Chicken Pot Pie is one of my favorite dinner-in-a-bowl meals. I found a recipe recently that calls for the “gravy” to be made from scratch with butter, onions, flour, chicken broth and heavy whipping cream. This is definitely the way to go, instead of cream of chicken soup from a can.
Once the gravy is ready, just add some frozen mixed vegetables, a pre-cooked, chopped chicken breast, place in individual bowls or containers for best “pie” results and place two (2) sections of a refrigerated crescent roll dough on top. Cook at 350 degrees for about 20 – 25 minutes – just watch the crescent roll so it doesn’t burn.
This one is a good comfort food, and HH loves it.