Chicken Pot Pie

Great way to use leftover chicken from Roasted Chicken or leftover turkey during the holidays.

Serves 8, Cost per serving $.99


1 bag Season's Choice California-Style Frozen Vegetables
1 can dried fried onions
1 cup Happy Farms Colby Jack or Cheddar Cheese, shredded 
1 can Chef's Cupboard or Fit and Active Cream of Chicken Soup (save can)
2 cans of Friendly Farms milk 
1T Stonemills Essentials Season Salt
1 tube Baker's Corner Crescent Rolls
1-2 cups cooked chicken (or turkey), chopped


1. In bowl combine all ingredients except the crescent rolls and pour into a greased 9x13 dish.

2. Roll out crescent rolls so they are a big rectangle. Pinch the seams to seal. Use a pizza cutter to cut into ½ inch to 1 inch width strips. Layer strips over the mixture to form a lattice look. 

3. Bake at 350* for 40 minutes or until dough is lightly browned. 


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