Quick and Easy Pot Pie


• Four legs, quartered
• 1 medium bag frozen mixed vegetables
• 2 cups chicken broth
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 deep dish pie shell
• 1 can crescent rolls


Preheat oven to 425°F and line a baking sheet with foil. Bake pie shell until golden brown.

In a medium pot, boil chicken leg quarters until chicken is cooked through.

Remove chicken from broth into a separate container.

Add frozen mixed vegetables to chicken broth, and boil until tender.

Pull chicken off the bone.

Add chicken, salt, black pepper and flour to cooked vegetables.

Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes.

Remove from heat, and pour into pre-baked pie shell.

Cover with crescent rolls.

Bake until top is golden brown.