Lazy Chicken Pot Pie

December  8, 2014
3 Ratings
  • Serves 6
Author Notes

Why mess around with pie crust when you can make this super easy weeknight pot pie? —Trisha - The Lazy Mom

What You'll Need
  • 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
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. Unroll the cans and top with uncooked rolls. Bake for 12-15 minutes or until the rolls are golden brown.

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