I’ve been making this simple twist on old-school pot pie for the kiddos since they were toddlers.
I’ve been making this simple twist on old-school pot pie for the kiddos since they were toddlers.
My kids love it so much that we have it almost every week during the colder winter months.
Credit:Amy Neunsinger/Magnolia Table by Joanna Gaines
It’s one of my favorites as well.
Copyright 2018 by Joanna Gaines.
Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
In a large soup pot or Dutch oven, melt the butter over medium-low heat.
Add the onion (if using) and saute until tender and translucent, 3 to 4 minutes.
Add the carrots and cook until slightly softened, about 4 minutes.
Stir in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot.
Whisk in the chicken broth and continue whisking until the flour is fully incorporated.
Stir in the chicken soup.
Increase the heat to medium-high and bring to a gentle boil.
Simmer for 5 minutes.
Remove from the heat and stir in the shredded chicken and frozen peas.
Taste and season if necessary with salt and pepper.
Pour the mixture into the prepared baking dish.
Open one can of crescent dough an unroll the contents onto a surface.
Press the perforations together inside each rectangle to make a single rectangle.
bring up the second can of crescent dough and unroll the contents onto a surface.
Set aside half of the dough.
Press the perforations together inside the two remaining rectangles to make one long rectangle.
Tuck the corners and edges in if necessary.
The dough should fit pretty neatly on top without needing to crimp the edges.
(If desired, form small crescent rolls with the remaining dough and bake them separately.)
Let stand for 5 minutes.
Store leftovers in a covered container in the refrigerator for up to 2 days.
