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Composition Easy chicken pot pie:

1. Prepare 1 lb of chicken breast tenderloins
2. Require 2 cup for marsala cooking wine
3. Require 1 packages - frozen mixed vegetables
4. Give 3 can for crescent rolls
5. Give 1 can of cream of onion
6. Provide 1 can of cheddar cheese soup
7. Get 2 can for cream of chicken
8. Make ready for frozen diced potatoes
9. Take - salt
10. Get - black pepper

It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. Our cream of chicken soup makes a rich and creamy sauce and the biscuit mix topping makes it easier than ever to whip up this pot pie. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.

Easy chicken pot pie steps:

1. Lightly spray large casserole dish with nonstick spray and line bottom and sides with crescent rolls, pressing together seams.
2. Cook chicken in skillet with marsala over medium hear, until tender. Chop chicken.
3. In a large bowl, mix all cans of soup, chicken and vegetables. Salt and pepper to taste. (don't forget potatoes)
4. Spread mixture over bottom crust
5. Top with remaining crescent rolls and seal seams and edges, or cut into strips and do a lattice. (I was running short on crescent rolls)
6. Bake at 350 for about 45 min or until golden brown.

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