Tuesday, September 27, 2011

Chicken Pot Pie

What you'll need:
1 cup mayo
4 T flour
2 cups milk
2 cups cooked, diced chicken
2 bags of frozen mixed vegetables, thawed
2 ts. chicken-flavored bouillon granules
1/4 t pepper
1 pkg. refrigerated crescent rolls

Here's How:
1. Melt mayo in a heavy saucepan over low. ( I know, sounds strange.... that's why I included this picture.) 

2. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.  

3. Gradually add milk; cook over medium heat, stirring, until thick and bubbly. Stir in bouillon, pepper, chicken and vegetables. Cook until heated through.

4. Spoon mixture into a 9x13 baking dish. Unroll the crescent dough and stretch to cover the top. 

5. Bake at (preheated) 375 for 15 to 20 minutes or until golden brown. Let the pot pie stand 10 minutes before serving.  

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