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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Friday, May 27, 2016

Baked Chicken and Veggie Pot Pie Recipe

A few weeks ago I was online and looking for something a little different to make for dinner when I stumbled upon a recipe that caught my eye. When I saw the title, I was expecting a homemade chicken pot pie type of soup but after I saw the written recipe, I realized it was for a chicken & veggie pot pie that you bake in the oven...sort of like a Sheppard's pie.

We make and serve some type of chicken dinner at least twice a week and I knew this recipe would be a hit with my entire family and I was right! I printed it out and made it a few days later...but can't remember the site that I saw it on. If you do, let me know and I'll give them the proper credit for it. Anyway, here's the recipe. It will make 4-5 hearty servings. We served it alongside some freshly made garden salads to help lighten up our meal.

Homemade Baked Chicken Pot Pie Recipe

Crescent Roll Dough
1 cup chicken, fully cooked and cubed
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup cream of chicken condensed soup
4 oz. cream cheese, softened
1/2 cup cheddar cheese
salt and ground black pepper to taste

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine together the frozen peas, carrots, cheddar cheese and cubed chicken. In a separate large mixing bowl combine together the cream cheese and the cream of chicken condensed soup. Pour the soup mixture into the vegetable mixture until combined.

Lightly spray your baking pan with non-stick cooking spray. Unroll and spread out your crescent roll doll and place on the baking pan. Leave 3" in the middle, make cuts down the side of the dough an inch apart on both sides of the dough.

Spread the prepared ingredients down the middle of your prepared crescent roll dough. Take a strip of dough from one side and fold it over the middle of the mixture. Take a strip from the other side and repeat. You'll want to continue this to form a dough braid over the vegetable mixture until it's all folded over. Pinch the ends of the dough shut to keep your veggie filling inside.

Place the baking pan into your preheated 350 degree oven and bake for 15 to 18 minutes or until lightly golden brown. Remove from oven and let it rest for an additional 5 minutes before serving.

1 comment:

jopb said...

I love using crescent dough in pot pie recipes because it is so flaky. I know I will love this recipe with the cream cheese and cheddar cheese in the sauce. If I had the time I would probably add sauteed onion, celery and pepper to the sauce.