|Required:||4 Tbsp oil|
1 to 1.5 lb. chicken breast meat (or 2 12oz. cans)
2 tsp minced garlic (or 4 cloves)
3/4 cup milk (or 1/4 cup powdered milk and 3/4 cup water)
1/4 cup flour
2 cans Campbell's cream of chicken soup
2 tsp poultry seasoning (McCormick's)
1 lb. mixed vegetables (carrots, corn, peas)
1 tube refrigerated crescent rolls
Put oil in dutch oven and heat to 375 degrees for Stewing.
Add chicken and garlic.
Stew and stir until chicken is done. If using canned chicken, heat for about 5 minutes.
While cooking chicken, dice potatos and onion.
Add potatos and onion to chicken; stew and stir for 10 minutes.
Mix milk and flour in a cup.
Add milk mix and all ingredients except crescent rolls to chicken mix.
If it seems too thick, add more water.
Bring chicken mix to a boil.
Unroll crescent rolls and create a dough layer on top of the chicken mix.
Put lid on dutch oven and Bake at about 350 degrees.
Check at 20 minutes, then every 5 to 10 minutes. Pot Pie is done when rolls are golden brown and flake.
Serves about 6