Pot Pie Time!

Cheesy Chicken Pot Pie

A tradition in our home is that the birthday person gets to choose the dinner for the evening as well as the desert, usually.  One of Big Charlie's favorite dishes is chicken pot pie.  At the time when I came up with this recipe, I was looking for something simple but delicious.  The recipe that I found was similar in simplicity but not flavor, I doctored it to the way we liked it.  A few people have asked for the recipe so here it is:

Mindy's Cheesy Chicken Pot Pie:

2 cups cooked Chicken or Turkey (I've used rotisserie)
2 cups frozen (1 bag) or fresh cooked vegetables
1 can cream of chicken soup
1 cup sour cream
1 cup cheese (Monterrey jack is best, cheddar or other will work                                                                                                       fine)
Approx: 1 tsp salt, 1 tsp pepper, 1/2 tsp poultry seasoning
1 can crescent rolls

Pre-heat oven to 375º

Cook Chicken in pan or warm previously cooked chicken
Add remaining ingredients, except crescent rolls, heat through
Spray 8"x8" pan, place half crescent rolls on bottom, pour in filling, place on remaining crescent rolls on top, vent with knife.

Bake 350º for 18-25 minutes

Filling

Convection 350º for 14-18 minutes

Mindy's Notes:  I have also made this recipe really healthy, here's how.
Use organic chicken breast, organic frozen mixed veggies, organic healthy brand reduced sodium cream of chicken soup, reduced fat sour cream, low fat or reduced sodium cheese, reduced fat crescent rolls.  It loses a little bit of the richness, but also loses calories and fat.  I also like to make this with left over holiday turkey.

Bottom

Filled up