This chicken pot pie cuts down on time by using frozen vegetables and onion, but still tastes fresh thanks to the parsley. It comes together very quickly and the spirals on top make it look super fancy and fun.
Ingredients
- unsalted butter: 3 Tbsp
- frozen chopped onion: 1 cup
- all-purpose flour: 0.25 cup
- fresh thyme: 1 Tbsp (chopped)
- Dijon mustard: 1 Tbsp
- garlic powder: 1 tsp
- onion powder: 1 tsp
- table salt: 1 tsp
- black pepper: 0.75 tsp
- ½ cups whole milk: 1 piece
- ½ cups chicken broth: 1 piece
- ½ cups chopped cooked chicken: 2 piece
- frozen mixed vegetables (carrots, peas, corn, and green beans) (3 cups): 1 pack (16 ounce pack)
- fresh flat-leaf parsley: 0.33333 cup (chopped)
- refrigerated crescent roll dough (such as Pillsbury®): 2 packages (8 ounce packages)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Melt butter in a large Dutch oven over medium. Add onion and cook, stirring often, until tender, about 5 minutes. Dotdash Meredith Food Studios
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Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook, stirring constantly, 1 minute. Dotdash Meredith Food Studios
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Gradually stir milk and broth into flour mixture; cook, stirring constantly, until bubbling and thickened, 3 to 5 minutes. Stir in chicken, vegetables, and parsley. Remove from heat, and cover to keep warm. Dotdash Meredith Food Studios
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Unroll crescent dough sheets onto a cutting board. Cut each dough sheet crosswise into 12 (1-inch) strips to get 24 strips total. Roll each strip to form a spiral. Dotdash Meredith Food Studios
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Pour chicken mixture into a lightly greased 13- x 9-inch baking dish, and arrange dough spirals on top of the filling. Dotdash Meredith Food Studios
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Bake in the preheated oven until filling is bubbling around edges and crescent dough is golden brown, 20 to 25 minutes. Let stand, uncovered, for 15 minutes. Serve. Dotdash Meredith Food Studios
