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Crescent Chicken Pot Pie

Crescent Chicken Pot Pie
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All the irresistible flavors of classic chicken pot pie are here in a perfect balance of savory chicken and wholesome veggies, wrapped in a buttery crescent roll crust.

Ingredients

Scale

Filling Ingredients

  • ¼ cup butter
  • 1 small yellow onion chopped small, about 1 cup
  • ⅔ cup celery sliced very thin, about 3 ribs
  • 1 cup carrots diced small, about 3 carrots
  • ⅓ cup all-purpose flour
  • 1½ cups chicken broth
  • 1 cup milk
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 4 cups cooked chicken diced into ½-inch pieces
  • 12 ounces frozen mixed vegetables about 2½ cups

Topping Ingredients

  • 1 count canned crescent rolls approximately 8 ounces
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh Italian parsley optional

Instructions

  1. Preheat oven to 375°F. Grease a 9×13 baking dish with butter and set aside.
  2. In a large skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
  3. Add the milk and salt, pepper, garlic, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes. Add the chicken and vegetables. Stir to mix throughout. Pour the mixture into the prepared baking dish.
  4. Unroll dough into 2 long rectangles; press perforations to seal. Place rectangles over chicken mixture; pinch center edges to seal. Press the outside edges of the dough to the edges of the baking dish.
  5. Bake for 25-30 minutes, until the top is golden brown. Remove from the oven and brush with melted butter. Sprinkle with parsley, if desired. Cool for at least 10 minutes before serving.

Find it online: https://allguiderecipes.info/crescent-chicken-pot-pie/