I know I’ve been talking about making this for almost a month now, but I finally just got around to it. What can I say, it’s been a busy month! This was my first attempt at pot pie, so while it turned out well, I think I would go for more veggies next time. Smaller quantities of each with more variety.
Chicken Pot Pie
2 cans refrigerated large crescent rolls (though I only used about a can and a half)
2 frozen chicken breasts, thawed and cut up
1-2 tbsp olive oil
1/2 large onion, chopped
3/4 cup baby carrots, chopped
3/4 cup frozen peas
1/2 cup sour cream
1 jar chicken gravy
2 tbsp cornstarch
1 tbsp garlic and herb Mrs. Dash (I love this stuff)
salt and pepper
1 egg, beaten
Heat oven to 375. Grease 9 in pie plate. Take about 2/3 of the first can of crescents and pinch seams together. Spread in pie pan. This won’t fit perfectly, just kind of smoosh it in there til it’s pretty close to covering the bottom and sides. Cut off any extra dough. Place in the oven for about 10-15 min, until it’s golden brown. Remove and set aside.
While bottom crust is baking: In a large skillet heat the olive oil. Add the chicken and cook until the outsides are white. Add the onion and carrots and cook for about 5 more minutes. Remove from heat and stir in the peas.
Mix sour cream, gravy, cornstarch and seasoning in a bowl with a fork or whisk until well blended. Stir this mixture into the chicken/vegetable mix. Spoon this mix into the baked bottom crust.
Take the remaining dough from the first can and about 1/2 of the second can of crescents. Pinch seams together and place over the top of the pie. Again, it’s not going to be a perfect fit. Just cut off extra dough on the sides. Bake for about 20 min. Brush with beaten egg, and cover edges of pie with strips of foil if they are getting over dark. Bake for about 15 min more, until crust is golden brown.