Chicken Pot Pie

Ingredients

2 honey butter crescent rolls

Half an onion

Minced garlic

Frozen bag of peas and carrots

2 stocks of celery

Butter (4tbsp)

Flour (8tbsp / 1/2c)

Heavy whipping cream (small container)

Chicken Broth (1/2 a container)

Rotisserie Chicken

Salt and pepper and garlic powder

Directions

Grease the pan and line the bottom with a tube of crescent rolls (we used the honey butter ones, they’re my favorite), they don’t have to go up the sides or anything but if they do that’s fine too.

Bake at 375 that until the crescent rolls are almost cooked but not fully. When done put that to the side.

Then sauté 1/2 an onion, a spoon full of minced garlic, a frozen bag of peas and carrots, and 2 stocks of chopped celery. After it’s all cooked, put that to the side.

Sauté 4tbsp of butter and 8tbsp (aka half cup, or more/less) of flour on medium/medium-low heat. Sprinkling the flour in until it’s a good consistency and not clumpy, then add in a small container of heavy whipping cream and add chicken broth to make it as thick as you want. Add the broth slowly so it doesn’t get watery and you can control the consistency as you go. Altogether it was about a 1/2 a container of chicken broth for us.

Once it’s at a good consistency (gravy like) add in a whole shredded rotisserie chicken and all the veggies you sautéed earlier until it’s all nice and warm and then season to taste with salt/pepper/garlic powder.

Then dump that into the pan with the crescent roll bottom and throw another roll of of crescent rolls on top and bake at 375 until the crescent rolls on-top are cooked and golden brown, ours took about 25 minutes but just keep an eye on it.