Pesto Chicken Pot Pie

While flipping through my mother-in-law's magazines one weekend, I saw the word PESTO and I was hooked. Found this in Family Circle and have adapted it to Andy's liking.

PESTO CHICKEN POT PIE

4 tbsp. butter

1 can mushrooms

1 tbsp. flour

1 tsp. Montreal chicken seasoning (I used Emeril's Essence, as I had it in my cabinet)

1 bag frozen mixed veggies, thawed

1 can cream of mushroom

2 cups chopped rotisserie chicken (or leftover chicken)

1 cup half and half

1/2 cup grated parmesan cheese

1 packet pesto sauce mix (I used Knorr)

1 tube crescent rolls (they make these as a full sheet now, instead of the triangles)

1 clove pressed garlic

Heat oven to 425 degrees. Coat a 9 inch deep dish pie plate with cooking spray (I don't have a deep pie plate, so I used a 9 x 9 glass brownie pan instead).

In a bigger sized saucepan, melt 2 tbsp. butter over medium heat. Add the can of mushrooms, flour and seasoning. Cook for 30 seconds, stirring constantly. Add the veggies and can of soup. Bring to a boil and reduce head. Cook, while stirring, for 5 minutes until thickened. Remove from heat. Stir in chicken, half and half, parmesan cheese and pesto sauce mix. Pour into prepared dish. Unroll crescent rolls and place sheet across mixture. Meanwhile, in the microwave, melt the remaining 2 tbsp. butter and the pressed garlic clove. Brush across the top of the crescent rolls (I brushed it on thick - we love garlic!).

Bake for 15 minutes at 425 degrees until the bread is golden and the sauce bubbles. Let stand for 10 minutes before serving.

This is delicious. I don't ever go back for seconds, but I did that night. I also don't want to eat leftovers more than once, but I did with this! YUM!