Chicken Pot Pie with Crescent Roll Dippers
Sometimes you want a chicken pot pie without making an entire crust. This is a perfect shortcut to an amazing chicken pot pie. I used crescent roll sheets from Pillsbury to create the dippers. Just roll out the sheets, cut circles with a cookie cutter, prebake in the oven and arrange on top at serving time. This prevents them from getting soggy! This was a huge dinner hit at my house! I roasted my own chicken but you could certainly use a rotisserie to save time!
Chicken Pot Pie with Crescent Roll Dippers
Ingredients
- 4 chicken split breasts.
- olive oil salt and pepper
- 3 carrots peeled, sliced and steamed until just tender.
- ½ cup frozen corn
- ¼ frozen peas optional
- 1 small red onion chopped
- 4 T. butter
- ¼ c. flour
- 2 c. chicken broth
- 2 T. heavy cream
- 2 containers Pillsbury Crescent Roll Sheets
Instructions
- Line a jellyroll pan with nonstick foil and preheat oven to 425.
- Drizzle oil on chicken and season generously with salt/pepper.
- Roast until chicken reaches internal temp of 165.
- Let cool, then discard skin and shred chicken into bite sized pieces.
- In a large pot, heat 1 T. olive oil
- Saute onions, carrots, corn and peas (if using)
- Melt butter and sprinkle in the flour.
- Cook 1 minute.
- Add broth and cream.
- Stir to combine and simmer on low to thicken a bit and heat through.
- Meanwhile, roll out the crescent dough.
- Cut circle shapes with a cookie cutter and bake according to package directions.
- Lay across pot pie filling right before serving!
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