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(Winner Winner) Chicken Dinner Pot Pie

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(Winner Winner) Chicken Dinner Pot Pie


(Winner Winner) Chicken Dinner Pot Pie

  • 2 Cups of chicken stock
  • 1 lb. boneless skinless chicken breast
  • 3 small potatoes, peeled, cubed
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 2 carrots, peeled, sliced into disks
  • 1/2 Cup frozen peas
  • 1/2 Cup frozen corn
  • 4 LARGE cloves garlic, minced
  • 1 1/2 tbsp dried rosemary
  • 1 tbsp herbs de provence
  • 3 tbsp butter, divided
  • 2 tsp flour
  • 1/3 Cup light cream
  • 2, 8 oz cans of refrigerated crescent roll dough (Only 1 is required.)
  • Olive oil
  • Salt and pepper here and there
  • Bacon fat, if desired
  1. Preheat oven to 350 degrees F
  2. Cut chicken into 4 smaller breast pieces. Liberally season chicken with salt and pepper and drizzle with olive oil. (If you want to add a little something special, smear a little bit of bacon fat on top of each piece of chicken before putting it in to the oven. It will really amp up the flavor.) Roast chicken until cooked through, about 20-30 minutes, depending on size of the cut. Once cooked, allow to sit several minutes to let the juices reabsorb, then shred the chicken. Set aside.
  3. Turn the oven up to whatever temperature the can of crescent roll dough indicates for cooking the dough. (Mine was 375 degrees F.)
  4. Meanwhile, bring stock to a boil and add cubed potatoes and sliced carrots. Boil until fully cooked. Drain the vegetables but RESERVE the broth! Do not pour it down the drain! Set veggies aside.
  5. In a pan, heat olive oil and cook sliced celery until just softened. The celery should still have good texture, almost a crunch. Cook the minced garlic very quickly in with the celery. Remove the celery and garlic from the pan and place with potatoes and carrots.
  6. Melt 2 tbsp. of the butter in the pan, then sprinkle the flour and cook together to form a roux.
  7. While the roux cooks, add rosemary, herbs de provence, salt and pepper to taste. Allow herbs to warm and cook in the roux to allow the heat to extract all of the flavor.
  8. Slowly add reserved chicken stock and the cream. Allow the mixture to thicken.
  9. Add all vegetables and chicken back into the pan. Add frozen corn and peas and cook all ingredients together until warmed through.
  10. Empty pan into a round casserole dish. Cover dish with crescent roll dough and brush with the remaining butter which you can melt in the microwave.
  11. Optional: You can have a second can of dough and bake the rolls normally. Since there isn’t a bottom dough layer in this recipe, it might be nice to have a separate crescent roll for all of that creamy broth.
  12. Bake the pie until the dough is golden brown and the filling bubbles up around the edges.


South Western Mixed Grill with Couscous

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South Western Mixed Grill with Couscous