Рецепт 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.
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
- 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