Description
A comforting Chicken Pot Pie filled with tender chicken, crisp veggies, and a flaky crust, perfect for cozy evenings.
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 1 tsp kosher salt
- Fresh cracked pepper
- Olive oil spray
- 4 rolls of reduced fat crescent rolls
- 1 tablespoon light butter
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup white onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp poultry seasoning
- 2 tablespoons flour
- 1 1/2 cups reduced sodium chicken broth
- 1/2 cup whole milk
- 3 oz reduced fat cream cheese
- Pinch nutmeg
- 1 cup frozen peas
Instructions
- Preheat oven to 450°F and spray a sheet pan with olive oil spray.
- Season chicken with salt and pepper; place on sheet pan and roast for about 25 minutes or until fully cooked.
- Chop cooked chicken into bite-sized pieces.
- In a frying pan, melt light butter over medium-high heat and sauté carrots, celery, and onion until soft, about 5 minutes.
- Add garlic powder, onion powder, and poultry seasoning; sauté for an additional 1-2 minutes.
- Sprinkle in flour to create a roux.
- Pour in chicken broth and bring to a boil while stirring until thickened.
- Stir in milk and cream cheese until smooth.
- Add roasted chicken and peas, folding gently to combine.
- Pour mixture into a pie dish and cover with crescent rolls, sealing edges.
- Bake at 375°F for about 20 minutes until crescent rolls are golden brown.
Notes
For extra flavor, consider marinating your chicken in buttermilk for an hour before roasting. You can also add fresh herbs like thyme or rosemary during the sautéing stage.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg