Alright, listen up, y’all. We gonna make this here chicken pot pie with crescent rolls. It ain’t nothin’ fancy, just good eatin’. You know, the kind of stuff that fills your belly and warms you up right.
First thing’s first, we gotta get our chicken. Now, you can use whatever chicken you got. I usually just boil a whole chicken, but you can use them breast pieces or whatever. Just make sure it’s cooked good and tore up into little bits. No big chunks, mind you, folks ain’t got time to be wrestlin’ with their food.
Next up, the veggies. I like to use them little carrots, the ones they call baby carrots, and some peas and taters. You can throw in some celery if you like that kinda thing, but I ain’t never been too fond of it. Cut them taters up small, like dice, so they cook up quick.
- Chicken – cooked and shredded
- Veggies – carrots, peas, potatoes (diced small)
- Creamy stuff – we’ll get to that
- Crescent rolls – the kind you get in the tube
Now, for the creamy stuff that makes it all come together. You gonna need some butter, some flour, some milk, and some chicken broth. Melt that butter in a big ol’ pot, then stir in the flour. Cook it for a minute or two, till it smells kinda nutty, then start pourin’ in the milk and broth, little by little, stirrin’ all the while. You don’t want no lumps in there, so keep stirrin’ till it gets nice and thick. Add some salt and pepper, and maybe a little bit of that chicken seasonin’ if you got it.
Once the creamy stuff is thick, throw in your chicken and veggies. Mix it all up good, so everything’s coated in that creamy goodness. Now, this is where it gets easy. Get yourself one of them big ol’ bakin’ dishes. You know, the glass ones? Spray it with some of that Pam stuff, or rub it down with some butter, so your pie don’t stick.
Open up them crescent rolls. You gonna need two cans, I reckon, depends on how big your dish is. Unroll them and lay ’em flat, kinda like a quilt. Then you just start layin’ them in your dish, kinda crisscross-like, so they cover the bottom and the sides. Don’t worry if they ain’t perfect, ain’t nobody gonna care. Pour your chicken and veggie mix in on top of the rolls.
Baking Time
Now, for the top, you can do it one of two ways. You can lay some more crescent rolls over the top, or you can just leave it open. I like to put the rolls on top, makes it more like a real pie, you know? Just lay them out and pinch the edges together, so it’s all sealed up.
Bake it in the oven at 375 degrees for about 20-25 minutes, or until the rolls are golden brown and the inside is bubbly. Let it sit for a few minutes before you cut into it, so it ain’t runnin’ all over the place. And that’s it! You got yourself a chicken pot pie with crescent rolls. It ain’t gourmet, but it’ll fill ya up and make ya feel good. Perfect for a family get together, or just a cozy night in. It’s real easy too, even a youngun’ could make it.
What’s the big difference you ask? Well, some folks make a fuss about whether it’s a pot pie or a casserole. A pot pie has crust all around, bottom and top. A casserole, well, it just has the top crust or sometimes no crust at all. This one, it’s kinda in between, but who cares, long as it tastes good, right? Speaking of crust, pie crust is just flour, fat and a bit of water. Nothing fancy like I said.
So there you have it. Go on and make it, you won’t be sorry. And don’t forget to share, cause good food is meant to be shared. If you got leftovers, well, that’s even better for lunch tomorrow!
And don’t forget, the most important ingredient in any recipe is love. So put a little love into your cookin’, and it’ll always taste good.
Tags: [chicken pot pie, crescent rolls, easy recipe, comfort food, family dinner, homemade, chicken, vegetables, creamy, baked]