Breakfast Pot Pie

Comforting and Savory.

Ingredients: 
(makes 3 pot pies)
-Pillsbury Crescent Rolls
-2 Cans of Cream of Mushroom
-Vegetables(ex.carrots&peas)
-1/3 cup of water

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Step 1: Preheat the oven to 350 and open the Cream of Mushrooms and divide that into three oven safe bowls. 
Step 2: Evenly distribute 1/3 cup of water into each bowl and mix. (This is to make the inside less thick.) Chop up the vegetables add into the mixture.
                                                 
Step 3: Pop open your crescent rolls and smooth out the dough so that you won't get any tears in the dough. Cut to size, place over bowl,
pinch, seal, and remove any extra dough on the sides.
Step 4: After covering all three bowls, you can either use the remainder dough for the crescent rolls or separate and bake into biscuits for dipping. Bake for about 10 minutes or until golden brown. 

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NOTE: 1. If you are adding in carrots to your pot pie, steam the carrots a bit using a pot or adding water to a microwave safe bowl with your carrots. Add a lid or something on top to steam before adding into the pot pie. This is because carrots take a longer time to cook and you don't want to have crunchy carrots in your pot pie. 
2. You can also add in chicken or any meat of you choice, it is totally optional. I just chose not to add any to mine.

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Breakfast pot pie is a great breakfast dish for when you want something warm, cozy, and savory. It doesn't require much ingredients and most of the stuff is probably already in you pantry. Like many other recipes, this one can also be customizable to your taste and what you have with you at the moment. When making this dish, I recommend having something to go along with it so that you don't get too tired of it. Hope this dish will come in handy when you are looking for something new and simple.

-Elena