Incredible Chicken Pot Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is the best pot pie I've ever had! The filling is similar to a chicken flavored white sauce topped with a crescent topping. For best results use KNORR Chicken Bouillon - there is something about the seasonings they use that make it extra special. I also love the fact that it's pretty easy to make. Ingredients:
1/2 cup mayonnaise |
2 tablespoons flour |
1 teaspoon knorr chicken bouillon |
1/8 teaspoon pepper |
3/4 cup milk |
3 boneless skinless chicken breasts |
10 ounces country style frozen vegetables, defrosted |
1 (8 count) package refrigerated crescent dinner rolls |
Directions:
1. Cut Chicken into 1/2 inch pieces and cook quickly in a pan coated with cooking spray.
2. Preheat oven to 375 degrees.
3. Stir together the mayonnaise, flour, bouillon and pepper in a 2 quart saucepan; gradually add the milk. Cook, stirring constantly, over low heat until thickened.
4. Add cooked chicken or turkey and the frozen vegetables; heat thoroughly on low heat, stirring occasionally.
5. Spoon into 8 inch baking dish.
6. Unroll dough into rectangles. Press perforations together to seal. Place the rectangles together, side by side; press edges together to form seam. Cover the casserole with dough. May use leftover dough to create a cut-out decoration.
7. Bake 15-20 minutes or until browned.
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