Chicken Pot Pie with Crescent Roll Crust

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

3 Tablespoons butter

1 medium onion, (chopped)

2 stalks celery, (chopped)

2 medium carrots, (chopped)

1/2 cup frozen peas

4 garlic cloves, (minced)

2 cups cooked and shredded chicken or turkey

1/4 cup all purpose flour

1 1/2 cups chicken broth

1/2 teaspoon dried thyme

2 teaspoons dried parsley

1 teaspoon seasoned salt

1/2 teaspoon poultry seasoning

1/2 teaspoon garlic powder

pepper, (to taste)

3/4 cup heavy cream or half and half

1 (8 oz) tube of crescent rolls

Directions

Preheat the oven to 375°F. Spray a large baking pan (either a deep dish pie plate or an 11x7 inch pan) with cooking spray and set aside.

Melt the butter in a large skillet over medium high heat. Add the onion, celery, carrots, and peas, and cook until the vegetables are tender, about 5-7 minutes. Add in the garlic and cook for 1 minute more until nice and fragrant. Add the chicken and stir everything well.

Sprinkle the flour over the top of the chicken and vegetables and stir until everything is evenly coated. Cook for 2 more minutes, then add the chicken broth to the pan. Stir constantly for 2-3 more minutes until the mixture starts to thicken. Season with the thyme, parsley, seasoned salt, poultry seasoning, garlic powder, and some pepper to taste. Stir in the heavy cream and cook for 2-3 more minutes until nice and thick. Pour into the prepared baking pan.

Spread the crescent rolls over the top of the filling. Place in the oven and bake for 12-15 minutes until crescent roll dough is golden brown on top and cooked through. Let it cool slightly before serving. Enjoy!

Nutrition

• Calories: 416 kcal
• Total Fat: 28 g
• Saturated Fat: 15 g
• Cholesterol: 91 mg
• Sodium: 1019 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 16 g