Easy Peasy Chicken Pot Pie

Looking for a recipe that literally -everyone- is going to love? This is it! This savory, salty, and deliciously easy supper is perfect for weeknight meals and I know you will want to add it to your rotation!

You can easily swap things out in the recipe- make it healthie by roiling out one pie crust and using it for both the bottom and pot of the pie and omitting the cheese (which I highly suggest you not do..haha!), leave out the chicken for a vegetarian dish, or top with pie crust instead of crescent rolls. Make it yours!

EASY PEASY CHICKEN POT PIE

1/2 onion, diced
2-3 cloves of garlic, minced
1 bag of frozen mixed vegetables
1 cup Shredded Cheddar Cheese
1 can Cream of Chicken Soup
1-2 cans diced chicken (get the good kind!)
1 pie crust
1 can crescent rolls
Salt, pepper, italian seasoning

Preheat oven to 400. Sauté onion and garlic in a little oil until fragrent, add in frozen veggies and cook until they are just thawed. Pour veggies into a bowl and comined cream of chicken soup, cheese, and chicken (omit if vegetarian) with lots of salt, pepper, and Italian seasoning. Place 1 pie crust in the bottom of a pie dish until it cover the whole bottom and sides. Pour in mixture and bake for 25 minutes. Lay crescent rolls on top and brush with butter. Cook for 10 more minutes or until top is brown. Serve with salad and enjoy!

You can also alter this half vegetarian families – just add chicken to one side after mixture has been poured into dish. Notate that side with a little parsley!