MawMaw’s Chicken Pot Pie
My Mama has been making chicken pot pie since her Grandmother (Nanny Grace) taught her to cook in the 1960s. She learned with an old timey recipe that took hours to prepare.
It began with boiling chicken thighs and making biscuit dough to give you an idea what it was like.
Fast forward to 2022 and she now has a kitchen full of hungry grandchildren and the modern convenience of Pilsbury Crescent Dough. This means she can make a hot steaming delicious chicken pot pie in less than 35 minutes and you can too!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Swanson’s chicken broth (from 32-oz carton)
1/2 cup whole milk
2 1/2 cups shredded chicken (rotisserie)
2 cups frozen mixed vegetables, thawed
2 8oz. cans of Pilsbury Crescent Rolls
Instructions:
Preheat oven to 375°F.
In a saucepan, melt butter over medium heat. Add onion. Cook 2 minutes, stirring frequently, until tender.
Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat.
Spray 9x13 casserole dish with cooking spray.
Open crescent rolls, unroll and press into bottom of casserole dish. Pinch seams together to create one large piece of dough in the bottom of the dish.
Spoon chicken mixture onto crescent roll dough and spread evenly.
Open 2nd can of crescent roll dough and unroll on top of chicken mixture. Pinch seams together.
Bake at 375 for 20-25 minutes or until crust is brown.
