This past week I was a total failure in planning out our meals. I don’t know if it was just the lack of ideas or my procrastination but everything I ended up cooking was just a last minute brainstorm which resulted in me abusing the slow cooker. Fortunately, Calphalon products are built to last and this one is taking a daily beating.
I had a few extra tubes of Pillsbury Crescents Rolls hanging out in the fridge and decided to put them to use for a semi-homemade chicken pot pie. They turned out rather cute don’t you think?
On the outside you’ve got the buttery and flaky crescent topping and on the inside a rich, creamy and heart pot pie filling. It was a hit for the whole family and required just a few ingredients that are probably sitting in your fridge and pantry right now.
- 3 chicken breasts, boneless/skinless, diced
- 2 cups sliced baby carrots
- 1 cup sliced celery
- 1 medium onion, diced
- ½ teaspoon ground thyme
- 1 large can condensed cream of chicken soup + ⅓ can water
- 2 cups red skinned potatoes, diced
- 2 tubes Pillsbury (50% bigger) Buttery Crescent Rolls
- In the slow cooker on low, combine the chicken, carrots, celery, onion, thyme, condensed soup and water. Cook on low for 5 hours.
- Add the potatoes and continue cooking on low for 2-1/2 hours.
- Fill individual ramekins with the pot pie filling.
- Press the seems of the sheet of crescent rolls sheets together and cut each sheet into long strips. Weave the strips over the top of the ramekins and bake at 350 for 20 minutes, until golden brown.