Chicken Leftovers

In my last post, I roasted one tasty chicken. There was plenty of leftover meat on that little bodybuilder, so I stripped the bone of all the white and dark meat (which I separated). What to do with all this delicious chicken? I mean, standing in front of an open fridge holding a leftovers container of cold meat is nice and all, but it gets kinda routine after a while. Instead, I decided I was going to use the pie crust and one of the several cylinders of crescent rolls and make a chicken pot pie!!

This was supposed to be for 6 people. It was for the two boys and me... its gone.

Easy peasy, right? Right!! And delicious. It was just a pie crust (which you really don't need for this recipe), one container of crescent rolls, can of cream of chicken condensed soup, 1/2 cup of milk, 2 cups of mixed vegetables, 1 small russet potato (cut and cooked), and plenty of leftover chicken. If you are gonna use the pie crust, make sure to first spray your pie pan, then put in the pie crust. Now, what I forgot to do was to bake it in the oven til it gets a little golden (about 10-12 minutes at 350F)... it didn't ruin the pot pie by any means, it just could've been even better!

I prefer a slightly runnier filling, but you can do two cans of soup
instead of adding milk to get a thick filling.

While you're baking your pie crust, mix together all the other ingredients, except for the crescent rolls. Salt, pepper, season to taste. Once the pie crust is ready, pour the mixture in the pan. Cover with the crescent rolls all flattened out. Bake for 25-30 minutes at 350F or until the top crust is golden-brown. Serve. Get seconds before everyone else does. Really, it was so good, the boys ate thirds directly from the pan.

Soooooo good!

Happy eating, my friends!

PS - Tomorrow I'll tell you what I did with the bones!