NO TIME CHICKEN POT PIE
I made this one day when I brought home another rotisserie chicken and just needed to do something different with it. I've also just put the crescent rolls in the oven as per the package directions and eaten the filling separate! All the veggie amounts are approximate - I sometimes increase some or even omit one or 2 if I don't have them on hand...
Provided by Cadillacgirl
Categories Winter
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Heat a large saucepan, add oil and saute the onion until translucent. Then add the carrots, celery, parsnips, and mushrooms, cooking until veggies are softened and mushrooms have cooked down.
- Move the veggie mix to one side and melt butter in the empty area. Whisk in flour then slowly whisk in milk.
- Add in pepper, seasoning salt, mustard, and thyme - bring to a simmer for a couple minutes, until it starts to thicken.
- Stir in the chicken and the peas.
- Spray 9 x 13 pan with cooking spray. Fill with chicken mixture. Open package of crescent rolls and arrange on top. Bake about 15 minutes until crescent rolls are puffed up and golden brown, then serve!
Nutrition Facts : Calories 327.9, Fat 15.5, SaturatedFat 7.2, Cholesterol 68.8, Sodium 831.1, Carbohydrate 30, Fiber 3.5, Sugar 4.7, Protein 17.2
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#weeknight #60-minutes-or-less #time-to-make #course #preparation #occasion #main-dish #fall #winter #seasonal #comfort-food #taste-mood
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spideysnipes
[email protected]This chicken pot pie looks so good! I'm going to pin it to my Pinterest board.
Sanaullah baloch
[email protected]I'm allergic to mushrooms. Can I leave them out of the recipe?
louis caprio
[email protected]I'm going to make this chicken pot pie for my next dinner party.
Dani Bhai 2412
[email protected]This recipe reminds me of my childhood. My mom used to make chicken pot pie all the time.
Levi Hendrickson
[email protected]I'm not sure about the canned chicken. I think I'll use fresh chicken instead.
GAG GAKPO
[email protected]I've never made chicken pot pie before, but this recipe seems easy enough to follow.
Giftoflove Khan007
[email protected]This recipe looks delicious! I can't wait to try it.
Shakib Mahmud
[email protected]The recipe was missing some key ingredients, such as salt and pepper.
MAfnanijaz Ali
[email protected]I followed the recipe exactly, but my chicken pot pie turned out dry and overcooked.
Rich Martin
[email protected]This chicken pot pie was a disappointment. The crust was soggy and the filling was bland.
Nouman Sheikh
[email protected]The flavor of this chicken pot pie was spot-on. I'll definitely be making it again.
Prince Charles
[email protected]Definitely a keeper! This chicken pot pie will be a regular in my dinner rotation.
Avi Ori
[email protected]I'm not a big fan of chicken pot pie, but this recipe changed my mind. The creamy filling and flaky crust were amazing.
Nathan Gaudreault
[email protected]This recipe was a lifesaver on a busy weeknight. It was quick and easy to make, and my kids loved it.
Cherry Simon
[email protected]The recipe was easy to follow and the pie turned out great! I made a few minor tweaks to the recipe, such as adding a bit more garlic and thyme, and it was delicious.
Derrick Young
[email protected]I've tried many chicken pot pie recipes, and this one is definitely the easiest and quickest. The convenience of using refrigerated pie crust and canned chicken made it a breeze to prepare.
Brandon Fry
[email protected]This chicken pot pie was a hit with my family! The crust was flaky and golden brown, and the filling was creamy and flavorful with good balance between chicken and vegetables.