Wednesday, February 22, 2012

Easy Chicken Pot Pie


3 boneless skinless chicken breasts

salt and pepper to season
2 cans cream of chicken soup
1 bag frozen mixed vegetables
1 pkg crescent roll dough without seams


  1. Place chicken breasts in Deep Covered Baker, salt and pepper to season. Cover, microwave 15-17 minutes or till chicken is done and juices run clear. Remove from microwave. Chop chicken.
  2. Add 2 cans cream of chicken soup and vegetables. Stir to mix thoroughly. Return to microwave, heat, covered, 5-8 minutes or till mixture is heated through. Remove from microwave.
  3. Unroll crescent roll dough on top of chicken mixture, press to sides of Baker, carefully - it'll be hot - to seal.
  4. Bake in 400 degree oven 15 minutes or till crescent roll dough is golden brown.

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