Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further! This Chicken Pot Pie recipe with a flaky crescent roll crust is the perfect answer. Forget complicated pie crusts – this recipe uses store-bought crescent rolls for a shortcut that doesn't compromise on flavor. It's a fantastic option for busy weeknights, a delightful family dinner, or a satisfying meal for one. This recipe is packed with tender chicken, seasonal vegetables, and a creamy, savory sauce, all nestled under a golden-brown, buttery crust. Get ready to enjoy a truly comforting and delicious homemade meal!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 (8 ounce) can refrigerated crescent roll dough
Instructions:
Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-safe skillet.
Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the mushrooms and cook for another 3-5 minutes until they release their moisture and start to brown slightly. This step builds a delicious foundation of flavor for your pot pie.
Make the Creamy Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly. This usually takes about 2-3 minutes.
Combine Ingredients: Stir in the shredded chicken, thyme, salt, pepper, peas, and corn. Taste and adjust seasonings as needed.
Assemble and Bake: Pour the chicken and vegetable mixture into the prepared pie dish. Unroll the crescent roll dough and lay it over the top of the filling, pressing the edges gently to seal. You can either create an even layer or leave it slightly rustic for a more homemade look.
Bake to Perfection: Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for a few minutes before serving. This allows the filling to set slightly.
Tips and Variations:
- For extra flavor: Add a tablespoon of Dijon mustard or a splash of white wine to the sauce.
- Spice it up: Incorporate a pinch of red pepper flakes for a touch of heat.
- Vegetarian option: Substitute the chicken with 2 cups of cooked chickpeas or lentils for a hearty vegetarian pot pie.
- Make it ahead: Assemble the pot pie up to the baking stage and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if baking from cold.
- Customize your vegetables: Feel free to use any vegetables you enjoy, such as potatoes, green beans, or butternut squash.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Chicken Pot Pie with Crescent Roll Crust is a guaranteed crowd-pleaser. It’s a quick, easy, and delicious recipe that’s perfect for any occasion. Enjoy this comforting classic!