CRESCENT ROLL TOPPED CHICKEN POT PIE
2 boneless, skinless chicken breasts, cut into small cubes (or 2 cups leftover diced chicken)
1 1/2 cups frozen mixed vegetables, thawed
1 TBS oil
2 TBS butter
3 TBS all-purpose flour
1 cup chicken broth
1/2 cup whole milk
1 tube crescent rolls
Preheat oven to 375 degrees. You will need an oven-proof skillet (cast iron is perfect for this!)
Season the chicken with salt and pepper. Then, saute the chicken in 1 TBS oil over medium-high heat until cooked through. (If you use leftover chicken, just warm it up in oil in the skillet). Add the thawed vegetables (an easy way to thaw them is to put them in a colander and run warm water over them. Drain well!) to the skillet. Add butter and stir to melt. Sprinkle in the flour and stir. Let cook for a few minutes, stirring. Then add the chicken broth and milk. Stir well and bring to a boil. Then reduce heat and let simmer until thickened. It just takes a few minutes. Season to taste with salt and pepper.
Turn off the heat. Open the tube of crescent rolls and separate into triangles. Lay the triangles on top of the chicken mixture with the points in the center. Like this:
Continue placing the triangles until you form a crust, completely covering the filling.
Bake at 375 degrees for 15 minutes or until the crust is golden brown. Let it sit for 5-10 minutes before cutting. It needs to cool a bit to firm up.
The triangles make nice guidelines for cutting, built in portioning! This pot pie has a flaky, buttery crust and a creamy, delicious filling. It's a great way to get some veggies into those picky eaters. Plus, it's so easy you can make it any night of the week! You definetely want to give this one a try.