Chicken Pot Pie With Crescent Rolls And Velveeta
Introduction
If you're looking for a comforting and delicious meal, chicken pot pie is the perfect choice. This classic dish is made with a creamy filling of chicken and vegetables, all encased in a flaky pastry crust. But what if you don't have time to make pastry from scratch? That's where crescent rolls come in. Using crescent rolls as the crust is a simple and tasty shortcut that will save you time and effort in the kitchen. And if you add some Velveeta cheese to the filling, you'll take this dish to the next level.Ingredients
To make chicken pot pie with crescent rolls and Velveeta, you'll need:- 2 cans of crescent rolls
- 2 cups of cooked chicken, shredded or diced
- 1 cup of frozen mixed vegetables
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped carrots
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1 cup of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried parsley
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 4 ounces of Velveeta cheese, cubed
Instructions
1. Preheat your oven to 375°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the onion, celery, and carrots, and cook until the vegetables are tender, about 5 minutes.
4. Add the flour to the skillet and stir until the vegetables are coated.
5. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
6. Add the salt, black pepper, garlic powder, onion powder, thyme, parsley, rosemary, paprika, and cayenne pepper, and stir to combine.
7. Add the cooked chicken, frozen mixed vegetables, and cubed Velveeta cheese to the skillet, and stir until everything is well combined.
8. Unroll one can of crescent rolls and place it in the bottom of a 9x13 inch baking dish. Press the seams together to form one solid sheet of dough.
9. Pour the chicken mixture on top of the crescent roll crust.
10. Unroll the second can of crescent rolls and place it on top of the chicken mixture. Press the seams together to form another solid sheet of dough.
11. Bake the chicken pot pie for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
12. Let the pot pie cool for a few minutes before serving.
