If you're anything like me, you love to be able to whip up a delicious meal that's easy to make, and doesn't take hours in the kitchen.
That's why I'm excited to share my recipe for Halfway Homemade Pot Pie with you today.
From start to finish, this meal takes just 30 minutes to make, making it perfect for busy weeknights.
I call it Halfway Homemade Potpie because I use crescent rolls for the crust. The result is a flaky, buttery crust that's much quicker and easier than making your own pastry from scratch. For the filling, I use turkey or chicken. This dish is a great way to use up any leftover meat from a rotisserie chicken or holiday feast.
To start, you'll need to gather your ingredients. You'll need 3 cups of cooked chicken or turkey, shredded or diced, a 12 oz bag of frozen peas and carrots, 1 cup of diced potatoes, 3 cups of chicken broth, 1/2 cup of heavy cream or milk, 2 tbsp of butter, 2 tbsp of all-purpose flour, and some seasonings: 1/2 tsp of salt, 1/4 tsp of black pepper, 1/4 tsp of garlic powder, and 1/4 tsp of onion powder. And of course, the star of the show: a package of crescent rolls.
To make the filling, start by microwaving the diced potatoes until they're soft. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1-2 minutes, stirring constantly, until the mixture becomes slightly golden in color. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the milk and continue to whisk until the mixture is smooth. Add the seasonings, then stir in the frozen peas and carrots, drained diced potatoes, and shredded chicken or turkey.
Transfer the filling to a 9x13 baking dish. Roll out the crescent rolls and place them on top of the chicken mixture. Bake the pot pie in a preheated oven at 375°F for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Once the pot pie is done, let it cool for a few minutes before serving. You can serve it as-is, or with a side salad or some crusty bread for a complete meal. This Halfway Homemade Potpie is a great way to use up leftover meat, and it's quick and easy to make. The crescent roll crust is a delicious shortcut that saves time without sacrificing flavor. Whether you're looking for an easy weeknight dinner or a way to use up leftovers, give this recipe a try and let me know what you think in the comments!
• 3 cups of cooked chicken or cooked turkey, shredded or diced
• 1 12 oz bag frozen peas and carrots
• 1 cup diced potatoes
• 3 cup chicken broth
• 1/2 cup heavy cream or milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 package crescent rolls
1. Preheat oven to 375°F.
2. Dice 2-3 Yukon gold potatoes. Add potatoes and some water to a microwaveable dish. Microwave for 3-4 minutes or until potatoes are soft.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook for 1-2 minutes, stirring constantly, until the mixture becomes slightly golden in color.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add milk and continue to whisk until the mixture is smooth.
5. Add salt, black pepper, garlic powder, and onion powder. Stir to combine.
6. Add frozen peas and carrots, drained diced potatoes. Pour over shredded chicken or turkey. Stir to combine.
7. Roll out the crescent rolls and place them on top of the chicken mixture in a 9x13 pan
8. Bake the pot pie for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly.
9. Let the pot pie cool for a few minutes before serving. Enjoy!