With all the entertaining that takes place in December, it might be tempting to order out when the middle of the week rolls around. Banish the thought! This month's recipe is meant to help you get a healthy meal in front of your family with little effort. It also will help you with those leftovers from the dinner party last weekend.
This Chicken Pot Pie calls for frozen veggies (you can use leftovers from previous meals too), red potatoes (these should be leftovers) and cubed chicken (please tell me you've been saving leftover cooked chicken). By using what you've got on hand and making the pastry top with pre-packaged crescent roll dough, you can have this warm comfort food on the table in under an hour. It only takes about 15 minutes to get it together and you can put together a nice fruit salad while the rest of dinner's in the oven.
Of course, the best thing about this quick meal is that it gives you time to take a break from your hectic holiday schedule to sit back and enjoy a good meal with your loved ones. Take the opportunity to enjoy the season this way -- after all, isn't that what it's really all about?
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 c. skim milk
- 1/2 lb. frozen veggies (carrots, peas, beans, corn, etc.)
- 9 small red potatoes, cooked and quartered
- 2 chicken breasts, cooked and cubed
- 2 T. minced onions
- 1 tsp. pepper
- 1 pkg. crescent rolls
Preheat oven to 350 degrees. Spray a glass baking dish with cooking spray; set aside.
In a large bowl, combine soups, milk, veggies, potatoes, chicken, onions, and pepper. Mix until thoroughly combined. Pour into prepared pan.
Spread crescent roll dough out onto lightly floured surface. Press any seams closed. Cut lengthwise into 1/2" strips. Carefully arrange in a lattice pattern over the soup, chicken and veggie mixture.
Bake for 30 minutes or until pastry is golden brown. After 15 minutes, cover the edges with aluminum foil to prevent them from burning.
- Yields: 4-6 servings
- Preparation Time: 45 minutes