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:
