A sweet friend called yesterday and ask if we were home of which I replied that we were! So in a few minutes she walked down with a Costco rotisserie chicken! She thought we might just like one so she bought us one! Tonight (as I had made 5 bags of chicken from that one Costco chicken, to use for various meals), I thought chicken pot pie sounded good! Randy and I had gone to the store this morning to get a new blender as mine broke yesterday so we needed a new one for our fruit smoothies we have for breakfast some mornings.
But, since we were at the store several other items just caught our eyes so our trip to get a $40 blender cost us about $143 by the time we walked down several aisles! Well since I had bought a small can of Crescent rolls, it was just so easy to put together. This recipe was made up on the spot but it turned out to be so flavorful and just had so much more flavor than the ones I had made before!
Ingredients:
1/2 chopped onion
1 large celery stem diced
1/2 of 1 diced red pepper
I had a half of a zucchini in fridge so diced it up small (we don’t like peas so this was the “green” replacement tonight)
1 large carrot sliced thin
2 small yellow potatoes chopped up small
Since the heart Dr fussed at me Monday I have been told to put the butter away and cook with olive oil for a while! But she did tell me I could still bake with butter just cook with EVVO. So I added these chopped veggies to a little olive oil with grilled veggie seasoning. Parsley, garlic powder, pepper, sage and a little paprika. sautéed them for about 5 min! Then Poured about 1/3 cup of veggie broth in the pan and put the lid on. Cooked until veggies were tender. Added
1 can of cream of chicken , 1 cup of chopped rotisserie chicken and put lid on and cooked another 10 min over low heat! Preheated oven to 375!
Placed the flat crescent rolls across the top and baked for 15 to 16 minutes until the top of the crescent rolls was golden brown! Served this with garlic spinach and Caesar salad!
Chocolate Castles 