Rhodes Rolls Pot Pie

Nate, my picky eater loved this!

Ingredients:

10 Texas Rhodes Rolls thawed & risen
2 pkg chicken gravy mix-prepared (I used 2 cans of cream of chicken soup)
1 cup sliced carrots*
2 cups cubed potatoes
2 chicken breasts cooked & cubed (salt & peppered)
1 1/2 c frozen peas*
2 Tbsp minced onions
1 Tbsp parsley
*I used, 2 cups mix of frozen broccoli, cauliflower, and carrots instead of the peas and carrots.

Directions:

Boil carrots & potatoes together & drain.

Spray 9 inch deep pie pan with cooking spray. Press 5 rolls together, roll out, place in bottom of pan. Cook for 5-10 min at 350*

Mix chicken, gravy, vegetables, onions and parsley. Pour mixture in pie crust.

Press 3 rolls together and roll out, cover top and press sides.

Roll remaining 2 rolls into 2 thin ropes for the sides.

Cook for 30-40 min at 350*