Chicken Pot Pie

This isn't your typical pot pie with a pie crust and such. I wanted the pot pie flavor, but without all the preparation and fuss. So I made it as easily as I could manage. Which included buying one of those pre-roasted chickens, frozen stew vegetable mix with potatoes, carrots, onions, and celery in it, and one of those Pillsbury crescent dough containers. I got the chicken for 1/2 off because I picked up one that was cooked the day before and so it was chilled, which made it much easier to take apart. My husband said it was the best pot pie he had ever had, and promptly had seconds....and later that night thirds!

Chicken Pot Pie

1 roasted chicken
2- 10 oz bags of stew vegetable mix
4 cups chicken stock
1/4 cup flour
1 tablespoon of italian seasoning (more or less for taste)
1/2 teaspoon pepper
1/2 teaspoon salt
1 container of Pillsbury crescent rolls
1/2 cup heavy cream

1. Preheat oven per crescent roll directions
2. In a stock pot bring to boil stew vegetable mix, chicken stock, italian seasoning, salt, and pepper.
3. When vegetables are tender pull out a cup of the hot stock
4. Mix the flour with the cup of stock till smooth and pour back into pot.
5. Add chicken
6. Cook until the liquid starts to thicken (5 or 10 minutes or so)
7. Mix in heavy cream
8. Pour mixture into a casserole dish
9. Roll out crescent rolls and place on top
10. Bake in the oven per the crescent roll directions
11. Let stand for 5-10 minutes after you take it out of the oven.