Here Chick Chick Chick!!!
Chicken Pot Pie
So, I honestly feel that the quintessential southern comfort food is the Chicken Pot Pie. Its so simple and delicious.
Well, since our city is scared to death of bad weather they are closing early today with the threat of icy rain? (shiver) ... all schools are getting out before lunch, some businesses just didnt open at all... but the one place you know is open and PACKED is the grocery store. I past a store last night and it looked like every parking space was filled... So I bypassed my daily grocery store shopping and just went home.
I was standing in the freezer trying to think of what to make and I saw a big bag of frozen veggies. I started laughing because my grandmother gave me that bag of veggies to make a vegetable soup. I told her that I was making soup for dinner about a month ago and she was like I have the best secret ingredient for you... It makes the best soup... she made me come to her house and get it...It was a Kroger brand frozen mix vegetables.... I was thinking that it was going to be so big surprise that was going to change my culinary life... But NOPE... It was just some frozen vegetables. I actually need to watch what I say about her cause even though she was born in 1922 she is the Google queen... you guys seriously she has a Facebook Page... Dont let the old age fool you... shes probably reading this right now on her iPad. Geez!!!
NEwho... Here is how I made this fabulous Chicken Pot Pie
Ingredients:Pre Cooked Chicken (I used diced vegetarian chicken)
Famous frozen bag of mixed veggies
Can of Cream of Mushroom Soup
Onion
Butter
Flour
Milk
Salt
Pepper
Crescent Rolls
Using some butter or olive oil add your chopped onion and frozen veggies. Now please, by all means use fresh vegetables, but this is one of those random things you already have in the pantry meals. Saute your vegetables until slightly soften. You dont want them done done because you still have to bake it and nothing is worst then soft vegetables... that is not an opinion that is a fact. Add your chicken and simmer on low just to heat your chicken. In a small sauce pan add a can of cream of mushroom soup and milk. Blend until smooth and hot. Add about a tablespoon of flour to your veggies and meat... stir in the mushroom soup and flour... blend well.
Pour your veggies into a well buttered casserole dish.
Okay, so here is the fun part. When you think of buttery and flaky bread only one type should come to mind. Crescents... They are perfect in so many ways. Well, I have seen people use pie crust to make their pot pies but I prefer the store bought crescent rolls... they are easy, cheap and in my opinion taste the best.
Simply roll out the crescent on a floured surface and with a rolling pin or even a glass and press the pre-cut edges together... also roll it a little thinner and longer so that it will cover your dish. Bake on 375 for 10-15 minutes, depending on how golden and crispy you want it and serve hot.
