No Time Chicken Pot Pie
photo by diner524
- Ready In:
- 1 tablespoon oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 small parsnips, diced
- 1 cup button mushroom, sliced
- 1⁄4 cup butter
- 1⁄4 cup flour
- 3 cups milk (I use 2%)
- 3 tablespoons chicken bouillon powder
- 1 tablespoon fresh ground pepper
- 2 teaspoons seasoning salt
- 1 -2 tablespoon mustard
- 2 teaspoons thyme
- 2 cups cooked chicken, diced
- 1 cup peas (I use canned)
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 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!
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This was the perfect recipe for me to use leftover roasted chicken from a recipe I made earlier last week. I made this in a scaled back version to serve 2, for my lunch, so I only bought the small can of crescent rolls. This is definitely a quick and filling dish. Thanks for sharing the recipe. Made for ZWT8.
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>