The inspiration for this recipe came from an ingredient I used yesterday. Peppered Gravy! I used it as the sauce for my Breakfast Pizza and I had a lot leftover. What to do… what to do?
In the fridge, I also had a tube of crescent rolls that needed to be used so I figured I could put the two together. Peppered gravy would have been delish poured over hamburger steak but I wasn’t in the mood.
I grabbed a chicken breast and two cans of veggies from my pantry, and threw it all together for a seriously comforting and super quick dinner. Yum!
Peppered Gravy Pot Pie
Servings: 4-6
Time: 25 minutes
Level: EASY!
1 chicken breast
salt and pepper, to taste
1/2 c. peppered gravy, prepared according to packaged directions
1 can mixed vegetables, rinsed and drained
1 can diced potatoes, rinsed and drained
1 tube crescent rolls
Preheat oven to 375°. In a pan over medium-high heat, cook chicken breast, seasoned with salt and pepper, until no longer pink. Shred chicken using two forks. In a bowl, mix together peppered gravy and vegetables. Pour vegetables into a glass baking dish and top with shredded chicken.
Roll out crescent rolls and place, flat, on top of dish. Bake for 20-25 minutes, or until crescent roll top is golden brown. Yum!
Tips
– You might not use the entire roll of crescents. If not, stay tuned for what I did with my leftover rolls!!
– I topped my portion with a little hot sauce.
– If you don’t have peppered gravy, you could always use a can of cream of chicken or cream of mushroom soup mixed with a little milk or liquid stock.
Pantry Chef 
peppered gravy is simple tp make.
1cp milk
1-2 tbsp flour
1tbsp butter or oil
pepper to taste