, why not chop some up into bite-size pieces and put in the freezer in 1 – 2 cup portions which will then be perfect to just toss into this recipe!
- 2 chicken breasts, cut into bite-sized pieces
- 1 large potato, diced
- 1 small/medium onion, chopped
- 2 - 3 stalks celery, chopped
- ½ cup carrots, chopped
- ½ cup corn
- 3 cloves garlic (or 1 Tablespoon)
- 1 can Condensed Cream of Broccoli (or Chicken or Celery or whatever)
- ¼ cup milk
- ½ teaspoon each: pepper, thyme, oregano, sage, rosemary
- can Pillsbury® refrigerated crescent dinner rolls
- Cut your chicken into bite-sized pieces and cook in a bit of oil. (or use pre-cooked chicken/turkey leftovers).
- Heat oven to 400°F. In 2-quart saucepan, mix carrots, chicken, potatoes, cooked chicken, milk, seasonings, and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.
- Unroll dough; separate into 4 rectangles *just push the seams together. Place one rectangle over each custard cup.I Bake 11 to 13 minutes or until crusts are golden brown.
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And I leave you with this, Today’s Question of the Day… What food have you learned to love recently?