Ingredients and Weight:
- 1 whole chicken (about 3 pounds), roasted and shredded
- 2 cups frozen peas and carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter
- 1 (14.1-ounce) can of crescent roll dough
- 1 egg, beaten
Preparation Time:
30 minutes
Cooking Time:
30-40 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large skillet, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
- Add flour, thyme, salt, and pepper and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in peas, carrots, and shredded chicken.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Unroll the crescent roll dough and separate into 8 rectangles.
- Place the rectangles over the chicken mixture, pressing around the edges to seal.
- Brush with the beaten egg.
- Bake in the preheated oven for 30-40 minutes, or until golden brown.
Nutritional Information:
- Per serving (1/8 of the pie):
- Calories: 350
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 15 grams
Dish Characteristics:
- Rich and creamy filling
- Flaky, buttery crust
- Savory and comforting
- Perfect for a family meal or special occasion
User Comments:
- "This pie is absolutely delicious! The filling is so flavorful, and the crust is perfect."
- "I love that it's so easy to make. I can have it on the table in under an hour."
- "The perfect comfort food for a cold winter's day."
Special Precautions and Tips:
- Use a rotisserie chicken for an even easier meal.
- If you don't have any crescent roll dough, you can use puff pastry or pie dough.
- Serve with a side of salad or vegetables for a complete meal.
