For some strange reason, my daughter is in love with chicken pot pie (or “chicken pot-piya” as she calls it). It is pretty much the only form of chicken she will eat, other than chicken nuggets, of course.
When I was working full time, I would regularly buy frozen pot pies for her to eat for dinner. While they were probably better for her than hot dogs every night (hey, they have vegetables in them!), I know they were loaded with salt and fat, and probably not the best choice for a growing little one.
Now that I have more time to cook, however, I’ve been experimenting in the kitchen (lucky family – ha!), and this recipe mish mash from earlier in the week actually turned out well! (Most of them do not – take, for example, a vegetarian chili I made a few weeks ago. BARF!) It was quick, easy, and my kids ate it. That means it gets an A in my book.
To make 4 servings, gather the following ingredients:
- 1/2 cup of cream of chicken soup
- 1/4 cup of milk (I used 2% milk)
- 2 tbsp of chopped onion (I used white)
- 1/2 cup of mixed frozen vegetables of your choice (I used peas, carrots and corn)
- 1/2 cup of shredded or chopped cooked chicken
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 1 roll of Pillsbury crescent rolls
- No-stick baking spray (like Pam)
- 1/2 tsp sesame seeds
- 1/2 tsp dried parsley
- Preheat your oven to 375 degrees.
- In a medium bowl, stir together the cream of chicken soup, milk, chopped onion, vegetables, chicken, salt and pepper.
- Open your crescent rolls tube and remove the dough. Do not separate the triangles. Instead, remove the dough in four pieces (so, four rectangles comprised of two triangle pieces fused together). Press dough together at the seams and place on an ungreased cookie sheet.
- Divide your filling evenly and place in the center of each crescent roll rectangle.
- Fold the sides of your rectangles upward to meet in the middle, and press ends together.
- Spray tops lightly with your no-stick cooking spray, and sprinkle tops with sesame seeds and parsley.
- Bake in preheated oven for 15-17 minutes.