Wednesday, November 10, 2010

Chicken Pot Pie

The base for this recipe came from and we have make it for over a year. The original recipe calls for pie crust on top. Last time I made it, Cousin Amanda mentioned that her mom made chicken pot pie with biscuits on top. After thinking about it, I decided to try it with crescent rolls. It was amazing! It is a bit more work than the frozen veggie/canned soup/Bisquick version, but it is well worth the time!


1 cup potato, peeled and diced
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1/3 cup butter or margarine
1/2 cup flour
2 cups chicken broth
1 cup half-an-half (I just use milk)
1 tsp salt
1/4 tsp pepper (I use lots more, to taste)
2 cups cooked chicken, diced or shredded
1 can crescent rolls

Preheat oven to 400 degrees.
Saute onion, celery, carrots, and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well. Cook 1 minute, stirring constantly.
Add milk and broth, gradually stirring into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. stir in salt and pepper, add chicken and stir well.
Pour into 9x13 inch pan and top with crescents, rolled flat.
Bake for 20- 30 minutes until crescents are golden brown and filling is bubbly.

1 comment:

Donna Workman said...

We had some frozen pie dough in the freezer which I used for this recipe. We thought it was very very good and we will try it again. Next time I think I'll add some garlic