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Chicken Pot Pie Casserole

Ingredients

3 tablespoons

unsalted butter

1 cup

frozen chopped onion

1/4 cup

all-purpose flour

1 tablespoon

fresh thyme

1 tablespoon

Dijon mustard

1 teaspoon

garlic powder

1 teaspoon

onion powder

1 teaspoon

table salt

3/4 teaspoon

black pepper

1 1/2 cups

whole milk

1 1/2 cups

chicken broth

2 1/2 cups

chopped cooked chicken

16 ounces

frozen mixed vegetables

1/3 cup

fresh parsley

2 packages

crescent roll dough

Instructions

STEP 1

Preheat oven to 375°F. Grease a casserole dish.

STEP 2

Melt butter in a large Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes.

STEP 3

Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook for 1 minute.

STEP 4

Gradually stir in milk and broth; cook until bubbly and thickened, about 3 to 5 minutes. Stir in chicken, vegetables, and parsley. Remove from heat.

STEP 5

Unroll crescent dough sheets and cut each into 12 strips. Roll each strip to form a spiral.

STEP 6

Pour chicken mixture into prepared dish; arrange dough spirals on top.

STEP 7

Bake until filling is bubbling and dough is golden, about 20 to 25 minutes. Let stand for 15 minutes before serving.

Nutrition Facts

(per serving)

Calories:

427 calories

Servings:

8 servings

Carbohydrates:

36 g

Fat:

22 g

Fiber:

3 g

Protein:

20 g

Sugar:

6 g

Meal Effort

Preparation:

15 minutes

Cook:

30 minutes

Total:

1 hrs

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