It’s Wednesday, you know what that means, right? It’s recipe time!
Honestly, when I first made this recipe, I was a little apprehensive about the use of the Mexican-flavored cheese because I thought that combined with the soup would have a funny taste, but I am here to tell you – it certainly does not! In fact, of all the recipes I made the day I made-ahead freezer meals, I think this may be my absolute favorite. Bonus, it can be made ahead of time (minus the crescent rolls) and froze for later use OR made same-day. I love recipes that are versatile like that.
Chicken Pot Pie
- 3 c chopped, cooked chicken
- 1 pkg frozen peas and carrots (combo)
- 8 oz Mexican flavor cheese
- 2 cans cream of chicken soup
- ½ cup diced celery
- 1 can crescent rolls or dough sheet (for day of)
When ready to cook, pour contents into a prepared 9×13 baking dish. Cover with crescent rolls or dough sheet making sure to seal around the edges. Bake at 375-degrees for 20 to 25 minutes or until heated through. Serve and Enjoy!
If you’ve taken a chance and tried this recipe, I’d love to hear from you. Was it a winner or a loser in your household? Comment below!