{recipe of the week} Chicken & Veggies Pot Pie

When planning this week's menu, I really tried to dig to use up what we have.  We have been so busy but the Hubs still needs to eat after his long days at work.

So, I dug around and found a lone chicken breast ready to be marinated, a can of crescent roll dough that was practically free, and gobs of veggies... what's a girl to do, I ask?

I used the basic Chicken Pot Pie recipe here, but tweaked it to fit our family a little more (you'll see my changes/additions in blue below).

This was a great, easy dish -- I am not sure what it would taste like "as-is" but I know the Rosemary Chicken added tons of flavor.  

Ingredients

• 1 (16 ounce) package frozen veggie blend (I used organic corn, carrots, green beans & peas)
• 2 cups cubed, cooked chicken (Used one chicken breast marinated in fresh rosemary and minced garlic)
• 1 (10.75 ounce) can condensed cream of potato soup, undiluted (Used fat-free cream of mushroom soup AND 3 diced potatoes)
• Added 1/2 chopped onion and 1cup diced mushrooms
• 1 cup milk
• 1 cup shredded Cheddar cheese
• 1 (2.8 ounce) can French-fried onions (Deleted this item)
• 1/2 teaspoon seasoned salt (Used sea salt and garlic Pepper)
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. bake, uncovered, at 375 degrees F for 35-40 minutes or until golden brown.