~Easy Chicken Pot Pie~

I hope everyone is staying warm on this Tuesday. Goodness, I cannot get over just how cold it’s gotten here in the south. I’m definitely not complaining, I actually love it! Anything that will delay the onslaught of mosquitoes is fine by me πŸ™‚ I know many of my friends, however, are longing for spring and warmer temps. They’re tired of having cold noses, stinging cheeks, and their teeth chattering all the time. But hopefully today’s recipe will warm you back up in no time!

In all honesty, I’ve always been intimidated to make a chicken pot pie. Well, perhaps not as intimidated by it as say yeast breads…I’m thinking of my Mom and hearing her words “but it’s so easy now!” My response:


Alrighty, I never attempted to make a pot pie because I don’t have good luck with doughs. I’ll just be honest, the dough usually comes out over worked, too thin or thick, over baked or under baked…I know practice makes perfect. The more I make doughs the better I’ll get, but this recipe is pretty much fool proof and there’s rolling out and worrying about getting the right thickness. If you’re in another country and cannot find the following ingredients forgive me. Now that I’ve gotten over my initial fear of making this dish I do plan on making it from scratch. Bear with me πŸ™‚


Chicken Pot Pie

Yields 1 9×13 pan

Prep Time: 10-15 minutes

Bake Time: 20-22 minutes

Total: 30-37 minutes

3 cans Pillsbury Crescent Dough(with seams is what I used)

2 tblsp butter
1 medium onion, chopped
3-4 medium carrots, peeled and sliced thin
salt and pepper to taste
1 tblsp dried minced garlic
1 pound chicken, cooked and diced**
1 can Le Seur peas, drained
2 cans cream of chicken and mushroom soup
1 1/2 cups milk
1 cup shredded cheese(cheddar is what I used)


Preheat oven to 350*F(176*C).
Prep 9×13 baking pan with a little nonstick spray or butter. You could also use Reynolds Release Foil to line the pan. Pop each can of crescent dough and use about 1 1/2 cans for the bottom and sides. Pressing it together to close up the seams and evening out any thin spots. Set aside.
In a medium pan over medium heat melt butter and add onions and carrots. Season with salt and pepper, letting them cook till tender. Add in dried minced garlic, diced chicken and cook until garlic is softened, chicken is heated through. Pour in drained peas, stirring carefully so as not to mash the peas.
Combine soup and milk and add in to the pan. Fold in shredded cheese carefully. Mixture will be hot, slowly pour into prepared pan smoothing it out evenly. Lay the remaining dough(1 1/2 cans) and press the edges together to seal. No need to worry about the seams, they will act as vents.

Bake for 20-22 minutes or until golden brown on top. Let cool for 10 minutes before serving.

NOK’s Recipe Tips

  • The chicken I used for this recipe was Tyson’s Grilled Chicken Strips. I guesstimated that I had about a pound of chicken. You can certainly add more if you like or use another brand that you prefer. You can boil chicken for this and chop it up, or use leftover rotisserie chicken if you have it. That would certainly add another layer of yummy flavor!!
  • Turkey may be substituted for chicken.
  • The brand of peas used in the recipe are an old family favorite. They are smaller and a tad sweeter, but you may you use any brand you prefer. Just be sure to drain them well.
  • I used two cans of the same soup, you can use a cream of chicken and mushroom with a can of cream of broccoli. If you have one can of cream of mushroom soup and nothing else, add it to a package of country gravy mix(with 2 cups of milk) and pour into the pot. This would eliminate the need for the 1 1/2 cups of milk in the original recipe.
  • If the filling is too thick after you add in the cheese, addΒ  little extra milk to thin it out. Be careful, you’re not wanting to make this intoΒ  soup, although that would be yummy too! A deconstructed chicken pot pie soup with crescent rolls on the side…I’m fairly certain someone has already done that πŸ˜‰
  • Potatoes may be added as well, just be sure to cook them till they are tender and be careful when adding them into the mix. You’ll want to keep them roughly the same size as the rest of the vegetables. Somewhere close to diced or a tad bigger.

And there you have it! A semi-homemade chicken pot pie and this can be served with salad on the side. Or served alone, which is how we ate it. It’s a filling dish and quite tasty(but I know with a homemade dough it’s going to be even better)!

