Chicken Pot Pie

When it's cold outside, you're not feeling your healthiest, are having a bad day, or are just looking for some comfort food, a chicken pot pie is perfect!

Chicken Pot Pie

2 Chicken breast
1 bag frozen veggies (I used a bag of soup veggies so it had carrots, corn, peas, green beans, okra, onions, and lima beans)
1 cup chicken broth
1 can cream of chicken soup
2 cans crescent rolls
garlic powder
1/4 tsp fresh thyme

Cut the chicken into bit sized pieces, season with a little salt, pepper, and garlic powder.  Cook in a skillet until the chicken pieces are cooked all the way through.
In a medium pan, heat the frozen veggies and the thyme in the cup of chicken broth until the veggies are tender. Add the chicken and the cream of chicken soup.  Stir well and season with a little more salt, pepper and garlic powder.
Preheat the oven 350 degrees.
In a greased pie plate, cover the bottom and sides with 1 package of crescent rolls.  You might have to get creative with their placement.  Pour the chicken and veggie mixture into the pie plate and cover with the second roll can of crescent rolls.
Bake for 30 minutes and enjoy!

It turned out so well that even our baby ate it.


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