|
Yields: 8 servings
Prep time: 15 min
Cook time: 45 min
|
Ingredients
• 4 tablespoons butter
• 1 medium yellow onion (diced)
• 3 stalks celery (diced)
• 3 carrots (peeled and diced)
• ¾ cup peas (fresh or frozen)
• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 2 teaspoons dried parsley
• ½ tablespoon salt
• ½ tablespoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon poultry seasoning
• 3 cups cooked and shredded chicken
• ½ cup flour
• 2½ cups chicken broth
• 2 - 8 oz. tubes crescent rolls
• 1 cup heavy whipping cream
• Butter cooking spray
|
TOOLS NEEDED: (CLICK TO PURCHASE)
| CERAMIC RECTANGULAR BAKER |
ID21 STEEL
SAUTEUSE
(5 QT.)
|
STAINLESS
STEEL
SOLID SPOON |
 |
 |
 |
1. Preheat the oven to 375°F. Spray the Baker with cooking spray and set aside. Unroll 1 roll of crescent dough onto the bottom of the Baker and place in oven for 20 minutes. Remove once baked and set aside.
2. Melt 3 tablespoons of butter in Sauteuse over medium heat. Then add onion, carrots, peas, and celery. Saute for 5 minutes. (If using frozen peas, add last.)
3.Add in minced garlic and shredded chicken. Stir to combine and cook for another minute. Lower heat to medium-low.
4. Sprinkle flour on top of chicken and veggies. Stir until everything is well-coated. Then add chicken broth to the pan. Season with all dried seasonings. Mix until well incorporated.
5.Stir in cream and simmer for another 2 minutes. Remove from heat and spoon onto baked crescent dough.
6. Spread the second roll of crescent dough on top of the chicken pot pie filling. Also, brush with 1 tablespoon of melted butter and bake in oven for 20 minutes.
7. Remove from oven and allow to cool before serving.
Enjoy!
Crescent Roll Chicken Pot Pie
|
Yields: 8 servings
Prep time: 15 min
Cook time: 45 min
|
Ingredients
• 4 tablespoons butter
• 1 medium yellow onion (diced)
• 3 stalks celery (diced)
• 3 carrots (peeled and diced)
• ¾ cup peas (fresh or frozen)
• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 2 teaspoons dried parsley
• ½ tablespoon salt
• ½ tablespoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon poultry seasoning
• 3 cups cooked and shredded chicken
• ½ cup flour
• 2½ cups chicken broth
• 2 - 8 oz. tubes crescent rolls
• 1 cup heavy whipping cream
• Butter cooking spray
|
TOOLS NEEDED: (CLICK TO PURCHASE)
| CERAMIC RECTANGULAR BAKER |
ID21 STEEL
SAUTEUSE
(5 QT.)
|
STAINLESS
STEEL
SOLID SPOON |
|
|
|
1. Preheat the oven to 375°F. Spray the Baker with cooking spray and set aside. Unroll 1 roll of crescent dough onto the bottom of the Baker and place in oven for 20 minutes. Remove once baked and set aside.
2. Melt 3 tablespoons of butter in Sauteuse over medium heat. Then add onion, carrots, peas, and celery. Saute for 5 minutes. (If using frozen peas, add last.)
3.Add in minced garlic and shredded chicken. Stir to combine and cook for another minute. Lower heat to medium-low.
4. Sprinkle flour on top of chicken and veggies. Stir until everything is well-coated. Then add chicken broth to the pan. Season with all dried seasonings. Mix until well incorporated.
5.Stir in cream and simmer for another 2 minutes. Remove from heat and spoon onto baked crescent dough.
6. Spread the second roll of crescent dough on top of the chicken pot pie filling. Also, brush with 1 tablespoon of melted butter and bake in oven for 20 minutes.
7. Remove from oven and allow to cool before serving.
Enjoy!
Leave a comment