The weather outside is frightful

I'm from Texas, I go to school in Texas. So it's safe to say that I am NOT used to the Northern (aka Yankee) weather we have been having for the entire week. And apparently neither is my school. Two inches of snow and icy roads with temps in the teens and twenties have shut down our school for 1, 2, 3 days so far. And I'm willing to bet that Friday's classes will be cancelled as well. In honor of the gross weather we've had I bring you chicken pot pie.

 Unfortunately this is the only picture I have of it, because the boyfriend and the boyfriend's roomie and I gobbled it up before I could get any more...Hey we're hungry college students can you blame us? Anyway, here's the recipe I used, adapted from a few online recipes I found...By the way I halved this recipe. The original makes a 9x13 pan and half of it fits in an 8x8 pan.

Chicken Pot Pie

3 cups cooked chicken, cubed or shredded

1 onion, diced
2 carrots, chopped
2 cups potatoes, cubed
1 can green peas, drained
1 can corn, drained
6 tbsp. butter
1 cup flour
2 tbsp. chicken/vegetable bouillon, ground up (2 bouillon cubes)
2 cups chicken/vegetable broth
4 cups of milk (I used approx 2 cups of 2% milk, 1 cup heavy cream…probably should’ve used more though)
1/2 tsp. pepper
1/4 tsp. garlic salt
2 cans crescent rolls

½-1 cup shredded cheese (whatever kind, I used some mild cheddar)

1.      Cook potatoes and carrots until barely tender

2.      Cook onions until translucent

3.      Melt butter in big pot; add bouillon cubes, broth, garlic, milk, cheese, pepper, and flour; mix until smooth

4.      Add chicken

5.      Add vegetables one at a time, stirring between each addition

6.      Pour into baking pan and place crescent rolls on top (unrolled)

7.      Cook until rolls are browned

8.      Remove and enjoy!