Wednesday, February 1, 2017

Chicken Pot Pie Ring

This recipe came from reading a completely different recipe and then starting to change it up until in my head it was something completely different. Thankfully it worked! This is such an easy and kid friendly way to get that delicious chicken pot pie flavor!

4 tbsp butter
1 medium onion (diced)
1/3 cup flour
2 cups chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas and carrots
1/2 cup frozen corn
4 oz cream cheese
2 cups shredded chicken
2 cans crescent rolls

Heat oven to 375.  Melt butter in medium pot over medium heat. Add onion and saute for 4 minutes or until the onion is tender. Whisk in flour and let cook for 2 minutes. Whisk in chicken broth and bring to a simmer. Stir in salt and black pepper then add the frozen peas, carrots and corn and cook for 3 minutes. Stir in the cream cheese and keep stirring until the cream cheese has melted into the mixture. Stir in the chicken and turn off the heat.  Lay your crescents out in a circle formation on a greased sheet pan or a pizza stone.  Spoon the pot pit mixture into the center of the crescents then fold the dough around the mixture. Bake in the oven for 18-24 minutes or until the crescents are golden brown. Remove and let cool for 5 minutes before slicing and serving.

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