Chicken Pie on the Fly

 Some recipes are born out of having genius moments in the kitchen when that ultimate chef light bulb clicks on. I'm not going to kid myself...this is not one of those recipes. This concoction of food was thrown together in a mad dash to have a hot meal ready for when I thought my husband would be coming home late from a hard day at work. I was in the mood for comfort food and a chicken pot pie sounded so good. Every ingredient was something we already had on hand. Chicken pie on the fly. 

What I used may not be what you would use, since this was on the fly you probably have better meal planning skills!

• 3 Chicken Breast
• 1 Can of Croissants 
• 1 Bag of frozen mixed veggies (had: green beans, carrots, corn, lima beans, okra, onions) 
• 1 Tub Knorrs Concentrate Chicken stock -I love this stuff! 
• 1/3 Packet Peppered White Gravy mix (you could use flour and pepper) 
• 1/4 Cup water..an oops that turned out alright. 

I started by using my rectangle casserole dish and placing in the three frozen chicken breasts, and tossing in the bag of veggies. Keep in mind this was on the fly so this recipe was born out of necessity.I thought my dish looked pretty bland so I added my go-to Knorrs Chicken stock and a little water since the chicken stock is a concentrate. (I didn't account for the water and juice that would come out of the chicken and frozen veggies) 
I let this cook for about 30-40 minutes I realized the chicken was almost done, but there was tons of water in the dish and it looked...well.. gross. What could I do? I thought about trying to strain it..but I'm a lazy cook. I grabbed a packet of Peppered White Gravy mix, and I started stirring it in until the water looked mushy. 

Now I had a new problem this needed to cook a little while to let the gravy mix flavors blend in with everything, but my chicken would get over cooked. I needed to cover the chicken somehow. Ah-ha! That can of croissants in the fridge! I simply folded the croissant dough back and forth so it would cover my whole dish. I baked this about 10-15 minutes until the croissants were golden...and it's Chicken pie on the fly! Shockingly...delicious!