Chicken Pot Pie Crepes

READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • cook carrots in 1 c chicken stock.
  • until almost tender.
  • meanwhile.
  • melt 2T butter and.
  • saute asparagus first add onions and mushrooms and carrots.
  • stir in peas.
  • take out melt 3 T butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make a thick gravy add stock gradually add rest of stock and cook down on low 20 minutes.
  • season gravy to your taste.
  • you should have 3 cups of sauce add chicken to veggies.
  • pour half sauce over and mix.
  • mince the herbs fold into chicken mixture.
  • add zest and lemon juice pepper.
  • preheat oven to 350.
  • grease 9x13 baking dish put in 1 cup sauce over bottom.
  • spoon 1/2 c chicken mixture into each crepe roll into fat rolls.
  • arrange them seam side down in baking dish setting close together.
  • pour rest of sauce over top.
  • sprinkle with cheese put half in freezer now with tinfoil on top.
  • bake until sauce is bubbling and cheese is golden brown.
  • serve 2 crepes each. if freezing half cover with foil and bake frozen for 45 minutes at 375 remove foil bake 10 minutes more until sauce bubbly and browned.
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