No Time Chicken Pot Pie

"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..."
 
Download
photo by diner524 photo by diner524
photo by diner524
Ready In:
45mins
Ingredients:
17
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • 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!

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Violet_angel
    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!
     
  2. Buzymomof3
    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!
     
  3. Pesto lover
    I made this with the chicken I had left from cock-a-leekie soup -recipe #423390. 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.
     
  4. diner524
    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.
     
  5. CookingONTheSide
    So good! I made exactly as stated. It really hit the spot on a not-so-warm summer day. True comfort food. I liked the crescent rolls! Thanks for sharing. Made for ZWT8.
     
Advertisement

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.&nbsp;<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>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes