CHICKEN POT PIE1 (16 oz.) pkg. Frozen mixed vegetables
2 T. margarine
½ c. onion, chopped
½ c. celery, chopped
2 cans, cream of chicken soup
1 soup can of milk
3 c. cooked chicken, diced
¼ tsp. Pepper
1 (8oz.) pkg. refrigerated crescent rollsPreheat oven to 375*. Cook vegetables according to package directions; drain. Meanwhile, in a 2-quart saucepan over medium heat, cook onion and celery in hot margarine until onion is tender, stirring occasionally. Add soup and milk; stir until smooth. In 12 x 8 inch baking dish, combine chicken, cooked vegetables, and pepper. Add soup mixture stirring gently to mix.
Unroll crescent rolls without separating pieces. Firmly press perforations to seal. Cut dough lengthwise into 8 strips. Arrange dough strips over chicken mixture to form a lattice, cutting strips as necessary to fit. Press ends of strips to baking dish. Bake 30 minutes or until bubbly and golden brown.NOTE: I make my own crust and then cover the whole pie. I don’t cook onions in margarine I just put them in with the vegetables while they are cooking.
BEEF POT PIE
1 (16 oz.) pkg. Frozen mixed vegetables
2 T. margarine
½ c. onion, chopped
½ c. celery, chopped
2 cans, beef broth
3 c. cooked beef, diced
¼ tsp. Pepper
1 pie crustPreheat oven to 375*. Cook vegetables according to package directions; drain. Meanwhile, in a large skillet put ¼ cup oil and 3 tbsps. flour. Stir and cook until golden brown. Pour in the beef broth and cook until bubbly. Drain vegetables and add to gravy/sauce mixture. Add cubed beef and pepper, stir well and pour into a 12 x 8 inch baking dish. Cover with crust. Bake for about 45 minutes.
NOTE: I make my own crust and then cover the whole pie. I don’t cook onions in margarine I just put them in with the vegetables while they are cooking.