The Great 2012 Cooking Extravaganza! Day 98

April 9, 2012 at 12:12 am (Food) (, , , , , , , , , , )

Hello again friends, and welcome back!  Hope you are all having a great Sunday, and a very Happy Easter!

Very nice Sunday around here.  Not a ton of laundry to do, several good movies on TV today, plus William got a movie in his Easter basket that we just HAD to watch, cleaned up the kitchen, but that didn’t take long since dinner was mostly done on parchment paper covered cookie sheets last night, so all-in-all, a pretty good day!  Mike and William are playing a video game now, so they’re getting some cool father-son time.  Gotta go get James in a little while, but that’s all good, too.  And the weather today has been absolutely BEAUTIFUL, so we’ve had the windows open, saving a few bucks on A/C, always a good thing!  Gotta say, days like this, I LOVE living in Florida!  Now if I could only find a decent job…

Anyway, we had one of Mike’s favorite meals for dinner tonight, but something I’ve never made before, so it was a win-win for us!  Here’s the recipe:

Chicken Pot Pie

3 large boneless skinless chicken breasts, trimmed and cut into bite sized pieces

1 cup frozen broccoli florets, thawed and cut into bite sized pieces

1 cup frozen cauliflower, thawed and cut into bite sized pieces

1 cup frozen carrot slices, thawed

1 cup frozen cut green beans, thawed

1 cup frozen peas, thawed

1 can cream of chicken soup

1 can cream of mushroom soup

Salt and pepper to taste

1 can refrigerated crescent roll dough

Olive oil cooking spray

Preheat oven to 350 degrees.  Spray a 9″ x 13″ baking pan with cooking spray, set aside.

Spray large skillet with cooking spray, cook chicken in skillet until no longer pink, drain any excess water.  Salt and pepper to taste.  Add in soups, and heat through, about 5 minutes.

Mix all thawed and chopped veggies in a large bowl, pour into prepared pan.

Add in chicken and soup mixture and mix well.

Unroll crescent dough, separate into two large rectangles (along center seam, about half way through roll as you unroll it).  Pinch together seams, and stretch each rectangle so that it will fit across pan on top of veggies and chicken.  Pinch together center seam on top of pan as well.  Press dough gently onto sides on pan forming a sealed crust.

 (as you can see, all my seams pulled apart, but it still came out OK)

Bake 30-35 minutes at 350 degrees, or until dough is golden brown and slightly crispy at the edges.

There isn’t much left, but that’s sort of the point.  If it comes out well, there won’t be a lot of leftovers!

Hope you all enjoy this one, I know we did!  Until tomorrow, eat well, love well, live well!

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