Chicken pot pie is comfort food at its best. Traditional pot pie can be somewhat labor intensive; however, food blogger Jen has some up with a fast and frugal alternative. She cuts the time by using store-bought crescent rolls and rotisserie chicken.
1 pound of rotisserie chicken cut into cubes
1 12-ounce bag of frozen peas and carrots, thawed
2 cups of frozen diced potatoes, thawed
1 onion, finely diced
2 cans of cream of chicken soup
1 cup of water
2 cans of refrigerated crescent rolls
½ teaspoon of poultry seasoning
Salt and pepper to taste
Preheat your oven to 350°. In a large skillet, combine the chicken, onions, potatoes, peas, carrots, and water. Stir until the mixture is combined and allow it to cook over medium heat for 5 to 10 minutes.
Once the mixture is heated through, add the poultry seasoning, salt, and pepper. Allow the mixture to simmer for about 5 more minutes. Meanwhile, lightly grease an 11”x13” baking dish. Unroll one can of the crescent rolls and gently seal the perforations by pinching them shut. Press the dough into the bottom and up the sides of your prepared baking dish. It is okay if the dough does not come all the way up the sides of the dish.
Pour your chicken mixture into the crust and smooth it out into an even layer. Unroll your second can of crescent rolls and pinch the perforations closed. Place it over the top of your baking dish and press it into the sides of the dish. Bake your casserole for 25 minutes or until it is golden brown.