I am so over the cold weather. I am ready for Spring. In honor of the cold, I made pot pie this week. We also had deer chili and chicken stir fry, with a plethora of other things that really don’t deserve any mention. The cold makes me lazy. This is the recipe I decided to highlight since the deer chili was out of the freezer from last year and the stir fry was made up as I went about it and not anything stellar. So, here you have it…
Crescent Pot Pie
I used my new black baking dish I got for Christmas from my cousin Hollye for this dish. She gave me a black one to match my kitchen and she gave Julie a red one to match her kitchen. We both squealed when we opened them!
I also used turkey I had left over in the freezer, instead of chicken. This is a pretty basic and popular recipe, but I thought I would share it anyway. It is always a hit at my house.
2 cans crescent rolls
2 cups chicken or turkey
1 can cream of chicken soup
1 can mixed vegetables (drained)
1/4 cup chopped onion
1/2 cup chicken broth
salt and pepper
Spray pan with cooking spray. Line with 1 can of crescent rolls. Combine rest of ingredients and place over layer of crescents. Top with the other can of crescent rolls and brush with egg whites. Bake at 350 degrees until golden brown and bubbly.
The foodie…what a little eater he is! Green peas and mashed potatoes are a few of his faves. I try to have them on hand most nights. I took this last night as I was finishing supper. He was ready to dig in but the chicken was still in the oven. He lacks patience with his food, but don’t we all at times?!