This recipe captures the comfort of chicken pot pie without the hassle of making and baking traditional pie dough. The flaky crescent roll topping adds a delicious touch of butteriness, and the cheese gives it extra flavor. This dish is a crowd-pleaser that's easy to make and perfect for busy days.
Ingredients:
•1/2 stick salted butter
•1 tsp dried thyme
•1 tsp dried rosemary
•1 chopped yellow onion
•3 cloves garlic, minced
•1/3 cup all-purpose flour
•1 3/4 cups chicken broth
•1/2 cup milk
•1 rotisserie chicken, shredded
•2 cups frozen peas and carrots*
•1/2 cup parmesan cheese, grated
•Salt and pepper to taste
•Crescent roll dough (for topping)
Instructions:
1. Preheat your oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Add the dried thyme, dried rosemary, chopped onion, and cook until the onions become translucent. Add minced garlic during the last minute of cooking to prevent it from burning.
3. Sprinkle the all-purpose flour over the butter and onion mixture, stirring to combine. Gradually pour in the chicken broth and milk while stirring continuously. Cook on a simmer until the sauce thickens, which should take a few minutes.
4. Add the shredded rotisserie chicken, frozen peas and carrots, and parmesan to the skillet. Stir everything together and season with salt and pepper to taste. Allow the mixture to heat through.
5. Transfer the chicken pot pie mixture into a casserole dish, spreading it evenly.
6. Unroll the crescent roll dough and place it on top of the chicken mixture in the casserole dish.
7. Bake in the preheated oven for about 10-15 minutes or until the crescent roll pastry is golden brown.
8. Remove from the oven, let it cool slightly, and serve your delicious homemade chicken pot pie with a flaky crescent roll topping.
*Optionally you can substitute frozen peas and carrots for sautéed mushrooms and make a mushroom pot pie casserole.
