Ingredients and Weight:
- Chicken breasts (boneless, skinless): 2 lbs
- Butter: 1/2 cup (1 stick)
- Onion: 1 large (chopped)
- Carrots: 2 (peeled and chopped)
- Celery: 2 stalks (chopped)
- Flour: 1/4 cup
- Chicken broth: 4 cups
- Frozen peas: 1 cup
- Crescent roll dough: 1 package (1 can or tube)
- Milk: 1 tablespoon
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook chicken breasts in a large skillet over medium heat until browned on all sides. Remove from skillet and set aside.
- Add butter to the skillet and melt. Cook onion, carrots, and celery until softened.
- Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in chicken broth until smooth.
- Add chicken, peas, and any accumulated juices from the chicken to the sauce. Bring to a simmer and cook until thickened, about 5 minutes.
- Pour the chicken mixture into a 9x13-inch baking dish.
- Unroll the crescent roll dough and separate into triangles. Place the triangles over the chicken mixture, overlapping slightly.
- Brush the crescents with milk.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Nutritional Information:
- Calories: 465 per serving
- Fat: 20g
- Protein: 25g
- Carbohydrates: 45g
Dish Characteristics:
- Savory and comforting
- Creamy and flavorful filling
- Flaky and buttery crescent roll crust
User Comments:
- "This chicken pot pie is the perfect comfort food for a cold night."
- "The crescent roll crust adds a nice touch of flakiness."
- "The filling is so flavorful and the chicken is tender."
Special Precautions and Tips:
- If you don't have frozen peas, you can use fresh or canned peas instead.
- You can adjust the thickness of the filling by adding more or less flour.
- Let the chicken pot pie cool for a few minutes before serving to allow the filling to thicken further.
