So, hopefully, You’ve checked out my Blazin’ Buffalo Littles  recipe. Chicken Pot Pie reminds me so much of my childhood on Amboy. My grandma often made biscuits from scratch and would cook up a quick chicken pot pie. I utilized that recipe x added into my Chicken Littles recipe series. Check out the recipe below x let me know what you’ve done with crescents in the comments below:

 

 

Ingredients:

-Cream of Celery (I used reduced fat)

-Pillsbury Crescent rolls (reduced fat)

-Shredded Chicken (Whole Rotisserie Chicken from the deli)

-Shredded Cheddar cheese

-Frozen peas x carrots

-Fresh sliced mushrooms

-Seasonings (Black cracked peppper, sea salt, garlic powder)

-Mixing bowl x spoon

-Baking pan

 

Instructions:

1. Pre-Heat oven to 400 degrees

2. After shredding the chicken, mix all the ingredients together

3. Open and separate the crescents** x stuff a spoonful into each one

4. Fold corners over and set in a baking pan

5. Bake for 20 minutes or until the crescent is cooked thoroughly x slightly browned on top.

6. Allow to cool 3 minutes, plate and serve !

**Bloggers note, I would keep the crescents in the fridge right until you’re ready to pop them open as they get hard to break apart. If, you don’t remember to do so and keep them on the counter like I did, use parchment paper to roll them out and a knife to cut.

Hope you enjoyed this recipe straight from my heart and just in time for the cool weather we’ve been having … until next time!

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Enjoy!

-xdk