- 4
Ingredients
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 rotisserie chicken breast
- 1 c. chopped onion
- 1 c. chopped celery
- 1 large potato, diced
- 1 tsp. fresh thyme or 1/2 tsp. dried
- 1 tbsp. minced fresh parsley
- 6 tbsp. all-purpose flour
- 3 c. chicken stock
- 1 c. frozen peas and carrots
- salt and fresh ground pepper to taste
- 1 tube crescent rolls
Preparation
Step 1
In a medium saute pan, melt butter and olive oil over medium heat. Add onion, celery and potatoes and saute until onions and potatoes begin to brown slightly, about 5-7 minutes. Add salt, pepper, parsley and thyme.
Stir in flour and stir to combine. Cook for 2-3 minutes to cook the raw flour and it begins to smell toasty. Add chicken stock and peas and carrots and bring to a simmer. Simmer 5-10 minutes until thickened and vegetables are tender.
Remove half of chicken breast and cut into chunks. Stir into gravy. Add any accumulated juices left in the container from the chicken.
Preheat oven to 375 degrees F. Divide filling among 4 ramekins and fill them up to the brim!
Remove dough from package. Roll out and pinch together perforations. Roll out slightly to measure 8 inches across. Cut four squares measuring 4 x 4 inches. Drape over filling, stretching slightly so dough hangs over the edge of the ramekin. Brush with egg wash and top with Sea Salt and freshly ground black pepper.
Bake 10-12 minutes until golden brown and filling is bubbly. Serve immediately.
Makes 4 generous pot pies.