Chicken Pot Pie

  • 3 cups cooked shredded chicken (I use this cooking method)
  • 2 cups chicken broth
  • 1 can crescent roll dough
  • 1/2 stick butter
  • 1 cup broccoli florets, diced fine (fresh or thawed from frozen)
  • 1/2 cup onion, diced fine
  • 1/2 cup diced or shredded carrot
  • 1/4 cup celery, diced fine (optional)
  • 1/4 cup flour
  • splash of half and half or milk
  • 1 egg
  • 2 tbsp minced parsley (optional)
  • 1 tsp minced garlic
  • 1/2 tsp thyme
  • pinch of turmeric
  • salt and black pepper to taste

Melt butter in medium skillet (cast iron if you have it) on medium high heat. Add onion, carrot, celery, garlic, and salt and pepper, stirring until onions begin to soften and become translucent. Add chicken and broccoli, then sprinkle flour over the top, stirring very well until incorporated. Pour in broth, stir, and allow to bubble and thicken (may need to reduce heat slightly). When done, stir in parsley, thyme, and turmeric, then half and half or milk to desired consistency, and turn off heat.

Transfer filling to your choice of dish(es) — ramekins, casserole dish, or even leave in the skillet if using cast iron. Unroll crescent dough, pat seams to seal, and cut to fit the top of each chosen dish (overlapping of sides is fine). Cut several small vents in crust. Beat egg with 2 tbsp water and brush over crust. Place dish(es) on rimmed baking sheet and bake 25 to 30 minutes at 375 degrees (350 for dark pan).

IMG_20170902_182311

Chicken pot pie is a classic comfort food; but as a Confirmed Green Pea Hater, it has been difficult making friends with this particular dish. A local restaurant served a pot pie that was so good, even I craved it regularly (picking around the nasty green orbs, of course). When the restaurant closed, I was forced to create my own recipe — substituting broccoli for the peas. It will never measure up to the artisan crusted version served at Serendipity Delights Cafe, but it’s tasty and easy (two of my favorite things!)

 

 

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