Alright, let’s get this straight, I ain’t no fancy cook, ya hear? But I can whip up a mean chicken pot pie, the kind that sticks to your ribs and makes your belly happy. And we ain’t gonna fuss with no fancy crust-makin’ neither. We’re usin’ them store-bought crescent rolls, makes it easy as pie, ha! Get it? Easy as pie? Alright, alright, let’s get cookin’ then.
First off, we gotta get that chicken cooked up. Now, you can boil it, bake it, whatever you want. I usually just boil it ’cause it’s quicker. Throw in some salt, maybe some pepper, whatever you like. Just get it cooked through, that’s all that matters. Once it’s done, you gotta shred it up. Don’t need no fancy tools for that, just two forks will do the trick. Or your hands, if you ain’t afraid of gettin’ a little messy. Make sure that chicken is nice and shredded, ain’t nobody want big ol’ chunks in their pie.
Next up, the veggies. Now, I like to keep it simple: potatoes, carrots, peas. That’s all you need, really. You can use fresh, you can use frozen, doesn’t much matter. Just chop ’em up small, bite-sized pieces, ya know? You don’t want no big ol’ chunks of carrot stickin’ out, kids won’t eat it then. And nobody wants to waste good food, that’s for sure. We gotta boil them veggies until they are nice and soft, not crunchy, nobody likes crunchy carrots in their pie.
- Potatoes – cut ‘em small
- Carrots – same thing, small pieces
- Peas – you can just dump ‘em in frozen, no need to fuss
Now for the creamy, dreamy sauce. This is what makes the whole thing come together, ya see? Melt some butter in a pan, not too much, just enough. Then you sprinkle in some flour, just a bit at a time, stirrin’ it up good so it don’t get lumpy. You keep stirrin’ and stirrin’ until it’s all smooth and bubbly, you don’t want to burn it. Then you pour in some milk, slowly now, keep stirrin’ the whole time. You want it to get thick and creamy, like gravy, but not too thick. Then we add in some chicken broth, give it some extra flavor, you know? And salt, pepper, whatever spices you like. I like to add a little bit of poultry seasoning, but you don’t have to. Keep tastin’ it until it tastes just right, that’s the secret. Then you stir in your chicken and veggies, mix it all up good, so everything’s coated in that creamy sauce.
Alright, time to assemble this masterpiece! Get yourself a baking dish, not too big, not too small. Grease it up with some butter or cooking spray so the pie don’t stick. Then you pop open them crescent roll cans, and this is the tricky part, kinda. You gotta lay them out flat, then you pinch the seams together, so you got one big sheet of dough. Then you lay that dough in the bottom of the dish, lettin’ it hang over the sides a bit. Pour in your chicken and veggie mixture, spread it out even. Then you take another sheet of crescent roll dough, the same way as before, and lay it over the top. Pinch the edges together, top and bottom, so it’s all sealed up. Make sure there ain’t no holes, or all that goodness will leak out, and we don’t want that.
Now we bake it! Put it in the oven at, oh, I don’t know, 375 degrees, I guess? For about 20 minutes or so, until the top is nice and golden brown. You just gotta keep an eye on it, ovens are all different, ya know? Once it’s done, let it cool for a bit before you cut into it. Otherwise, it’ll all fall apart and you’ll burn your tongue. And nobody wants that.
And that’s it! Easy peasy chicken pot pie, using them crescent rolls so you don’t gotta fuss with no fancy crust. It ain’t pretty, but it’s good, and that’s all that matters. Your family will love it, I guarantee it. Now go on and make it, and don’t forget to lick the spoon, that’s the best part!
So there you have it, a good ol’ chicken pot pie recipe that even a city slicker could make. It ain’t rocket science, ya hear? Just good, simple food for good, simple folks. And that’s the best kind of food, if you ask me.
Tags: [chicken pot pie, easy recipe, crescent rolls, comfort food, quick dinner, family meal, homemade, simple cooking]
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