Chicken Pot Pie and much ado about leftovers


The thing annoying about Holidays is leftovers. We are not ones to waste and always try to finish leftovers.

From Easter on top of colored eggs,  was ham, chicken gravy, corn salad, spinach casserole, rolls, and deserts.

Hubby has eaten ham sandwiches for lunch which has about taken care of that.

I figured it was time to get rid of the gravy and corn in a Chicken Pot Pie. I also threw in a small amount of the spinach casserole although that is not in the original recipe.

Keeping canned chicken and crescent rolls is great in a pinch.


Chicken Pot Pie

1 cup diced potato
1 cup sliced carrots
1 cup diced celery
1 cup corn kernels
1/2 cup diced onion
2 cups chicken gravy

1 can chicken breast

4 ounces grated cheese (I like swiss but whatever you may have)

Salt and pepper to taste
1 roll refrigerated crescent rolls

Bring a large pot of water to a boil and add the potatoes, carrots and celery.
Boil for 15 to 20 minutes until potatoes are soft. Drain well.
Add the corn, onion, gravy,canned chicken, salt and pepper (probably won’t need much salt because of the gravy) stir well.
Transfer to a casserole dish lightly sprayed with oil and spread evenly. Top with the cheese and then unroll the crescent rolls on top. Sprinkle with the chives and cover tightly with foil. Bake in a 350 degree oven 10- 15 minutes and then uncover. Bake another 15 – 20 minutes or until the crescent rolls are lightly browned and center is bubbly.  Serve warm.

I am sharing this with Pure Blog Love Party # 29image


5 Comments (+add yours?)

  1. Jhuls
    Apr 10, 2015 @ 04:27:04

    I love chicken pot pie. 🙂


  2. tampacakegirl
    Apr 16, 2015 @ 02:23:55

    I love pot pies. This looks delicious. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee


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