CHICKEN POT PIE INGREDIENTS:
1 – 2 pounds boneless skinless chicken breast
12 ounces frozen peas & carrots mix (thawed)
2 cups frozen diced potatoes (thawed)
1/2 onion (finely chopped)
2 cans cream of chicken soup (10.5 ounces each)
1 cup of water OR chicken broth
2 cans refrigerated crescent rolls (8 count each)
INSTRUCTIONS: Cook chicken then dice Spray 11×13 baking dish Press 1 roll of crescents into the bottom of baking dish, pre-bake for 10 minutes In a large bowl, mix all other ingredients Pour over pre-baked bottom crust Unroll next roll of crescents on top (I rolled mine out a little -for a thinner/more fitted spread) Bake 30-45 minutes or until top crust is golden brown. 350 degrees Fahrenheit.
Please watch the video below for visual instructions.