A New Recipe

I love casseroles - one-dish, hearty meals that require little preparation and offer delicious goodness! Chicken pot pie is one of my favorites and I recently came across a recipe for one in the Taste of Home - Best Ever Casseroles publication so I thought I would give it a try.

It was really easy to put together and I was very happy with how it turned out! There is no bottom crust but the recipe called for a top crust. Instead of making up a pie crust, and to make it really easy, I bought some Pillsbury Crescent Rolls, cut strips from the dough and laid them over the filling. They browned up nicely while the filling cooked and the combination tasted wonderful.

Here is the recipe if you would like to give it a try :)

Chicken Vegetable Pot Pie

4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 small onion
2 celery ribs, chopped
2 cups water
1 cup frozen peas, thawed
2 cups cubed chicken
2 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
Pastry for single-crust pie

1. In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender; drain. Stir in the peas, chicken and soup.

2. Pour into a greased baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350 degrees for 50 minutes or until crust is golden and filling is bubbly.

Enjoy!