|
Yields: 8 servings |
Ingredients |
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!
