Bainbridge Chicken Pot Pie

By KennyB07

Ingredients

• 3 Chicken Breasts
• 12 oz Frozen Peas and Carrots, thawed
• 2 cup Frozen Diced Potatoes OBrien
• 1 large can Cream of Chicken Condensed Soup
• 2 cans Refrigerated Crescent Rolls.
• 1 tsp Poultry Seasoning
• 1 cup cheddar cheese
• 1 TBS Franks
• Seasoned Salt

Preparation

Step 1

Add this easy Chicken Pot Pie Casserole to your quick weeknight dinner idea list. Pot Pies make for a comforting meal during the fall and winter months. Since this recipe uses store bought crescent rolls for the crust, it comes together quite easily. You can grill a few chicken breasts or use a store bought rotisserie chicken too!

This weekend, a bit of chilly weather hit Cincinnati. We all spent the majority of our weekend in pj’s watching movies. Since we were all in the mood for comfort food, I decided a casserole would make for a great Sunday dinner. I whipped up this Chicken Pot Pie casserole for all of us to enjoy.

The chicken drenched in a gravy mixture with carrots, peas, and potatoes was a hit. The store bought crescent rolls kept me from spending too much time in the kitchen. This casserole was perfect, quick, easy, and delish.

DIRECTIONS

Preheat oven to 350.

In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.

Stir and cook over medium heat until ingredients are warm (5-10 minutes).

Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.

Pour chicken mixture over baked crust and spread evenly.

Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.

We had one piece left of this casserole and I am looking forward to heating it in the microwave for lunch today. YUM!

Do you have a favorite fall casserole that you make quickly during the fall and winter months?

Preheat oven to 350.

In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots.

Stir and cook over medium heat until ingredients are warm (5-10 minutes).

Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached.

Pour chicken mixture over baked crust and spread evenly.

Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish.

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