Fast & Easy Pot Pie

We stumbled across this great idea, when Ethan decided he wanted a voice in the kitchen. He found it online one night and was delighted  to helped us make it the that night. We have made it with tuna, can chicken and left-over chicken from dinner.  We prefer the chicken version. This has become a staple in our family, and an easy go-to meal.

This is also great for those on a budget, between left-overs and sales this meal can be made for less than $6.00; provided you have a good stock pile of ingredients on hand.

I doubled the recipe and filled two, 9×13 pans.

You Will Need:

  • 2 Tablespoons of Butter/Margarine
  • 1 Small Onion Diced, if desired
  • 1/2 Cup Shredded Cheese
  • 1 Can of Cream of Mushroom Soup
  • 1 Package of Pillsbury Refrigerated Crescent Rolls
  • 2 Cups of Frozen Mixed Vegetables
  • 2 Can of 10oz Chicken or Tuna 

Directions:

Preheat oven to 350F (175C). Melt butter in a saucepan over medium heat. Add the onions and cook until soft. Mix in chosen meat and frozen vegetables, stirring often until the vegetables are heated through, roughly 5 to 10 minutes. Stir in the cream of mushroom soup. Next, pour the mixture into a 9×13 dish and sprinkle with the shredded cheese.

Unroll and separate the crescent rolls, lay each crescent roll on top of the mixtures, the rolls may overlap slightly.

Bake until golden brown and mixture is bubbly, 11-13 minutes. Let stand for 5 to 10 minutes before serving.

Total Time: 40 minutes