So much better than the frozen Pot Pie you ate as a kid.
2 Chicken Breasts
Approx 4 cups of Chicken Broth
Pillsbury Crescent Rolls (1 can)
1 cup frozen peas
1 cup frozen green beans
1 cup frozen corn
1 potato, peeled
1 carrot peeled and cut
1 small onion
1 clove of garlic
Salt & Pepper
Fines Herbs
Thyme
Olive Oil (2 tbsp or so)
Heavy Cream
Flour
Preheat your oven to 350
Season 2 chicken breasts with salt and pepper, put them in a pot and cover them with Chicken Stock. Let them cook in the stock for about a half hour to 40 minutes.
While your chicken cooks, dice up a small onion and a potato and sautee them in some olive oil. Throw in a diced clove of garlic and let it all cook until your onions are transparent.
Add in your frozen vegetables and carrot and season with salt and pepper. Throw in a handful of Fines Herbs and some chopped fresh thyme. This can cook on low for about 10-15 minutes.
Once your chicken is cooked thoroughly, shred the meat and mix it in with the vegetables.
Add in a half cup of chicken stock and 3 tablespoons of flour to start thickening it. Once combined slowly add in heavy cream (in total I used a half of a small container) until it all blends together to a creamy sauce.
Pour your saucy vegetable and chicken mixture into a baking dish and cover with Pillsbury Crescent Rolls. Place in the oven for about a half hour, or until crescent rolls turn brown.
Take note…this dinner is NOT Rylie approved.
