Foodie Friday-Chicken Pot Pie

Whew. It has been a busy few weeks since I have been able to blog, and I am very, very behind. The start of school has been hard on this mama-to-be. I was spoiled over the summer. 

I can never get my camera ready before my husband swoops down and gobbles up my dishes. I got a two thumbs up...and two big toes as well. (lol). I almost never follow recipes, as I am one of those create as I go kind of girls. It is funny that I live my life by schedules and rules and regulations and list after list but the kitchen is the one place that I don't. It is like I have more of a creative license in the kitchen. I can turn up the music, pour a drink and dance around the kitchen barefoot while I am creating a dish. This is just one of those that I threw together for my husband. I already had all the items in hand and also had a few cooked chicken breast that I needed to do something with. So I will show you what I used. 

Ingredients

2 cans of crescent rolls

3 big cooked chicken breast

1/2 cup -3/4 c of fat free cheese

a big bag of classic mixed veggies (carrots, corn, green beans, and peas)

A can of cream of mushroom with roasted garlic

A can of cream of chicken with herbs

sour cream (probably 1/2 cup to a cup) 

chicken bouillon mixed with water (probably 3/4 c)

a little fat free milk (probably 1/2 c)

spices from the pantry-black pepper, Italian, garlic powder, minced onion (I like a lot of flavor so at least a tablespoon, probably more of the black pepper)

and because we like a little kick-some shakes of Tabasco sauce

Mix everything together except the crescents. Put the one roll of the crescents on the bottom of a 13 x 9 pan. Pour the chicken-veggie mix over the rolls. Then, put one roll of the crescents on top of the mix. Cover with aluminum foil and bake at 375 for about 45 minutes. 

Side Note-pull off the aluminum foil for about 10 minutes if you want a brown topping.