Chicken-Vegetable Pot Pie

Name: Chicken-Vegetable Pot Pie
Ingredients: 1 pkg (16 oz.) frozen mixed vegetables (broccoli, carrots, and cauliflower); 2 Tbsp. margarine or butter; 1/2 c. chopped onion; 1/2 c. sliced celery; 1/2 tsp. dried thyme leaves, crushed; 1 can (10 3/4 oz.) condensed cream of broccoli soup; 1 can (10 3/4 oz.) condensed cream of chicken soup; 1 c. milk; 3 c. diced cooked chicken; 1/4 tsp. pepper; 1 pkg (8 oz.) refrigerated crescent rolls

11 ingredients

4 steps

Ingredients

1 pkg (16 oz.) frozen mixed vegetables (broccoli, carrots, and cauliflower)
2 Tbsp. margarine or butter
1/2 c. chopped onion
1/2 c. sliced celery
1/2 tsp. dried thyme leaves, crushed
1 can (10 3/4 oz.) condensed cream of broccoli soup
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. milk
3 c. diced cooked chicken
1/4 tsp. pepper
1 pkg (8 oz.) refrigerated crescent rolls

Directions

1

Preheat oven to 375°.
2

Cook vegetables according to package directions and drain.
3

Meanwhile in a 2 quart sauce pan over medium heat, in hot margarine, cook onion, celery and thyme until onion is tender, stirring occasionally.
4

Add soups and milk; stir until smooth.