Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, croissant topper chicken pot pie. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite. The comfort of chicken pot pie without all of the work!
Croissant topper chicken pot pie is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Croissant topper chicken pot pie is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have croissant topper chicken pot pie using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Croissant topper chicken pot pie:
- Prepare 2 chicken breasts, cubed
- Get 1 croissant tube
- Get 3 celery chopped
- Take 3 carrots chopped
- Prepare 1 onion, chopped
- Get 6 mushrooms, chopped
- Make ready 1/2 cup frozen peas
- Get 3 cup chicken broth
- Take 1/4 cup all-purpose flour
- Prepare 3 tbsp unsalted butter
- Take 2 tbsp olive oil, extra virgin
- Make ready 1 tsp garlic powder
- Take salt pepper
Yes, there's a reason this is a typical freezer meal you can buy from the store. How to make chicken pot pie. To begin, dust a clean, dry work surface with flour and place the puff My family loves chicken pot pie….this recipe is a lovely change from the thick gravy-style pot pie. Love the pearl onions, it's a recipe changer!
Steps to make Croissant topper chicken pot pie:
- Pre heat oven 375. Melt butter and add oil in a pan medium heat. Add mushrooms. Cook about 5 minutes. Add onions, carrots, and celery. Cook about 5 more minutes.
- Once veggies are soft, add flour and stir to coat. Cook about 3 minutes.
- Add chicken broth. Stir and bring to a boil. Turn down heat and simmer to thicken up sauce. About 5 to 7 minutes. Add chicken and peas. Add garlic powder, salt and pepper. Time to load your individual bowls.
- Stretch croissants across the top and pinch sides . Place in oven and cook 18 to 20 minutes. Enjoy
I used to use biscuits as a topper but I love the puff. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Here's what goes in Chicken Pot Pie. Nothing unusual here - but just a couple of comments on some of the ingredients: Stock powder - this adds more flavour in. The one unusual trick I use in this recipe is to add the thickening portion (a mashed butter-flour roux) at the end, rather than But because it is getting colder and we don't wan't to repeat Chicken pie, dumplings, matzo balls…have you ever thought about doing a biscuit topper?
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