Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 0 pieces Cooking Spray (Vegetable oil spray, for the pan); 4 tbsp Butter (4 tablespoons (½ stick) salted butter); ¼ piece White Onion (¼ small white onion, finely chopped (optional)) — optional; 4 pieces Carrot (4 carrots, peeled and cut into ½-inch dice); ¼ cup All-Purpose Flour (¼ cup all-purpose flour); 1 cup Chicken Broth (Two 32-ounce boxes chicken broth or 8 cups Homemade Chicken Broth); 1 pinch Cream of Chicken Soup (Two 22.6-ounce cans condensed cream of chicken soup); 1 cup Chicken (4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken); 1 cup Green Peas (1 cup frozen peas); 0 pieces Kosher Salt (Kosher salt and freshly ground black pepper); 1 pinch Crescent Roll Dough (Two 8-ounce tubes refrigerated crescent rolls (see Tip)); 0 pieces Mashed Potato (Mashed Potatoes, for serving)

A classic American savory pie with a creamy chicken and vegetable filling topped with crescent roll dough and baked until golden.

55 minAmerican

Servings8

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Ingredients

For 8 servings

Cooking Spray0 pieces · Vegetable oil spray, for the pan
Butter4 tbsp · 4 tablespoons (½ stick) salted butter
White Onion¼ piece · ¼ small white onion, finely chopped (optional) · optional
Carrot4 pieces · 4 carrots, peeled and cut into ½-inch dice
All-Purpose Flour¼ cup · ¼ cup all-purpose flour
Chicken Broth1 cup · Two 32-ounce boxes chicken broth or 8 cups Homemade Chicken Broth
Cream of Chicken Soup1 pinch · Two 22.6-ounce cans condensed cream of chicken soup
Chicken1 cup · 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken
Green Peas1 cup · 1 cup frozen peas
Kosher Salt0 pieces · Kosher salt and freshly ground black pepper
Crescent Roll Dough1 pinch · Two 8-ounce tubes refrigerated crescent rolls (see Tip)
Mashed Potato0 pieces · Mashed Potatoes, for serving

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Steps

1Preheat the oven to 375°F. Spray a 9 x 13 x 3-inch (deep) baking pan (see Note) with vegetable oil.
2In a large soup pot or Dutch oven, melt the butter over medium-low heat. Add the onion (if using) and sauté until tender and translucent, 3 to 4 minutes. Add the carrots and cook until slightly softened, about 4 minutes. Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot.
3Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup. Increase the heat to medium-high and bring to a gentle boil. Simmer for 5 minutes.
4Remove from the heat and stir in the shredded chicken and frozen peas. Taste and season if necessary with salt and pepper. Pour the mixture into the prepared baking dish.
5Open one can of crescent dough and unroll the contents onto a surface. Press the perforations together inside each rectangle to make a single rectangle. Set it on top of the stew in the pan, flush against one long side; it will cover about two-thirds of the surface. Open the second can of crescent dough and unroll the contents onto a surface. Set aside half of the dough. Press the perforations together inside the two remaining rectangles to make one long rectangle. Place it on the uncovered part of the stew, easing it into the space without overlapping it with the dough that is already there. Tuck the corners and edges in if necessary. The dough should fit pretty neatly on top without needing to crimp the edges. (If desired, form small crescent rolls with the remaining dough and bake them separately.)
6Bake until the crust is nicely browned and the stew is bubbling around the edges, 15 to 20 minutes. Let stand for 5 minutes.
7For each serving, place mashed potatoes in the center of a shallow pasta plate and spoon over a generous amount of stew and crust, so that the potatoes are completely covered. Serve.
8Store leftovers in a covered container in the refrigerator for up to 2 days.