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Hey there! If you’re new here, my name is Marley (mommy of soon to be 4 kiddos in a blended family). I am so excited that y’all found my channel and would love to have you subscribe and stick around! These clips are actually about a month old but we have had a sickness hit our house so as y’all know I am running extremely behind but dont worry, I’m still around!! Today, we are making my “cheatin’ Pot Pie” and some buttery squash in the slow cooker. Hope y’all enjoy!
-Marley 💕
“Cheatin’ Pot Pie” Recipe:
1.5 lbs chicken breast, cooked and diced or shredded
1 small bag frozen veggies (I like peas & carrots)
1 can cream of chicken soup
1 can broth
Seasonings of your choice
2 cans crescent rolls
-Preheat oven to 375 degrees.
-In a skillet over medium heat, throw in frozen veggies and start to cook. When those seem soft and warm, add your soup, precooked chicken, seasonings (I use garlic powder, onion powder, salt, and pepper), and just enough broth to get a good consistency–not too soupy, not too thick! If you accidentally add too much broth, throw in a tsp or two of flour and it will thicken.
-Let that cook 5-10 min on med/low. As that cooks, layer your first can of crescent rolls in a 9×13 dish and prebake them for half the time on the package. I pinch the precut places together to make it a seamless crust.
-Add your chicken/veggie mixture on top.
-Layer the second can of crescent rolls and pinch the seams to make your top crust. Bake about 10 min or until crescent rolls are golden brown. Enjoy!!
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Original of the video here
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