This is AWESOMEE. So a little backstory behind this. I came homefrom work last night, and was all excited to make some cheesecake stuffed strawberries, and to take a picture of them with this new camera lens I just got. (Most people probably wouldn’t jump for joy over this activity, but I WAS). The only thing standing in the way was my hungry tummy, a hungry hubby, a frozen chicken breast, and no idea what to do about it. Then THIS idea came into my life and I whipped it up in NO TIME. You don’t have to compromise homemade taste with it either. You use real potatoes, carrots, chicken, and onions, just like your favorite pot pie. I LOVE pot pie. I have a great recipe made with a homemade crust and everything… but that’s more of a Sunday thing. This was ready so quickly and the skillet does all the work! A PERFECT fallback dinner plan when you have no idea what to do : ) (With plenty of time to spare afterwards!)
1 (.87 oz.) packet of chicken gravy OR one jar (12 oz.) chicken gravy
¾ cup frozen peas
1 (8oz.) tube Pillsbury crescent rolls
In large skillet, cook the butter and potatoes on medium-high, stirring frequently for about 10 minutes. Add chicken broth and carrots and reduce heat slightly. Continue to cook for another 15 minutes.
Add chicken, carrots, and onions to the same skillet and cook until chicken is cooked through and carrots and potatoes have nearly reached desired texture. (About 15 minuets) Then add the peas.
Cook gravy according to package instructions and add to skillet, let simmer.
Prepare crescent rolls according to package instructions.
Spoon skillet pot pie on serving plates and top with crescent rolls. MM MMM GOOOOD!
PS- (Here’s how you roll a crescent roll like a boss)