Simple Chicken Pot Pie

For college students, or those with restricted budgets and cooking spaces, putting together homemade meals can be a challenge. A simple pot pie is a great solution, requiring few materials and simple ingredients. The following recipe for a Simple Chicken Pot Pie would be a great choice for beginner cooks, or those with limited kitchen access. Made with soup, pre-made doughs, and precooked meats and vegetables, this dish is both easy and customizable!

Made for ENGL 421 Group Project 2 - Feedback appreciated!

Usability Feedback

Ingredients:

1 Tube refrigerated crescent roll dough

1 (6 3/4-oz.) Can cooked chicken pieces

1 (16-oz.) Can mixed chopped vegetables, drained

1 (10 3/4-oz.) Can cream of chicken soup

1/4 Teaspoon poultry seasoning

Non-stick cooking spray (or oil/butter to cover pan)

Equipment:

Measuring spoons (at least a 1/4 teaspoon)

Medium mixing bowl

Mixing spoon

8"x8" square baking dish*

Pair oven mitts (or similar)

Oven (conventional or toaster)

Can opener

Strainer

Serving spoon

*Note: For the amount of filling listed a smaller square pan is ideal. During recipe testing, only a 9"x13" pan was available. For this size pan, a double batch of the filling would be better.

• Preheat oven to 375F, or temperature specified on biscuit dough package
• Grease baking dish
• Open containers of soup, meat, and vegetables
• Open biscuit dough tube and unroll dough

In medium mixing bowl:

• Add meat and seasonings and mix to coat
• Add soup and vegetables
• Stir to combine thoroughly

In baking dish:

• Pour in filling mixture
• Spread filling into an even layer
• Lay dough sheet over filling
• Cut small holes in dough to vent

Once dish is assembled:

• Place baking dish in preheated oven
• Bake for 12-15 minutes, or until crust is golden brown and the filling is heated through
• Using oven mitts, carefully remove baking dish from oven
• Allow to cool slightly

Serve and enjoy!

In order to make this recipe more accessible, many ingredients can be swapped in or out to fit your preference.

• Canned chicken can be replaced with an equal amount of another precooked meat
• Canned mixed vegetables can be replaced with frozen and defrosted vegetables or cleaned fresh vegetables
• Cream of chicken soup can be replaced with another soup of similar consistency (ie: another "cream of" soup variety)
• Poultry seasoning can be replaced with another premixed powdered seasoning or a combination of salt, pepper, and other individual spices

Again, we would greatly appreciate any feedback you have about our instructions! We have created a short survey here to help collect responses! Thank you!