cooler temps = comfort food

Cooler temperatures bring oven-baked comfort food around our house so I perused a variety of chicken pot pie recipes & selected my favorite things about each one & put my own spin on this classic dinner.

Here’s what I came up with to fill six 10 ounce ramekins:

4 boneless chicken breasts

4  potatoes

1 bag of frozen veggies

1 can of cream of chicken & mushroom soup

1 cup milk

1/4 cup melted butter

2 packages of crescent rolls

1 tsp thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

Boil chicken & potatoes until tender, then chop into small pieces.  Follow cooking directions on the frozen vegetables bag.

Mix the soup, milk, butter & spices in with the chicken, potatoes & veggies and place in ramekins.  Pinch crescent rolls together so they make a rectangle & cut into 3 strips.  You should have a total of 24 strips after you cut up the two packages of crescent rolls.   Lay them over the chicken mixture.  Bake at 375 for 15-20 minutes or until golden brown & a bit bubbly.

You probably could serve this up casserole style if you didn’t have the ramekins but I love the presentation of the individual dishes.  They just seem to make a normal weeknight dinner a bit fancier.

These babies turned out far better than those frozen ones in cardboard boxes I grew up with as a kid.  This was Jule’s first time trying this classic American cuisine & she was a big fan!  We’ll definitely be putting this on the monthly dinner list.