Unveiling the secret: how to make restaurant-style chicken pot pie with crescent rolls at home

Indulge in the warm, comforting flavors of homemade chicken pot pie with a delectable twist: crescent rolls! This dish combines the classic flavors of a savory filling with the flaky, buttery goodness of crescent roll dough. Follow our step-by-step guide and elevate your comfort food game to new heights.

Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup frozen peas
• 1/2 cup frozen corn
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For the Crescent Roll Topping:

• 1 can (8 ounces) crescent roll dough
• 1/4 cup melted butter

Instructions

Step 1: Prepare the Chicken

• In a large skillet, brown the chicken breasts over medium heat. Remove from heat and shred.

Step 2: Sauté the Vegetables

• In the same skillet, add the onion, carrots, and celery. Cook until softened.

Step 3: Make the Roux

• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Step 4: Add the Liquids

• Gradually whisk in the chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

Step 5: Combine the Ingredients

• Add the shredded chicken, peas, corn, thyme, pepper, and salt to the sauce. Stir to combine.

Step 6: Prepare the Crescent Roll Topping

• Unroll the crescent roll dough and separate into triangles. Brush with melted butter.

Step 7: Assemble the Pot Pie

• Pour the filling into a 9-inch pie plate. Arrange the crescent roll triangles over the filling, overlapping them slightly.

Step 8: Bake

• Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 25-30 minutes, or until golden brown and bubbly.

Tips

• For a richer flavor, use rotisserie chicken instead of plain chicken breasts.
• Add a splash of white wine or dry sherry to the sauce for an extra depth of flavor.
• If you don’t have crescent roll dough, you can use puff pastry or pie crust instead.
• Serve the pot pie with a side of mashed potatoes or a green salad for a complete meal.

Variations

• Add chopped mushrooms or bell peppers to the filling for extra vegetables.
• Use a different type of cheese, such as cheddar or mozzarella, in the filling.
• Top the pot pie with a sprinkle of breadcrumbs for a crispy texture.

How to Make Ahead

• Prepare the filling up to 2 days ahead of time and refrigerate. When ready to bake, assemble the pot pie and bake as directed.
• Fully cooked pot pies can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

Frequently Asked Questions

Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Thaw them completely before browning.

Q: Can I use a different type of vegetable in the filling?
A: Yes, you can use any type of vegetable you like, such as potatoes, green beans, or broccoli.

Q: How do I store leftover chicken pot pie?
A: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.