Lazy Chicken Pot Pie
Author Notes: Why mess around with pie crust when you can make this super easy weeknight pot pie? —Trisha - The Lazy Mom
Serves 6
-
2
cups Cooked Chicken
-
1 1/2
cups Frozen Peas and Carrots
-
1
packet Chopped Potatoes with Onions
-
3
tablespoons Butter
-
3
tablespoons Flour
-
4
cups Milk
-
2
packets Pillsbury Crescent Rounds
- Preheat oven to 400 F.
- Heat 2 tbsp. oil over medium heat in a skillet. Fry potatoes and onions after adding salt and pepper until golden brown. Remove to a bowl.
- Add butter to the skillet and melt completely. Sprinkle flour over the butter and whisk for 2 minutes. Slowly whisk in the milk. Salt and pepper to taste. Simmer for 5 minutes, then add the chicken, potatoes, peas and carrots. Mix thoroughly and then pour into a greased 8x8 casserole pan.
- Unroll the cans and top with uncooked rolls. Bake for 12-15 minutes or until the rolls are golden brown.
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