Chicken Pot Pie with Crescent Rolls

Ingredients

• 2 cups shredded chicken (Rotisserie or poached fresh chicken)
• 1 cup frozen peas and carrots (Or fresh vegetables like green beans, corn, or mushrooms)
• 2 cans Pillsbury crescent rolls (For the crust)
• 1 cup chicken broth (For the creamy sauce)
• 1 cup heavy cream (For richness)
• 3 tablespoons flour (For thickening the sauce)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Instructions

1. 1

   --- Preparation ---

2. 2

   Sauté onions and garlic in butter until fragrant.

3. 3

   Stir in flour to create a roux, then gradually whisk in chicken broth and cream, letting it simmer until thickened.

4. 4

   Add shredded chicken, vegetables, and seasonings, stirring well to combine.

5. 5

   --- Layering ---

6. 6

   Unroll one can of crescent dough and place it in a greased baking dish, pinching seams to create a smooth layer.

7. 7

   Pour the prepared filling over the crescent roll layer.

8. 8

   Cover with another layer of crescent dough, pinching edges to seal and using a fork to poke vent holes.

9. 9

   --- Baking ---

10. 10

    Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.

11. 11

    Let cool for 5 minutes before serving.