20 years ago when my daughter was born, a moms’ group I belonged to organized a few meal deliveries for my family. One of those meals was this version of chicken pot pie, and I eventually got the recipe from the mom who brought that meal to us.
I figured out a way to make this recipe as healthy as it can be, considering it’s topped with crescent-roll dough and contains canned French-fried onions–I did eliminate the canned cream-of-chicken soup! We thought it tasted better this way too.
Makes 4 servings
4 TBL butter
4 TBL flour
3 cups chicken broth
1/2 cup milk
1/4 tsp each: thyme, rosemary, ground black pepper
2 cups cooked chicken
1/2 cup Cheddar cheese
1/2 cup canned French-fried onions
2 cups frozen mixed vegetables (no need to thaw)
Dough for 4 crescent rolls (from the can)
Prepare a 9×13 casserole dish by brushing with a little bit of oil. Preheat oven to 375.
Melt butter in a skillet or saucepan. Stir in flour until smooth. Pour in chicken broth and heat, stirring occasionally, until mixture begins to thicken. Stir in milk and spices until gravy is thick and smooth. Remove from heat and allow to sit a few minutes.
Meanwhile, chop or shred the cooked chicken. Add chicken and vegetables to gravy. Stir in cheese and French-fried onions. Pour mixture into prepared casserole dish. Cover and bake 15 minutes. Remove from oven.
Slice crescent-roll dough into strips and arrange on top of casserole in a criss-cross pattern. Return to oven and bake 15 minutes more or until rolls are golden brown.
Don’t forget to have extra crescent rolls on hand to go along with the pot pie!