Weeknight Chicken Pot Pie Recipe

Need a Weeknight Chicken Pot Pie Recipe without the hassle of all the pans and dishes?  This one is for you.  Preparation is only a couple of minutes, stovetop cooking is only about 10 minutes, then another 20 minutes and you have a delicious home cooked chicken pot pie cooked in one pot that is too good to believe.

Weeknight Chicken Pot Pie Recipe

Ingredients:

  • 3 cups diced Cooked Chicken
  • 1 cup chopped Green Onions
  • 3 Tbl Butter
  • 1/2 cup Dry Vermouth (white)
  • 1 Tbl Thyme (dried)
  • 2 Tbl Better than Bouillon Chicken
  • 1 tsp Black Pepper
  • 2 Tbl Parsley (dried)
  • 3 cups Mixed Frozen Vegetables (I chose a blend of peas, carrots, corn and green beans)
  • 2 cups diced Cooked Potatoes
  • 2 cups Fat Free Milk
  • 1/4 cup Cornstarch mixed with 1/4 cup water
  • 1 Package of Low Fat Pillsbury Crescent Rolls

Instructions:

Preheat oven to 350 degrees.

In dutch oven (or large pot that is oven safe), saute butter with green onions and chicken for about a minute until chicken starts to get hot.  Add Vermouth and cook for one more minute.

Next add thyme, better than bouillon, pepper, parsley, and veggies.  Cook and stir for a couple of minutes until the vegetables bouillon is well incorporated.  Add the milk and bring to a boil.

Slowly add cornstarch and water mixture.  Bring back to a boil and cook for at least one minute to thicken the gravy.  Remove from heat.

Layer the crescent rolls on top of the chicken mixture. It’s ok to have a couple holes and no need to seal to the edges.

Place in oven at 350 degrees for 20-25 minutes, or until the crescent rolls are light brown in color.  Remove from oven and serve.

Pictures:

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