Monday, November 12, 2012

Comfort food weather

Cold weather makes me reach for the nearest scarf and blanket. And I love it. I also love the food that comes along with colder temperatures. Last week I thought I would go ahead and embrace the change in the air with open arms, and chicken pot pies. Very easy, very delicious and very warming.

I loved cooking the pot pies in the ramekins I bought at Target about a month ago - it was so nice having a personal dish of chicken goodness. If you don't have ramekins, I don't see why you couldn't just make one large pot pie. The Pillsbury website also recommended using foil tart pans that you can buy at the grocery store.

The crescent roll on top was perfect, I liked how light it is compared with a usual biscuit topping. Plus you can just throw the extra rolls on the cookie sheet to bake along with the pies. So here's the recipe for you try, I adapted it slightly from Pillsbury

What You Need
1 1/2 cups of frozen peas, carrots, corn and green beans (don't worry, it comes as a bagged mix)
1 large chicken breast, cooked and cubed
1/4 cup of milk
1 can (10 3/4 oz.) of cream of chicken soup
1 can of Pillsbury crescent rolls

How You Make It
-Heat the oven to 400 degrees
-In a saucepan mix the frozen veggies, chicken, milk and soup
-Heat to boiling over medium-high heat, stir occassionally
-Divide mixture evenly among ramekins
-Unroll crescent roll dough and separate into triangles
-Place one triangle over each of the ramekins
-Place ramekins on a cookie sheet, along with the extra crescent rolls
-Bake in the oven for 11-13 minutes, until the crescent roll tops are golden brown

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