Chicken Pot Pie
We're making the ultimate Chicken Pot Pie! It's golden, flaky perfection on the outside and packed with savory goodness on the inside.
Yield: 4 people
Calories: 198kcal
Equipment
- Cooking spray
- Dutch Oven
Materials
- 1 Rotisserie Chicken meat picked off the bones
- 1 quart chicken stock or Better than bouillon roasted chicken base
- 1 yellow onion chopped
- 4 large carrots chopped
- 1 bunch celery chopped
- 2 parsnips peeled and chopped
- 2 turnips peeled and chopped
- fresh Rosemary Sage, and thyme, finely chopped
- 8 oz pack cremini or baby Bella mushrooms
- 1 small bag frozen peas
- one stick of butter
- 2 tbsp all-purpose flour
- 2 tubes store bought crescent rolls
Instructions
- In a preheated 375-degree oven, par-bake the crescent rolls, about 6-7 minutes
- When they have baked, take them out of the oven and set aside
- Melt 4 tbsp of butter in a Dutch oven on the stovetop
- Add the onions, carrots, celery, parsnips, mushrooms, and turnips to the Dutch oven.
- Stir until slightly softened
- Add the fresh Rosemary, Sage, and Thyme
- Continue stirring, allowing the veggies to stick to the bottom of the Dutch oven
- Add another 3 tbsp of butter
- Next, add the two tbsp of flour and combine with the veggies
- Pour the chicken stock/Better than Boullion into the pot
- Add the Frozen peas, and chicken to the veggies
- Stir to cover and combine all the ingredients with the butter/flour mixture
- Top the pot pie with the par-baked crescent rolls
- Bake for 30 minutes in the 375-degree oven
- You may want to place some aluminum foil over the crescent rolls, so they don’t burn. This is optional.
- Serve hot and enjoy
Video
Nutrition
Serving: 250g | Calories: 198kcal | Carbohydrates: 17.9g | Protein: 24.2g | Fat: 3.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Cholesterol: 65.5mg | Sodium: 1046mg | Potassium: 665mg | Fiber: 4.1g | Sugar: 5.6g | Vitamin A: 442IU | Vitamin C: 11.6mg | Calcium: 55.8mg | Iron: 1.6mg