- Yield: 6 servings
Chicken Pot Pie
Ingredients
- Corn Oil - 1 Tbs.
- Boneless Chicken Breast - 1-1/2 lb. cubed
- Knorr Leek Soup Mix - 1 package
- Flour - 1-1/2 Tbs.
- Water - 3 cups
- New Potatoes - 6 small, quartered
- Carrots - 2, cut into one inch pieces
- Frozen Peas - 1 package thawed
- Pillsbury Crescent Dinner Rolls - 8 oz. refrigerated
Instructions
In 5 quart pot, heat corn oil over high heat. Add chicken, turning pieces to brown all sides; Remove. Quickly stir soup mix and flour into pot. Stir in water. Stirring constantly, bring to boil. Add chicken, then add potatoes and carrots that have been cooked in the microwave until just under cooked. Reduce heat to medium low. Stirring occasionally, cook 15 minutes until mixture is thick and vegetables are cooked through. Stir in peas. Pour mixture into 11 x 7 x 2 inch baking dish and cover top with a single layer of crescent dinner roll dough. Bake in 350° oven for 11 to 15 minutes or until top is golden brown.
