Recipe: (mostly) Homemade Chicken Pot Pie

 

I just LOVE a good chicken pot pie, don’t you? It’s really a perfect meal for a cold fall evening. Working full time means I don’t always have the time needed to make a completely-homemade meal for my hubby and myself, but I like it to taste that way! Last night on a whim, I decided this is what I wanted to have for dinner. I had only about 30-40 min to prepare it, so I had to cut some corners…. Instead of homemade pie crust I opted for Pillsbury crescent rolls. It wasn't the same flaky goodness of the usual crust but it was delightful all the same.

Ingredients:

Makes 2 pot pies.

1 cup cooked chicken, shredded or cut into cubes

1 can refrigerated crescent rolls

1 cup heavy cream

1 chicken bouillon cube or 1 tsp bouillon granules

1/2 of a small onion, chopped

1 potato, chopped into bite-sized pieces

1 carrot, chopped into bite-sized pieces

1/2 cup of sweet corn kernels

1/2 cup of sweet peas

1 tbsp butter

1 tbsp flour

Pinch or two of celery salt

Pepper, to taste

Preheat oven to 350°. Fill a small pot with water and set to medium on the stovetop. Place potatoes and carrots in the water and allow to come to a boil.

In the meantime, melt the butter in a saucepan over medium heat. Add the onion and cook until soft.
Add the flour to the onions and butter; mix until thick and pasty.

Pour in the heavy cream. Stir until thickened and beginning to bubble, reduce heat to low. Add bouillon and stir until dissolved.
Add all veggies, chicken, celery salt, and pepper to the saucepan and stir together.
Set two oven-safe bowls on a cookie sheet.

Unroll and separate crescent rolls along perforated lines. Place the large end of four of the crescent roll triangles in one bowl and press them in to cover the bottom. Keep the smaller ends draped over the outside edges of the bowl.
Scoop a big spoonful (I used a large ladle) of the filling mixture into the bowl. Now take the small edges of the crescent rolls and fold inward on top of each other to cover the mixture. Repeat with the second bowl.
Bake in the preheated oven for approx. 25 minutes or until the top is golden.