Chicken (or Vegetable) Pot Pie

Ah, the sound of quiet. It is quite amazing how when you only have one kid in the house at at time how much more quiet things can be. I cherish these moments. Where I can sit here at the laptop uninterrupted and peruse the internet looking for whatever my little heart desires.

Well, that was short lived. As soon as I typed that last sentence, child number 1 ran in the door to bring me a book I am borrowing from his friend and to get more video games. Child number 2 yelled that she had pooped in the shape of a P, she was hungry and needed a movie in. Oh well, such goes life. This, my friends, is why I like to pretend to be something else most of the time.

Lately it is sort of evolving from a 1950’s housewife to someone who has super powers. Lots of them. Able to make children behave in a single bound, one flick of the wrist and all children zip their lips, one high kick and the entire house is clean and laundry is finished, and one bat of an eye and my hair and make up are done and I am out on the town with my main squeeze. Who cares if you can kick some butt, if you could do all of those things.

This is one of my favorite dinner recipes. It is one of those recipes that tastes like you slaved in the kitchen all day to make it, but it only takes about 15-20 minutes to put together and about 18-20 minutes to bake. You could even make this one up ahead of time and then top with the crust right before you bake it.

I have been making this recipe for about 12 years now. It has evolved a bit over time and I have changed up a few things that I put in it, but it is basically the same. If I am not mistaken, I think the original idea for this recipe came from a Pampered Chef cookbook I had way back when my son was a toddler.

** For the vegetarian version just omit the chicken.

Chicken Pot Pie

  • 4 cups of mixed vegetables, I either used frozen (thawed) or canned (3 cans = 4 cups)
  • 1 pound of chicken breasts
  • 1 cup of gravy
  • 1 1/2 cups shredded cheddar cheese
  • ½ cup onion, chopped
  • ½ green pepper, chopped (optional)
  • 4 tablespoons butter (or olive oil)
  • salt and pepper
  • 2 packages refrigerated crescent rolls

Aah! Bisto is a product from the mother land. If you have never tried it, you must go find some in the grocery store. My best guy friend (well, he’s really more like my brother from another mother) JB is from Wiggan, England and he introduced me to this several years ago. Since I tried it I have never used another gravy, it’s THAT good. They are little granules that you add to very hot water and whisk up. We can find it here in Central Florida in most of the Publix grocery stores in the English section. If you can’t find Bisto, you can use a small jar of canned chicken broth for this or your own version if you make it. You just need about one cup.

Heat 2 tablespoons of butter over medium heat on the stove and add your chicken. Cook for about 3-4 minutes per side or until chicken is cooked through. Remove from heat and place on a chopping board to cut into bite sized pieces.

While your chicken is cooking, melt the other 2 tablespoons of butter in large saucepan and add onion and pepper and sauté until soft. I didn’t have a green pepper on hand this time, but I usually put some in.

Add in your veggies and stir well to combine with the onions and peppers. Generously season with salt and pepper, and stir again.

Then add in your gravy and shredded cheese. Stir well again to combine and heat thoroughly.

Place in 9×13 baking dish. I this one below from Pampered Chef. I love using the stoneware from PC, you can see this one of mine is well seasoned. I have had it for about 13 years.

Unroll your crescent rolls and take 2 of the triangles and put them together to form two rectangles. Push the seams together with your fingers to make one piece.

Then take your two rectangles and push the seams of those together to make one large piece. Then take a pizza cutter (or a pastry wheel) and cut long strips out.

Then take each strip individually and go around the outer edge of the pan first.

Once you have the edges covered, you can start to take the strips and lay them lengthwise across the whole pan.

This should use up your first package of rolls. Then take out the next package and do the same thing as above, only this time, leave the two rectangles separated, as below, and then cut them into strips.

Now you are just going to layer these across the width of the pan. You can see that I am not about making this look fancy. You may want to take the time to make this look beautiful, like lattice work across the top, I just don’t really care what it looks like as long as it’s covered!

Set your oven to 350 and cook this for about 18-20 minutes. It takes longer to cook than the 12 minutes if your just cooking the crescent rolls by themselves. When it’s done it should be golden brown across the top like this.

All that’s left is to cut, serve and eat! I hope you enjoy this one!

This entry was posted in Chicken Dishes, Dinner, Lunch, Recipes, Vegetables, Vegetarian. Bookmark the permalink.

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