INGREDIENTS 1 lb Chicken Breast 12 oz Frozen Peas and Carrots, thawed 2 cup Frozen Diced Potatoes, thawed (like Hash Browns or Potatoes OBrien) 1 Onion diced 2 can Cream of Chicken Condensed Soup 1 cup Water 2 cans Refrigerated Crescent Rolls. 1/2 tsp Poultry Seasoning Salt and Pepper to taste. DIRECTIONS Grill chicken breasts until cooked through. Allow to cool. Grill diced onions until transparent. Set aside. Dice chicken into 1/2″ cubes. Preheat oven to 350. Grease a 11×13″ baking dish. Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared disk. Don’t worry if sides do not go all the way up. Bake for 20 minutes or until crust is light brown. Allow to cool. In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots. Stir and cook over medium heat until ingredients are warm (5-10 minutes). Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached. Pour chicken mixture over baked crust and spread evenly. Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish. Bake for 25 minutes or until top is golden brown.
INGREDIENTS 6 5-6″ Foil Pot Pie Tins 1 Rotisserie Chicken or Fried Chicken 2 sheet Puff Pastry Dough 4-5 Potatoes 4-5 Carrots 2 cup Frozen Peas 2 can Cream of Chicken Soup 15 oz Milk 1 tsp Sugar Salt and Pepper (to taste) DIRECTIONS Pick meat from bones and cut into bite size pieces. Peel and cut potatoes into 1/2″ cubes. Peel and slice carrots into 1/4″ slices. Remove pastry from box and thaw at room temperature. Boil potatoes and carrots in water until almost tender. Drain liquid, add frozen peas and set aside. In a large pot, add soup, milk, and sugar. Mix well and simmer. Preheat oven to 400. Add chicken and vegetables to the sauce and simmer until warm, stirring frequently. Spoon mixture into each pie tin, Do not over fill. Cut pastry into 6″ circles and then roll slightly to make sure crust will overlap rim. Moisten edges of pastry and cover each tin pressing edges to the rim. Bake at 400 18 minutes.
Ingredients 3 cups cooked chicken, chopped 2 cans (10.75 oz each) cream of chicken soup 2 cups shredded Cheddar cheese 3 cups panko crispy bread crumbs or any dry stuffing mix 6 tablespoons butter or margarine, melted Steps 1 Heat oven to 350°F. 2 Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. 3 In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.
