Yields: 8 servings Prep time: 15 min Cook time: 45 min
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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
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TOOLS NEEDED: (CLICK TO PURCHASE)
CERAMIC RECTANGULAR BAKER |
ID21 STEEL SAUTEUSE (5 QT.)
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STAINLESS STEEL SOLID SPOON |
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 |
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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!
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