Tasty Chicken Pie Cassarole

Easy, tasty puff pastry crust chicken pie recipe I found on the internet.

• Ready In: 38 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• Filling

• 1  lb boneless chicken breast (cut into bite size pieces)
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup butter
• 1  garlic clove, minced
• 2  cups fresh mushrooms (sliced)

• Sauce

• 2  tablespoons  French onion soup mix or 1 (39 g) package  Lipton Onion Soup Mix
• 2  cups hot water
• 8  ounces cream cheese, softened
• 2  cups  frozen French-cut green beans (thawed)
• 1 1⁄4 cups sharp cheddar cheese (grated)

• Crust

• 1  Pillsbury Refrigerated Crescent Dinner Rolls
• 1  egg (beaten)

Directions

1. Preheat oven to 375°F.
2. Lightly grease 8"x11" casserole dish.
3. Make filling -.
4. Coat chicken with flour seasoned with salt and pepper.
5. Melt butter in large pan over med. high heat.
6. Add minced garlic and saute 2-3 min.; saute chicken in small batches until browned; set aside in bowl.
7. Add mushrooms, saute until tender.
8. Make sauce -.
9. In separate bowl stir french onion soup into hot water.
10. Add soup and cream cheese to pan with mushrooms.
11. Stir until cream cheese is completely dissolved.
12. Add chicken to pan with any juice; cook, stirring 5-6 minute or until sauce starts to thicken, remove from heat.
13. Put it all together -.
14. Spread thawed green beans in the bottom of greased casserole dish; spread 1/2 cup of cheddar cheese over beans; cover with chicken mixture; spread remaining 3/4 cup cheddar cheese over top.
15. Unroll 6 Pillsbury grand crescent rolls, place on top of chicken mixture over lapping slightly.
16. Use 2 remaining crescent rolls to make an edge crust or cut onto shapes and decorate the top.
17. Brush crust with beaten egg.
18. Bake 18 - 20 minute Crust should be golden brown, not burnt. Cool 10 minute and serve.