This recipe calls for ½ tsp of a poultry seasoning (see Quick Tip), but given the volume of the other ingredients, I think that would result in a very bland dish, one that might be palatable for children, but not for adults. I would recommend 1½ Tbsp. (1½ tsp). I would start with one teaspoon of poultry seasoning, taste and adjust accordingly.

Just to change the flavor of this dish, but retaining its structure as being a pot pie, try changing the meat to beef, pork or turkey. You can also experiment with different types of condensed cream soups and different veggie mixes.

 

INGREDIENTS

1 lb. chicken breast
12 oz. frozen peas and carrots, thawed
2 cups frozen diced potatoes, thawed (like Hash Browns or Potatoes O’Brien)
1 onion, diced
2 cans Cream of Chicken condensed soup
1 cup water
2 cans refrigerated crescent rolls.
½ tsp poultry seasoning (see Quick Tip)
Salt and pepper, to taste.

 

INSTRUCTIONS

 

Grill chicken breasts until cooked through. Allow to cool. When cool, dice into ½-inch cubes. Grill diced onions until transparent. Set aside.
Preheat oven to 350 degrees F and grease an 11×13 baking dish.
Unroll 1 can of crescent rolls and pinch perforations to seal into a sheet. Press into bottom and up sides of prepared dish. Don’t worry if sides do not go all the way up. Bake for 20 minutes or until crust is light brown. Allow to cool.
In a large skillet, combine chicken cubes, diced onion, water, potatoes and peas and carrots. Stir and cook over medium heat until ingredients are warm (5-10 minutes). Add soup and poultry seasoning and continue heating for another 5 minutes. If sauce looks too thick, slowly add a little more water until desired consistency is reached. Pour chicken mixture over baked crust and spread evenly.
Unroll other can of crescent rolls and pinch perforations to seal into a sheet. Place over top of chicken mixture and press into sides of dish. Bake for 25 minutes or until top is golden brown.

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Quick Tip:  Don’t have any poultry seasoning on-hand? Don’t like buying a spice blend you might not use that often? First, just because it is labeled “poultry seasoning” doesn’t mean that you can’t use it to season other dishes you make. When you see the ingredients, you will realize that this blend can season veggies, soups, pork, fish, etc. Putting together these blends is just a marketing gimmick! Here’s how you can make your own. Get a small airtight container that will hold approximately 1/8-¼ cup (you even could use a small Ziploc bag) and put the following herbs and spices into it: 2 tsp ground sage, 1½ tsp ground thyme, 1 tsp ground marjoram, ¾ tsp dried rosemary, ½ tsp ground nutmeg and ½ tsp freshly ground black pepper. Close the container and shake well to mix ingredients.

Recipe and image courtesy of Jen at Cincy Shopper