And I love to cook in the Fall. There are all those fun recipes that are wonderful for your family and friends. Here is one of my favorite recipes for Fall - the comfort food - Chicken Pot Pie! My friend Jennifer of One Moms World developed this recipe and is a Finalist in the Pillsbury My Crescent Contest!
Enjoy the recipe and Vote for Jennifer! And you too have a chance to win a cash prize from Pillsbury.
Chicken Pot Pie
- Prep Time: 10 Min
- Total Time: 35 Min
- Makes: 6 servings
INGREDIENTS
- 1 bag (16 oz) frozen mixed vegetables
- 2 cups cubed cooked chicken
- 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup
- 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS
1. In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch (3-quart) glass baking dish.
2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
3. Bake at 350°F 25 to 30 minutes or until top is golden brown.
2. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press outside edges of dough to edges of baking dish.
3. Bake at 350°F 25 to 30 minutes or until top is golden brown.
This recipe is published at the "Taste of Tuesday!" Please share one of your favorite Fall recipes?
Warmly, Carolina Mama
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