Chicken Pot Pie with Crescent Roll Crust
Serves: 12 servings
For the chicken
  • 2 pounds skinless, boneless chicken breasts
  • 1 small onion, peeled and halved
  • 1 carrot, peeled and halved
  • 1 stalk celery
  • 1 teaspoon salt
For the filling
  • ¼ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 2 cups chicken stock (reserved from chicken poaching liquid)
  • 2 cups milk
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper
  • ¼ cup freshly grated parmesan
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • 2 stocks celery, chopped
  • 2 carrots, sliced
  • 1 medium onion, chopped
  • 1 cup frozen peas
  • 1 package crescent roll dough
Prepare the chicken
  1. Place the chicken in a large saute pan and surround with veggies. Sprinkle with salt, and add enough water to pan to cover chicken entirely. Bring to a boil over medium-high heat, and reduce heat to medium-low. Simmer until chicken is cooked through, about 20 minutes. Remove chicken from cooking liquid, reserving 2 cups of the cooking stock for the filling. Allow the chicken to cool before chopping into bite-sized pieces. Set chicken aside.
Prepare the filling
  1. In a medium sauce pan, melt the butter over medium heat. Whisk in the flour and cook until bubbly. Slowly whisk in the reserved chicken stock, stirring vigorously until smooth. Stir in the milk, thyme, sage, salt and pepper. Bring sauce to a boil; reduce heat and simmer until thickened and bubbly, about 10 minutes. Stir in the parmesan and sour cream. Set sauce aside.
  2. Heat the olive oil over medium heat. Add the chopped celery, carrots and onion, and saute until onion is translucent and veggies are softened, about 5 minutes. Remove from heat. Stir in the chopped chicken and frozen peas. Pour the prepared sauce over the chicken mixture, stirring well to combine. Pour mixture into a greased 9x13" baking dish.
  3. Unroll the crescent roll dough, pinching the seams together to seal. Use a knife to cut the dough into 1" strips. Arrange the dough strips in a lattice pattern on top of the filling. Bake at 375 for 25-30 minutes, until filling is bubbly and crust is golden.
Recipe by Positively Splendid {Crafts, Sewing, Recipes and Home Decor} at