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Recipe : Entry # 4964
Christine Byrd
Recipe Title
Chicken Pot Pie (#5)
Recipe Theme
Main Dishes
Pea River EC
4 chicken breasts, cooked
1/4 teaspoon celery salt
1 large can mixed vegetables, drained
1/4 teaspoon black pepper
1 can cream of chicken soup
3 or 4 boiled eggs
3/4 cup chicken broth
1 package crescent rolls
1 teaspoon minced onion
Bone and cut chicken into bite-sized pieces. Place chicken in bottom of large baking dish. Add mixed vegetables. Sprinkle minced onion, pepper and celery salt over vegetables. Mix soup and broth and pour over vegetable. Slice eggs over soup layer and press down slightly. Pull crescent rolls apart and press out to fit over top. Bake 25-30 minutes at 350 degrees, until golden brown.