Easy Peasy Chicken Pot Pie

Serves 4.

Preheat oven to 350 degrees.

Ingredients:

• 12 oz or so of oven roasted chicken breast (I like to buy canned and then spread in on a baking sheet with some seasonings or you could just buy store bought oven roasted chicken or lastly buy raw chicken breast and roast it then chop into bit sized pieces)
• bag of frozen vegetables (I like the variety pack with peas, carrots, green beans, limas and corn)
• 2 cans of your favorite cream of… soup.  I have done this recipe with cream of broccoli, mushroom and chicken.  They are all delicious.
• Dried sage
• cayenne
• 2 tubes of crescent rolls from you grocery store.

Start by opening one of the tubes of crescent rolls and spread along the bottom of a baking dish.  Put into oven and let cook slightly.  This will prevent the bottom crust from being raw when you go to serve.

In a pan on the stove combine frozen vegetables and cream of soups.  Bring to boil and cook until vegetables are warm and no longer frozen.  Add chicken last as to not over cook.

ALTERNATIVE:  If you don’t want to use cream of… soup, you can easily make a roux using equal parts butter/oil and flour in the bottom of your pot first, whisking to combine.  Then add chicken broth slowly and bring it to a boil.  This will thicken and you can use it instead or in combination.

After mixing in chicken season with salt to taste, a dash of cayenne and a dash of dried sage.  Pour into baking dish over crescent layer.

Pop second tube of crescent rolls and spread on top filling.  Put back into oven for 20ish minutes or until top layer is golden brown and flaky.