2 cans of cream of potato soup
½ cup skim milk
1 bag of frozen mixed veggies
1 tsp thyme
Salt and pepper to taste
1 can of Pillsbury light crescent
rolls
Thaw the chicken. Mix all
ingredients in the crock pot, except for the crescent rolls. Add the thawed
chicken and cook on low for 6-8 hours or until the chicken is done. Transfer the
cooked chicken mixture from the crock pot to a corning ware dish. Roll out the
crescent roll dough and press the triangles together to form one large sheet of
dough. Top the chicken mixture with the crescent roll dough and back according
to direction on the Pillsbury package. Easy and delicious chicken pot pie! Serves
approximately 8, or a family of 4 twice.
No comments:
Post a Comment