By DiXiEmEdiC911 on January 13, 2006
Photo by Chef #1800045497
Photo by Chef #1800045497
"Just a simple way to throw together leftovers and come out with some down-home comfort food. I've included two different ways to do this pie. You only need EITHER the double pie crust, OR the refrigerated crescent rolls, not both."
Serving Size: 1 (157 g)
Servings Per Recipe: 4
"Was looking to use up some left over chicken thighs, this was great everyone loved it. I also used 1 1/2 cups of frozen mixed veggies that i microwaved for 5 min. In addition I cubed up some left over potato and put in it and I used the cresent rolls. Thanks"
"Made this for my family and they loved it. Very picky kids (14 and 5) but they ate it up. I doubled the recipe because we had family over but this turned out amazing. Thanks for sharing."
"One integral piece was left out of this recipe. It failed to mention using left over chicken or even pre-cooked chicken. Yes, to people who do a lot of cooking, that is probably common sense but to those of us who do not, it isn't. So I wasted a lot of time & food making this only for it to come out with half cooked chicken chunks. I couldn't cook it longer or I would have burned the crescent roll topping. I've never made a recipe that assumed that you knew certain things. I don't know if it tasted good because it was inedible. Thank goodness I had a pizza in the freezer!"
"I have tried several recipes that call for leftover cooked chicken, but none have really hit the spot until now. I made this recipe with a few alterations (based on the ingredients I had on hand) with leftovers from a roast chicken and everyone in my family loved it. Here's what I did: I used 1 1/2 cups of frozen mixed vegetables that I precooked in the microwave for 5 minutes. I also added a can of diced potatoes and the diced leftover chicken. Instead of condensed soup, I used gravy (leftover from the night before) that I thinned with a little chicken broth. I cooked this as directed with the crescent rolls on top in a 9 x 13 dish. It took exactly 30 minutes and was perfect! Thanks so much for the wonderful, easy recipe!"
"This was a very nice pot pie. My family had no difficulty wiping it out in one sitting, so a big thumbs up! Yummy for the tummy. I doubled the recipe and used 2 cans of peas & carrots. I used leftover Thanksgiving turkey instead of chicken. One can of crescent rolls was plenty for the top crust to cover a 13" x 9" baking dish. This went together so quickly, which is always a plus for me and cooked in 30 minutes using the crescent rolls. Thanks DiXiEmEdiC911 for a welcome addition to my recipe book."
"This was my first pie recipe actually and it came out beautifully. Easy enough for a novice!"