Stay warm and have a blessed Tuesday!!


What a crock…

πŸ™‚ Evening lovelies, my house is quiet except for Owl City playing in the background and a very sleepy dog trying to catch a squirrel in his sleep *wink* To be honest I’m new to listening to Owl City, I’ve heard some songs before but had no idea that that’s who sang them. Adam Young is a talented music artist, with fun songs, no questionable lyrics or suggestive content. Any Owl City fans out there? Give a whooooo if you are πŸ˜‰

I am so proud of G–Man, he actually ate lasagna for the first time! He is out pickiest eat in the family, the child only has a few items that he will eat with any regularity. So last night was a mini victory πŸ˜€ The recipe I used, and monkeyed with, was very tasty! The noodles came out perfectly tender, nothing was burned or stuck to the sides. Just a nice meal that didn’t heat up the kitchen…oh, I didn’t tell you…yeah it cooked itself in the crock pot πŸ™‚ My nephew loved it, of course, but I still contend that my Mom’s lasagna is the best. Nothing can ever replace mama’s lasagna! But the one I made last night is a lovely substitute.


This recipe was quite simple to put together and I serve it up with garlic parmesan crescent rolls, which were a great addition to this meal!

Crock Pot Four Cheese Lasagna

(This was made a 7 qt crock pot, adjust ingredients and directions according to the size of your crock pot)

1 pound ground beef, cooked

1 onion, chopped

1 cup sliced mushrooms

2 garlic cloves, minced

1 tsp salt

1 tsp black pepper

1/2 tsp oregano

1 tsp sweet basil

A light sprinkle of Sweet Summer Savory

32 ounce jar of spaghetti sauce

1 can tomato sauce

Cheese Filling

24 ounces cottage cheese

3 cups mozzarella cheese, divided

milk or heavy cream(enough to thin out cottage cheese filling)

1 tblsp dried parsley, optional

1/2 cup parmesan cheese

11 slices white American cheese slices

12 uncooked lasagna noodles


Turn crock pot on low with lid on top to start heating it up.

On the stove in a dutch oven pan, brown the hamburger with onions and mushrooms. Add garlic and cook until onions are transparent. Add in salt, pepper, and seasonings. Stir to combine, pour in spaghetti sauce and tomato sauce. Let simmer for a 10 minutes.

In a medium bowl combine the cottage cheese, 2 cups of mozzarella cheese, milk or cream, dried parsley and parmesan cheese. Thin out this mixture just enough so that it’s spreadable but not soupy. Set aside.

Ladle a spoonful of the meaty sauce into the bottom of the crock pot; spread out to cover. Place three uncooked lasagna noodles side by side and break the fourth noodle in half placing each half at either end to cover the open edges. Spread 1/3 of the cottage cheese mixture over the noodles. Top with 6 slices of white American cheese slices and more sauce.

Repeat noodles, cottage cheese, and meaty sauce for two more layers. After spreading out the meaty sauce take the remaining 5 slices of white American cheese and fold each one from one corner to the other to make two triangles. Place them however you like over the top of the sauce. Sprinkle the remaining 1 cup of mozzarella cheese over it and finish with a light dusting of parmesan cheese. Cover with lid and cook on low for 4–6 hours. Serves 8–10

It doesn’t get much easier than that, plus you’ll definitely want to serve it with my garlic parmesan crescent rolls!


Garlic Parmesan Crescent Rolls

1–2 cans crescent dough

Night Owl Kitchen’s Homemade Garlic Butter Recipe

Parmesan cheese


Open can(s) of crescent dough and separate the triangles. Lightly spread the prepared garlic butter on each piece and sprinkle with parmesan cheese. Roll into crescent shape and bake on a release foil lined pan for 10 minutes at 375 degrees. Let cool before serving and enjoy! Yields 8–16 crescent rolls

A quick note about the garlic butter, my recipe makes a pound of garlic butter. If you have no desire to make that much for the crescent roll recipe, just use half a stick of butter(melted), 1–2 garlic cloves (minced) and adjust black pepper, basil and parmesan cheese accordingly. Any leftovers can be brushed on the tops of the rolls before or after baking.


See?! No joke, the child was going bonkers over those rolls!


Let me know what you think, I love hearing from you all πŸ™‚ And as always…

Happy Eating!!