Name: Quick Chicken Pot Pie
Ingredients: 2 Chicken breast (boneless); 2 tb Butter or margarine; 1/4 stick; 1 sm Onion; minced; 2 tb Cornstarch; 1 pk Frozen mixed vegetables; (16 oz); 1 Chicken bouillon; 1 c Half-and-half; 1 tb Dijon mustard; 1/4 ts Dried rosemary leaves; crushed; 1/4 ts Salt; 1/8 ts Pepper; 1 Refrigerated crescent rolls

Verily, they may preach even to paleness and faintness, until the bellows are burnt, until their lungs and vitals are consumed, and their hearers will never be the better; not one sinner will be converted until God is graciously pleased, by the efficacious working of His Spirit, to add His blessing to their labors and make His Word, in the mouth of the preacher, sharper than any two-edged sword in the heart of the hearer. All will be in vain, to no saving purpose, until God is pleased to give the increase. And in order to do this, God looks for their prayers to come up to His ears. A praying minister is in the way to have a successful ministry (John Shaw).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Chicken, Quick	6	Servings

INGREDIENTS

2		Chicken breast (boneless)
2	tb	Butter or margarine; 1/4 stick
1	sm	Onion; minced
2	tb	Cornstarch
1	pk	Frozen mixed vegetables; (16 oz)
1		Chicken bouillon
1	c	Half-and-half
1	tb	Dijon mustard
1/4	ts	Dried rosemary leaves; crushed
1/4	ts	Salt
1/8	ts	Pepper
1		Refrigerated crescent rolls

INSTRUCTIONS

1)Cut chicken breasts into bitesized pieces. In 10-inch skillet with
oven-safe handle (or cover skillet handle with heavy-duty foil when baking
on oven later) over med. heat, in hot margarine or butter, cook chicken
breasts, half at a time, until lighly browned.  With slotted spoon, remove
chicken to bowl.
2) Preheat oven to 400F.  In drippings remaining in skillet, cook onion
until tender.  In cup, stir cornstarch and 3/4 cup water until smooth. Add
cornstarch mixture, frozen veggies, bouillon, half-and-half, mustard,
rosemary, salt, andpepper to skillet; heat to boiling, stirring constantly.
Stir in chciken.  Remove skillet from heat.
3) Unroll crescent dough on lightly floured surface; seperate into 2
rectangles.  For each rectangle, pinch perforations to seal and rool dough
to measure 11" by 4".  Cut each rectangle lenghwise into four 1-inch wide
strips.  Use strips to make lattice top over chicken mixture, allowing
excess dough to extend over side of skillet.  Then, twist excess dough and
place around edge of skillet.  Bake 10 minutes or until crust is golden
brown.
Each serving: About 385 cal., 17 g fat, 69 mg chol., 770 mg sodium.
Source: Good Housekeeping/Jan.91
Contributor:  Sarah Gruenwald sitm@ekx.infi.net sent to Recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 28, 1998

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