Chicken Pot Pie
This recipe is one of my absolute favorite dinner “go to’s” for fall & winter time! It’s delicious, but also really beautiful on a platter. I like to make it for just my family, or double the recipe and make two if we have several people visiting. Warning- you won’t have any leftovers!
I like to serve a salad as a side dish with this meal, just because it’s already heavy, I want to balance it out a bit.
There are many versions of Chicken Pot Pie! Sometimes I like to portion the recipe out in little individual ramekins if I’m having my girlfriends over or something. But I love this version because it just looks so fancy and inviting!
Okay here’s what you’ll need to grab on your next grocery run:
1 can of of Pillsbury Doughboy crescent rolls
Butter (I love salted butter)
Yellow Onion
Small potato
Carrots
Frozen Peas
Flour
Whole Milk
Heavy Whipping Cream
“Better Than Bouillon” Chicken Base
Thyme (get the fresh thyme in the produce section if able, it’s just better!)
Salt & Pepper
About 2 cups of cooked chicken (white or dark, whatever your preference! I prefer dark because it doesn’t dry as easily as white meat)
If you like being really extra like me, get some of these festive cookie cutters! I’ll show you how to make it really cute :) You can totally skip this and it will still be beautiful!
For the inside:
Preheat oven to 375°
Add half a stick (4 tbsp) of butter to a large skillet. Once mostly melted, add about 1/2 cup of chopped yellow onion, chopped potato and 1 cup of chopped carrots to the skillet. Stir until onions are clear and carrots are soft.
Slowly add 2 tbsp of flour, 2 cups of whole milk, 1/2 cup of heavy whipping cream and 1 tsp of chicken base.
Stir and boil until thick. (You might need to add a teeeeeny bit of flour to thicken it a little more if it appears too thin.)
Add thyme, salt & pepper to taste.
Add about a cup and a half of frozen peas and the 2 cups of cooked chicken. ( I cook the chicken prior, in another pan, with a little butter and olive oil. I make little cubes before I cook it.)
For the crust:
This is difficult to explain in writing, so I will try my best! Here are some pictures to follow along!
1
Open the can of crescents and lay it out in one piece on a greased pan.
2
I like to stretch the whole piece out so there’s enough to wrap around the top. (it’s a lot like swaddling a newborn haha!)
3
Make little cuts down both sides of the crescent piece, you’ll use these slices to braid it over the top!
4
(optional) If you’re adding the festive cookie cut outs on top, cut out several small pieces from the center and set aside.
5
Pile the filling all along the center.
6
One by one, fold the slices of crescent over the top of the pie, alternating each side.
7
Once it looks similar to a big loaf of bread, take the festive cookie cuts and place them on top (optional.. I skipped this step in my photos!)
8
Cook for 20-25 minutes.
9
Top with fresh thyme and serve!
Let me know if you try this recipe out! Take a picture and tag me on IG @secretsnsuch
I’d love to hear your favorite cozy dish in the comments below! Also, let me know any suggestions on recipes you’d like to see in the future.