Chicken Pot Pie Using Crescent Rolls.

Chicken Pot Pie is one of America's ultimate comfort foods. Whether it's done with a pie crust, biscuits, or the Amish way with pot pie squares; it makes us feel good, all warm and snuggly.  Every day someone is posting recipes on Facebook, and I certainly wanted to try "Chicken Roll Ups"; the photograph of the finished recipe looked so good!  Of course I made some changes to the original recipe; unsweetened almond milk instead of cow's milk simply because it's what I had in the refrigerator.  The recipe asked that the chicken breasts be boiled in water, no seasoning; then use the broth in the sauce mixture.  This sounded so bland to me, so I seasoned the cooking water with salt, ground black pepper and celery seed which gave, not just the water, but the chicken added flavor.

The recipe came out fabulous; rich, yet comforting; so yummy, it was difficult not to eat more than two.  It tasted exactly like a homemade chicken pot pie, but only one minor problem, no veggies.  I intend on making this recipe again, but this time I'll buy a package of frozen pea and carrot mix, defrost them and add them to the chicken pieces before rolling up the crescent dough.  Heck, I might even put a few spoonfuls into the sauce for some texture.

Chicken Roll Ups

Ingredients:

2 boneless, skinless chicken breasts

4 cups water
½ tsp. salt
¼ tsp ground black pepper
¼ tsp. celery seed
½ cup reserved broth (from water used to cook chicken)
1 (10.5 oz.) can cream of chicken soup
½ cup unsweetened almond milk
1 Tbsp. flour
1 (8 oz.) canister crescent roll dough
1 (8 oz.) package shredded Colby/Monterey Jack cheese mix, divided in half

Preparation:

 

Place chicken in 5 quart pot; cover with water and add in salt, black pepper and celery seed.  Cook on medium-high heat for 20 minutes; remove chicken and chop or shred, reserve a half cup of cooking water.

 

 

 

 

 

 

In a medium bowl, thoroughly combine reserved water, soup, almond milk and flour; set aside.

Preheat oven to 375F; spray a 9” x 13” baking dish with nonstick cooking spray.

 

 

 

 

 

 

Open canister of crescent roll dough, separate 8 triangles onto board; press half of the cheese onto the dough.  Divide chicken into 8 portions, place chicken at larger end of each triangle of dough.  Carefully begin rolling the dough over the chicken, tucking in the ends if necessary; place completed rolls into baking dish, leaving one inch space between each.

 

 

 

 

 

 

 

 

 

 

 

Pour two thirds of the sauce between and around the rolls; spoon remaining one third over the rolls.  Bake for 25 minutes; remove from oven and spread remaining half of cheese over rolls; bake additional 5 minutes and let rest for 5 minutes before serving.

 

 

Option:  add teaspoon of defrosted frozen peas, pea/carrot mix, or sautéed chopped mushrooms to chicken before rolling up.

Makes four servings.

Mary Cokenour