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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!