Total Time
45mins
Prep 15 mins
Cook 30 mins

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...

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Move the veggie mix to one side and melt butter in the empty area. Whisk in flour then slowly whisk in milk.
  4. Add in pepper, seasoning salt, mustard, and thyme - bring to a simmer for a couple minutes, until it starts to thicken.
  5. Stir in the chicken and the peas.
  6. 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!
Most Helpful

Delicious! Baked it in the 9 x 13 dish, flattened out the crescent rolls really thin, and baked the crescent rolls I didn't need in the toaster oven. Turned out perfect, and the filling was just delicious. Will most definitely make this one again!

Violet_angel April 24, 2014

Very tasty, the only problem I had was the crust needed way more than 15 minutes to cook. It looked ok on top, but when we cut into it the underside was raw. We 'flipped' it and re-baked for another 15 minutes. Didn't look the greatest, but tasted good. Thanks Cadillacgirl!

Buzymomof3 September 02, 2012

I made this with the chicken I had left from cock-a-leekie soup -Cock a Leekie Soup. The flavorful chicken, added to this wonderful filling recipe resulted in the best chicken pie I have ever eaten. I used my own crust, since I had some ready. I will use your recipe often. Thanks for sharing.

Pesto lover August 24, 2012