Ingredients

  • 1 1 half sticks of butter
  • ½ tsp celery seed
  • 1 (14.5 oz) can chicken broth
  • 4 cups cooker chicken meat (I used Rotisserie packaged Fajita meat)
  • 2 Pillsbury® Crescent Seamless Dough Sheets
  • ⅔ cup flour
  • 1 (14.5 oz) can cut green beans (drained)
  • 1 tsp Italian seasoning
  • 11/3 cup milk
  • ½ tsp onion powder
  • 1 (15 oz) can sweet peas and carrots (drained)
  • 1 (large white) chopped onion

Ready In 50 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat oven to 40
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Step 2

  • In a medium pan, melt butter on medium heat and saute chopped onion. Once onion is sauteed for about 10 minutes, add in the celery seed, onion powder, and Italian seasoning, stirring well.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Add cup flour to the mixture and stir well, once thickened (about 30 seconds), start whisking in the milk and chicken broth. Continue to whisk until thickened to a consistency of a slightly thick gravy.
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Step 4

  • Add in cooked meat, drained sweet peas and carrots, drained cut green beans, and stir well.
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Step 5

  • Place Chicken Pot Pie filling mixture into a prepared 9 x 13 glass baking dish.Cover with 2 Pillsbury Crescent Seamless Dough sheets and then bake in oven for 30 minutes.
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  • Length: 30 minutes

Step 6

  • Add a sheet of foil to cover top of dish after turning a golden brown (about 10-15 minutes into baking). Continue to bake remaining time.
  • EQUIPMENT:
  • Length: 15 minutes

Step 7

  • Remove from oven and allow to cool for 10 minutes before serving.
  • EQUIPMENT:
  • Length: 10 minutes