HOW TO MAKE HOMEMADE-CHICKEN-POT PIE
The crust for this quick and tasty Chicken Pot Pie is prepared from crescent rolls that have been brushed with butter. The homemade stuffing is ideal for using up leftover chicken or turkey. This is the ultimate in-home cooking! Crescent rolls have a special place in my heart. My weakness is those small pillows of flaky, buttery bliss, and I can’t seem to stop myself from devouring them. What can I say, I’m a carbohydrate addict.
Chicken pot pie is really comforting food at its best, combining a flaky, buttery crust with chopped chicken, onions, carrots, and peas in a creamy sauce for an irresistible combination of flavors and textures. While it’s a meal that can readily be found pre-made in practically any grocery store freezer section, we feel that taking the time to make it from scratch is well worth it.
Are you ready to plunge into this iconic American classic? The following is a complete list of all of the ingredients required:
Refrigerated crescent rolls, I used 2 cans.Of 8 ounces.
Cooked chicken breast, I used 1 pound, cut into cubes.
Cooked rotisserie chicken, I used 1 pound, chopped.
2 large spoons.Of soft butter.
Frozen mixed vegetables, you’ll need 1 Pkg.Of 16-ounces.
Canned sliced potatoes; I used a 15-ounces can.
Canned condensed cream of chicken soup; you’ll need a 10-ounces can.
Canned condensed cream of mushroom soup; one small can.
½ Cup.Of whole milk.
Ground black pepper and salt to your liking.
To begin, the oven should be preheated at 350 degrees Fahrenheit (=175 degrees C). A 9×13-inch baking dish should be lined with one can of crescent roll dough, pinning the seams together, and then baked as directed. Set the second can of dough aside for later use.
In a medium-sized saucepan, melt the butter over medium heat. Combine the chicken, frozen veggies, and cut potatoes in a large mixing bowl. Cook, stirring regularly, for 5 to 7 minutes, or until veggies are thawed and the mixture is well cooked through.
In the meanwhile, cook both cans of condensed soup in a separate skillet over medium-low heat until they are warm. Cook, stirring regularly until the milk is totally absorbed and the mixture is well cooked, it takes approximately 3 minutes.
Combine the soup mixture with the chicken mixture and place it into a baking dish to bake for 30 minutes. Do not squeeze the seams of the second can of crescent roll dough as you are assembling the sandwich.
Now, you need to cover the crescent rolls with a thin layer of aluminum foil to prevent them from browning too soon. And bake your pie for 40 to 50 minutes, or until the rolls are cooked through and golden brown.