Crescent Topped Chicken Pot Pies
Chicken and vegetables in a creamy sauce, topped with crescent roll dough and baked until golden and bubbly.
Servings: 6 -8 servings
Calories: 358kcal
Ingredients
- 3 tablespoons butter
- 1-2 cloves garlic minced
- 1/2 cup diced onion
- 3 tablespoons flour
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 2-3 cups cooked shredded chicken
- 1 12 oz. bag frozen mixed vegetables
- 2 8 oz. cans Pillsbury crescent dough sheets
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic salt
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees. In a large skillet, heat butter over medium heat. Add garlic and onion and cook until soft, about 3 minutes. Stir in flour and cook a few minutes more.
- Slowly whisk in chicken broth until smooth. Whisk in milk, salt, pepper, thyme and sage. Bring to a simmer, stirring constantly, until mixture is thickened.
- Stir in chicken and frozen vegetables. Divide the mixture among 6-8 lightly greased individual baking dishes or ramekins.
- Unroll the crescent dough and cut each sheet into 12 strips. Arrange 3-4 strips, in a pinwheel fashion, on top of each pot pie. You may not use all the dough. I just bake the extras on a small baking sheet and serve them on the side.
- Sprinkle the pot pies with Parmesan cheese and garlic salt. Bake for about 15 minutes, or until filling is bubbly and crust is golden. Sprinkle with fresh parsley before serving if desired.
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 18g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 109mg | Sodium: 761mg | Fiber: 2g | Sugar: 4g