|Required:||4 Tbsp oil|
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 Frying.
Add chicken and garlic.
Stir until chicken is done. If using canned chicken, heat for about 5 minutes.
While cooking chicken, dice potatoes and onion.
Add potatoes and onion to chicken; stir for 10 minutes.
Mix milk and flour in a cup.
Add milk mixture and all ingredients except crescent rolls to chicken mixture.
If it seems too thick, add more water.
Bring chicken mix to a boil while stirring.
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