Ingredients for No Time Chicken Pot Pie
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped parsnips
- Button Mushroom
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Chicken Bouillon Powder
- Fresh Ground Pepper
- 1/2 teaspoon seasoning salt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- Cooked Chicken
- 1 cup frozen peas
- Refrigerated Crescent Dinner Rolls
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How to Make No Time Chicken Pot Pie
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Sauté 1 medium onion, chopped, until translucent (about 5 minutes).
- Add 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped parsnips, and 1 cup sliced mushrooms. Cook until softened and mushrooms have released their liquid (about 8-10 minutes).
- Push the vegetable mixture to one side of the pan. Melt 2 tablespoons of butter in the empty space.
- Whisk in 2 tablespoons of all-purpose flour until smooth. Gradually whisk in 2 cups of milk until smooth and thickened.
- Stir in 1/4 teaspoon black pepper, 1/2 teaspoon seasoning salt, 1 teaspoon Dijon mustard, and 1 teaspoon dried thyme. Bring to a simmer for 2 minutes, or until slightly thickened.
- Stir in 2 cups shredded rotisserie chicken and 1 cup frozen peas.
- Spray a 9x13 inch baking dish with cooking spray.
- Pour the chicken mixture into the prepared baking dish.
- Unroll one 8-ounce can of refrigerated crescent roll dough and place over the chicken mixture.
- Bake for 15-20 minutes, or until the crescent rolls are puffed and golden brown. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
18g
Fat
35g
Carbs
10g
