Chicken Pie
1 Tbsp. Cooking Oil 3 Chicken Breast Halves (skinless
and boneless)
1/4 cup (1/2 stick) of Butter
2/2 cup Minced Onion
3/2 tsp. bottled, minced Garlic 1 can Chicken Broth
4/2 cup frozen Peas
5/2 cup julienned Carrots
6/2 cup sliced Celery
7/4 cup fresh snipped Parsley Salt, Pepper and loose Flour 1
can Crescent Rolls
Cut chicken breast meat into bite-sized pieces. Melt butter
and oil in non-stick skillet. Saute' chicken, onions, celery
and carrots until chicken is done and vegetables are tender.
Remove from skillet and set aside. Add enough flour to
dripping in pan to make a roux or thin paste. Cook stirring
constantly until paste becomes a rich light brown color. Add
more butter if needed. Add 1 can of chicken broth and
continue cooking until a nice medium sauce results. You
might nee to add a very little hot water if you let sauce
get to thick. Remove from heat. Stir chicken mixture into
sauce. Add garlic, peas and parsley. Pour into an 8" glass
baking dish you have sprayed with non-stick spray. Top with
crescent dough you've layed out on waxed paper and pinched
the seams together. Sel dough all around baking dish. [censored]
dough with fork several times. Bake as directed on crescent
roll package. When it gets nice and golden brown, remove
from oven, Let sit 10 minutes before serving. Serves 4
BonApetite' PattyG from Mo.
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