There are nights when I don't mind spending an hour or more crafting a delicious meal for my friends and family. Tonight is not one of those nights. I want something yummy to eat and I don't want to spend much time making it, so I go into my brain and pull out one of my semi-homemade recipes that I can throw together quickly. It's getting chilly here in the northeast so I think I'll go for some chicken pot pie!
1 package frozen vegetables
1 can condensed cream of chicken soup
2 cups cooked chicken, diced
1 can crescent rolls
salt and pepper to taste
Preheat your oven to 325. Combine the vegetables, chicken, and soup. Add salt and pepper to taste. Pour the filling into a shallow baking dish (8x12 works well). Unroll your crescent rolls and arrange them on top of the filling so there are no holes. A little bit of overlapping is fine. Bake for 25 minutes or until your crescent roll layer is golden brown on top. Serves 4.
See what I mean about simple? This works great to use up leftovers the night after you had a rotisserie chicken for dinner. Happy baking!