November 12, 2020
One of my favorite comfort food dinners is good old fashioned Chicken Pot Pie! When I roast a chicken, I always make this with our leftover chicken and homemade chicken stock. It is such a great way to stretch out your roasted chicken, use the dark meat and make another inexpensive meal from it. You probably already have these simple ingredients on hand. You won't believe how fast and easy it is to make this delicious Chicken Pot Pie!
Thanksgiving is right around the corner! This recipe is perfect for turkey leftovers too!
Easy Chicken Pot Pie
Ingredients:
6 tbsp butter
2 cups of chicken, diced
2 stalks of celery, diced
1/2 onion, diced
16 oz. bag of frozen mixed vegetables
1/4 cup flour
2 cups of chicken stock
1/2 tsp ground sage
1/4 tsp dried thyme
Kosher salt and pepper to taste
1 roll of refrigerated crescent rolls
Melt 4 tbsp of butter in a large skillet.
Add the diced celery and onions and cook them until they soften and turn translucent. Stirring frequently.
Add the other 2 tbsp of butter and the frozen vegetables to the skillet and stir. I like to use the mixed vegetables that have corn, carrots, peas and green beans in them.
Add the ground sage, thyme and salt and pepper and stir.
When the vegetables start to soften, sprinkle the flour over top.
Constantly stir the flour and the vegetables for about one minute.
Slowly pour the chicken stock over the flour covered vegetables.
Keep stirring and cook for 3 to 5 minutes, until it thickens into a nice creamy sauce.
Add the chicken and stir until it is mixed in.
Spray a pie dish with cooking spray and pour the chicken and vegetable mixture into the dish.
Pop open your tube of crescent rolls and lay the triangle pieces of dough over top.
Bake at 375 degrees for 18 minutes, until the top crust is puffy and nice and golden.
If you do not have any leftover chicken, a store bought rotisserie chicken also works great for this recipe!
Yum! Just look at this! Total comfort food in a bowl! Delicious!
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