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How to Make Pillsbury Chicken Pot Pies
Quick, easy and pretty!
I made these for my boyfriend's birthday because he didn't want me to make a big fuss. I thought it was easy and pretty.
Groceries: 1 bag frozen peas & carrots, 1 bag frozen potatoes with onions, (I already had potatoes and an onion so I used those) 1 can cream of chicken soup, 16oz crescent rolls, and ..
Milk,1 egg, and one shredded cup from your rotissarie chicken left overs. (see my guide on making chicken noodle soup with the carcass)
First, Measure out: 1 1/2 cup peas & carrots, slice 1/2 onion, 1/4 cup milk
Nuke the potatos until fully baked
Meanwhile Sautéed the onions to soften (mmmm.. smells so good! My favorite part.)
Add the 1 1/2 cup peas
Add the three baked and diced potatoes
The 1 cup shredded chicken and 1/4 cup milk
One can cream of chicken soup
1/4 tea spoon thyme
Stir over medium high heat until it boils
Get out four oven safe ramekins
Fill each cup evenly
Garnish with pepper
Hmm, I have some Motzerella cheese... not very traditional, but, it's my guide and I can try what ever I want! Right? I'll put it on two of them and see what I think...
Pop open the crescent rolls
Cut at the first dotted line. (you can buy a roll half this size)
Unroll and you will have four triangles
Add one table spoon water to an egg
And brush on top of pastry
This will turn the pastry a pretty golden color when baked
Sprinkle some thyme on top
Put on a tray and bake for 13 minutes at 400
And we are done!
In the mean time I drizzled some honey over softened butter to go with the fresh bread.
And it's picnic time :)
Happy Birthday! Awe, heck, it was nothing :)
P.S. I liked it with the cheese! I recommend it!
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I enjoy simple pleasures like coffee table picnics, pretty flowers, and photography. Most my guides are 5 ingredients or less or semi-home made.