So, I get that free Kraft Food’s What’s Cooking magazine.
Most of the recipes are useless as they call for ingredients particular to Kraft (Jell-o™, Miracle Whip™, Cheez Whiz™, Stove Top Stuffing Mix™, Processed Coloncancerinacan™), but a pot pie recipe caught my attention.
Not in its original form, of course. What good can come from a recipe with only five ingredients (chicken, frozen veg, cheese, condensed soup and crescent dinner rolls)?
I saw potential, however. I do so love me some pot pie.
Anyhow, this is my version. It’s definitely not good for you, but it’s a lot better than the original.
My Big, Fat Cheater Pot Pie
4 cups favourite veggies, cooked (I used onion, garlic, peppers, corn, edemame, broccoli and carrots)
1 tbsp olive oil
2 c chick’n (So Soya, for instance)
2 tbsp arrowroot powder
1+ c water
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
salt and pepper, to taste
1 can refrigerated crescent rolls
- Preheat oven to 375*F.
- Saute veggies in oil until almost cooked.
- Add chick’n and stir to combine.
- Add a little water to the arrowroot powder to make a paste. Add paste to remaining water and add slowly to veggie mix stirring constantly.
- Stir until sauce is the consistency of honey. Add more water if necessary.
- Add fresh herbs and season to taste.
- Pour veggie mix into 9″x13″ baking dish.
- Remove crescent rolls from package and unroll over veggie mix, stretching if needed to reach the edge of dish.
- Bake 20-25 minutes or until top is golden brown.
- Let sit before serving.