Chicken Pot Pie


  • 1 can Campbell's Cream of Asparagus
  • 2 can Campbell's Cream of Chicken
  • 2 can Milk
  • 1 can Green Beans
  • 1 can Cooked Carrots Sliced
  • 1 can Peas
  • 1 Garlic Powder to taste
  • 1 Seasoned Salt to taste
  • 1 can Pillsbury Crescent rolls
  • 1 can Pillsbury Biscuit 5 pack
  • 2 lb chicken breasts
  • 2 Russet Potatoes


1_ Boil breasts. Add breasts to water bring to boil than cover an simmer for 30 to 40 min. I add oil and basil salt and pepper to water. Drain and dash with seasoning.

2_ Boil potatoes chopped into small cubes for 20 min or till soft - drain dash with seasoning.

3_ Add soup, milk, veggies, chicken, and potatoes and bring to a boil and simmer till all is warmed inside.

4_ Pour all into large baking dish. And preheat oven to 350°F

5_ While oven is preheating put 5 biscuits down the middle of the pan and roll out crescents in half and line the sides.

6_ Put on oven for 30 to 40 min or all biscuits and crescents are brown and whala! Let cool and serve.