So Easy Chicken Pot Pie

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So Easy Chicken Pot Pie Recipe (Detailed)

Ingredients (Serves 4-6)

  1. Cooked chicken:
    • Use ½ a chicken breast, shredded or diced (about 1 to 1 ½ cups).
    • Tip: Rotisserie chicken leftovers work best. Remove the skin and bones and chop the meat finely for even distribution.
    • For a shortcut: Use canned chicken (well-drained) or pre-cooked frozen chicken.
  2. Cream of soup base:
    • 2 cans (10.5 oz each) cream of chicken soup.
      Optional Variation: Replace one can with cream of mushroom or cream of celery for variety.
    • Add ¼ cup milk or chicken broth to thin the mixture slightly if needed for a creamier filling.
  3. Vegetables:
    • 2 cans (15 oz each) mixed vegetables, well-drained.
      • Alternative: Use 3 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed.
      • For fresh options: Chop and lightly steam carrots, peas, and green beans.
  4. Seasonings:
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • Salt and black pepper to taste.
      • Adjust based on your preference and the saltiness of the soup.
  5. Crescent rolls:
    • 1 can (8 rolls) refrigerated crescent dough.
      • For a larger batch (9×13-inch pan), use 2 cans.
  6. Optional toppings:
    • Shredded cheese (cheddar, mozzarella, or Parmesan) to sprinkle under the crescent rolls for added flavor.
  7. Cooking spray or butter:
    • To grease the pan.

Tools You’ll Need

  • 8×8-inch or 9×13-inch baking dish (depending on batch size).
  • Large mixing bowl.
  • Silicone spatula or spoon for stirring.
  • Pastry brush (optional, for butter on crescent rolls).
  • Aluminum foil (optional, to prevent over-browning).

Instructions

Step 1: Preheat and Prepare

  1. Preheat the Oven:
    • Set your oven to 375°F (190°C) and allow it to heat while you prepare the ingredients.
  2. Prepare the Baking Dish:
    • Grease the bottom and sides of your dish with cooking spray or a light coat of butter.

Step 2: Prepare the Filling

  1. Combine Ingredients:
    • In a large mixing bowl, combine:
      • Shredded chicken.
      • Cream of chicken soup (and optional cream of mushroom/celery).
      • Mixed vegetables.
    • Mix thoroughly to ensure the soup coats all the chicken and veggies evenly.
  2. Season:
    • Add garlic powder, onion powder, salt, and pepper. Stir well and taste. Adjust seasonings as needed.
  3. Optional Additions:
    • Stir in ½ cup shredded cheese for a richer filling.
    • Add a pinch of thyme, parsley, or rosemary for added depth of flavor.

Step 3: Assemble the Pot Pie

  1. Spread the Filling:
    • Pour the prepared filling into the greased baking dish. Use a spatula to spread it evenly.
  2. Top with Crescent Rolls:
    • Open the crescent roll dough and carefully unroll it.
    • Place the triangles on top of the filling, slightly overlapping if necessary.
    • Pinch any gaps closed to create a more uniform crust (optional).
  3. Optional Step:
    • Brush the tops of the crescent rolls with melted butter or a beaten egg for a golden, glossy finish.

Step 4: Bake

  1. Initial Bake:
    • Place the dish in the oven and bake at 375°F for 18-22 minutes.
    • Check after 15 minutes to ensure the crescent rolls are browning evenly.
  2. Prevent Over-Browning (Optional):
    • If the rolls are browning too quickly, loosely cover the dish with aluminum foil for the remainder of the bake time.
  3. Final Check:
    • The pot pie is ready when:
      • The crescent rolls are golden brown and flaky.
      • The filling is hot and bubbly around the edges.

Step 5: Cool and Serve

  1. Rest Before Serving:
    • Remove the dish from the oven and let it sit for 5-10 minutes. This helps the filling set and makes serving easier.
  2. Portion and Enjoy:
    • Use a spatula to scoop portions onto plates. Serve warm.

Tips for Success

  1. Batch Size:
    • For a smaller serving, halve the recipe and bake in an 8×8-inch dish.
    • For larger gatherings, double the recipe and use a 9×13-inch pan.
  2. Storage and Reheating:
    • Store leftovers in an airtight container in the fridge for up to 3 days.
    • Reheat in the oven at 350°F for 10-15 minutes, or microwave individual portions for 1-2 minutes.
  3. Freezing:
    • Freeze the unbaked filling in an airtight container. Thaw, assemble with fresh crescent rolls, and bake when ready.

Serving Suggestions

  • Side Dishes:
    • Serve with a side salad, garlic bread, or fruit for a complete meal.
  • Optional Garnish:
    • Sprinkle fresh parsley or grated Parmesan on top before serving.

This detailed version of Chicken Pot Pie ensures a delicious, hearty meal that’s easy to prepare and budget-friendly. Perfect for a cozy family dinner!

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