Chicken Pot Pie with Crescent Roll Dippers

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

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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!