Author Notes
Why mess around with pie crust when you can make this super easy weeknight pot pie? —Trisha - The Lazy Mom
Ingredients
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2 cups
Cooked Chicken
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1 1/2 cups
Frozen Peas and Carrots
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1 packet
Chopped Potatoes with Onions
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3 tablespoons
Butter
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3 tablespoons
Flour
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4 cups
Milk
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2 packets
Pillsbury Crescent Rounds
Directions
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Preheat oven to 400 F.
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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.
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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.
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Unroll the cans and top with uncooked rolls.
Bake for 12-15 minutes or until the rolls are golden brown.
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