Description
A comforting chicken pot pie filled with tender chicken, sautéed vegetables, and a flaky crescent roll crust. Perfect for gathering family and friends around the table.
Ingredients
- 1/4 cup salted butter
- 1 cup finely chopped onion (optional)
- 1 cup diced carrots
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups shredded rotisserie chicken
- 1 cup frozen peas
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tubes refrigerated crescent rolls
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with vegetable oil.
- Melt the butter in a large pot over medium-low heat. Sauté the onion for 3-4 minutes until soft, then add the diced carrots and cook for an additional 4 minutes.
- Sprinkle the flour over the sautéed vegetables, stirring continuously for 1 minute.
- Gradually whisk in the chicken broth, bring to a gentle boil, and thicken.
- Add the condensed cream of chicken soup, simmer for 5 minutes, then stir in the shredded chicken and frozen peas. Season with salt and pepper.
- Unroll one tube of crescent rolls and press the perforations together to form a sheet, covering the filling in the baking dish. Repeat with the second tube for a top layer.
- Tuck the edges of the dough for a neat finish and bake until golden brown.
- Let cool for a few minutes before serving.
Notes
Feel free to add potatoes or other vegetables for added texture. Store leftovers in an airtight container in the fridge.
