This Is The Quickest, Easiest Pot Pie You Will Ever Make!

I really appreciate Jen’s recipes. She is a busy mom with a lot of mouths to feed, so I know that I can count on her recipes being quick, easy, economical and deliciously filling. This recipe for a family-sized version of a comfort food classic is a perfect example.

There are times when I get frazzled by all of the crazy ups-and-downs of my hectic life. Those are the times when I retreat to the comfortable and reassuring routines of my kitchen, where ingredients are always on-hand that will allow me to create some kind of comfort food.

I just want to step back from my life and slow down the pace a little. When I cook on days like that, I am not looking for inspiration.  I am looking for relaxation and the warm embrace of my favorite comfort food. A chicken pot pie is perfect for times like that.

Tender chunks of chicken, bathed in creamy gravy and accompanied by potatoes, peas and carrots, and topped with flaky crescent rolls….what? Yes, this is one of the ingenious short-cuts in this recipe! Both the bottom and top crusts are made with refrigerated crescent rolls. What a time-saving, hassle-free idea!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  You can make this ahead, if you want to. The only problem with doing that would be that the bottom crust would get soggy overnight. So just make it without the bottom crust, a sort of deep-dish pot pie. Same great taste, just tailored to fit your schedule!

Recipe and image courtesy of Jen at Cincy Shopper