Chicken Pot Pie
Vegetable oil cooking spray
1/4 small white onion, finely chopped (optional)*
4 carrots, peeled and diced
1/2 cup flour
2 32-ounce boxes chicken broth
2 22.6-ounce cans condensed cream of chicken soup
4 cups shredded rotisserie chicken**
1 cup frozen peas
Salt and pepper
2 8-ounce tubes refrigerated crescent rolls
- Preheat the oven to 375 degrees. Spray a 9x13x3 (deep) baking pan with cooking spray.
- In a large soup pot or Dutch oven, melt the butter oven medium-low heat. Add the onion (if using) and saute until tender and translucent. Add the carrots and cook until slightly softened, about 4 minutes. Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot.
- Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup. Increase the heat to medium-high and bring to a gentle boil. Simmer for 5 minutes.
- Remove from the heat and stir in the shredded chicken and frozen peas. Taste and season if necessary with salt and pepper. Pour the mixture into the prepared baking dish.
- Open crescent dough and unroll the contents. Press the perforations together inside each rectangle to make a single rectangle. Place dough on top of the stew neatly, covering entire surface.
- Bake until the crust is nicely browned and the stew is bubbling around the edges, 15 to 20 minutes. Let stand for 5 minutes before serving.
My notes: I halved this recipe because I’m only feeding a family of four. The full recipe is supposed to yield 10 to 12 servings. This turned out pretty soupy, but it did taste good. I also thought the crescent roll crust was a little doughy. I might try pre-cooking the crust a little bit if I make this again.
*I often use dried onion if I don’t have time to chop up an onion.
**I just poached some chicken breasts. You can use the poaching liquid in the recipe also.
Chicken pot pie is a nice, cozy dish to make this time of year. Let me know if you have a favorite chicken pot pie recipe!