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.
2. Add breasts to water bring to boil than cover an simmer for 30 to 40 min.
3. I add oil and basil salt and pepper to water.
4. Drain and dash with seasoning.
5. Boil potatoes chopped into small cubes for 20 min or till soft - drain dash with seasoning.
6. Add soup, milk, veggies, chicken, and potatoes and bring to a boil and simmer till all is warmed inside.
7. Pour all into large baking dish.
8. And preheat oven to 350F
9. While oven is preheating put 5 biscuits down the middle of the pan and roll out crescents in half and line the sides.
10. Put on oven for 30 to 40 min or all biscuits and crescents are brown and whala!
11. Let cool and serve.

campbells cream, campbells cream, milk, green beans, carrots, garlic, salt, crescent rolls, pack, chicken breasts, potatoes

Taken from cookpad.com/us/recipes/343873-chicken-pot-pie (may not work)