$5 Dinner: Chicken and Vegetable Pot Pie

This is a very easy chicken and vegetable dish to whip up! The prep time is minimal, and it’s nice on a cold day. Plus, the needed ingredients can vary a bit depending on what you have on hand.

The prices listed below are an average of what you might typically pay per the amount needed for the recipe. Depending on your location, your prices may vary. Since spices are used in very minimal amounts and are typically household staples, I don’t count those toward the meal price.

Serves 4

Ingredients:
1 can of creamy soup, your pick! (I perfer a chucky, non-condensed cream soup. A recent favorite: Campbell’s Healthy Request Chicken Corn Chowder.)- 75 cents
1/3 lb boneless skinless chicken breast, baked and shredded- 67 cents
1 can of refridgerated crescent roll dough- $1.25
2.5 cups cooked, well-drained vegetables- either fresh, frozen, or canned- variety is your pick. We enjoy different combinations of corn, potatos, peas, carrots, green beans, and brocolli on ours! I tend to use frozen mixed vegetables to easily get the combinations I want. Your amount of needed vegetables may differ a bit as well, depending on the depth of your pie dish. $1
1/2 cup shredded cheddar cheese- 25 cents
pie dish

Directions:

Preheat oven to 350 degrees.

Pour all the above ingredients, excluding the crescent roll dough, into the pie dish, and mix.

Unroll the refrigerated dough. Lay the pieces over the vegetable/chicken mix to cover entirely. There are different ways you can do this. It’s really up to you and how pretty you want it to look. You could use a rolling pin to get the dough into one piece and then cut it accordingly. Or you could could just lay each individual dough piece down on the dish, cutting where needed until the pot pie is covered entirely with dough. Whatever. I’m a fly-by-the-seat-of-your-pants kinda’ girl when it comes to recipes.