Grands Chicken Pot Pie Recipe
Description
Grands Chicken Pot Pie is a delicious and easy-to-make recipe that will make your family and friends happy. This rich and creamy dish is made with a creamy white sauce, tender chicken, and vegetables. The topping is a flaky puff pastry crust that adds an extra layer of flavor and texture. Serve this filling and comforting dish with a side salad and dinner is ready!
Prep Time
This recipe takes about 15 minutes of prep time. You will need to chop and prepare the vegetables, cook the chicken, and mix the sauce. You will also need to pre-bake the pie crust in order to make sure it is crispy.
Cook Time
The total cook time for this recipe is 40 minutes. This includes the time it takes to pre-bake the crust, as well as the time it takes for the filling to cook and the topping to brown.
Ingredients
-3 Cups Cooked Chicken, cubed
-1/2 Cup Chopped Onion
-1/2 Cup Chopped Celery
-1/2 Cup Chopped Carrots
-1/2 Cup Frozen Peas
-3 Cups Milk
-3 Tablespoons Flour
-2 Tablespoons Butter
-1/2 teaspoon Salt
-1/4 teaspoon Pepper
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-1/4 teaspoon Dried Thyme
-2 Grands Crescent Rolls
-1 Egg
Instructions
1. Preheat oven to 375 degrees F.
2. Grease a 9-inch pie plate with non-stick spray and set aside.
3. In a large skillet, melt butter over medium-high heat. Add onion, celery, and carrots, and cook until vegetables are tender, about 5 minutes. Add peas and cooked chicken and cook for an additional 3 minutes.
4. In a medium saucepan, heat milk until just simmering. In a small bowl, whisk together flour, salt, pepper, garlic powder, onion powder, and thyme. Slowly add dry mixture to milk, whisking constantly. Cook sauce until thickened, about 5 minutes.
5. Pour sauce over chicken and vegetables in skillet and stir to combine. Pour mixture into prepared pie plate.
6. Separate the crescent rolls and place the triangles on top of the filling. Whisk together egg and 1 tablespoon of water and brush egg wash on top of the crescent rolls.
7. Bake in preheated oven for 25 minutes or until the crescent rolls are golden brown and the filling is bubbling.
8. Let cool for 10 minutes before serving.
Equipment
-Large skillet
-Medium saucepan
-9-inch pie plate
-Whisk
-Spatula
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to 3 days. When ready to bake, preheat oven to 375 degrees F and bake for 25 minutes or until the crescent rolls are golden brown and the filling is bubbling.
Nutrition: Per Serving
Calories: 413
Fat: 16g
Carbohydrate: 37g
Sugar: 5g
Protein: 26g
Fiber: 2g
Recipe Tips
-You can use rotisserie chicken or a store-bought cooked chicken in this recipe. If using raw chicken, cook it first before adding it to the filling.
-You can add more vegetables to this recipe if you like. Try adding mushrooms, bell peppers, or corn.
-You can use store-bought puff pastry instead of crescent rolls if you prefer.
-If you don’t have all the spices listed, you can use an Italian seasoning blend instead.
-This recipe can be made in a 9x13-inch baking dish. You may need to bake it for an extra 10 minutes or until the topping is golden brown.
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