Chicken Pot Pie Rolls

This is a fast and easy version of chicken pot pie. For the rolls you will need: 1 LB ground chicken, 1 Can Mixed Veggies drained, 1 Package of Pie Crust(should contain 2), 2 T butter, 1/4 t celery seed, 1/4 t Garlic Powder, 1/2 t Black Pepper, Dash of Salt.

For the Gravy Dip you will need: 1 Can Cream of Chicken Soup, 1 T butter, 1/8 C Chicken Stock or Broth, 1/8 t Black Pepper, 1/8 t Garlic Powder, Dash of Salt and Celery Seed to taste.

*Take out the pie crust ahead of time to soften.

Pot Pie Rolls:

1. Mix the ground chicken and spices.

2. Add the can of drained veggies.

3. Take out pie crust on unroll onto wax paper. Brush melted butter over the pie crust.

4. Put chicken mixture into a large plastic baggie.

5. Cut off the tip of the plastic baggie.

6. Squeeze half of chicken mixture down the center of the pie crust.

7. Roll up the pie crust and fold ends in to seal.

8. Brush melted butter onto the roll on both sides.

9. Repeat process with remaining pie crust and chicken mixture.

10. Place rolls on a foil lined baking sheet and put into the over uncovered at 400 for 20 minutes.

Gravy Dip:

1. In a sauce pan mix cream of chicken, broth, butter and spices.

2. Cook to a boil.

3. Simmer until rolls are ready.

4. Serve warm with the chicken pot pie rolls.