Lisa is a lover of good books, good food, good people, and good health.
The Secret to the Best Recipes...
The secret to a great recipe is being versatile so you can swap ingredients to your liking—and this is one of those recipes! It is fun to make and is super hearty for when the weather gets cold and you're looking for something warm and filling. Change out the vegetables to your liking. Sometimes I will add peas instead of green beans. Potatoes are also great in this recipe. Vegetarian? Omit the meat and this recipe will still be just as delicious.
|Prep time||Cook time||Ready in||Yields|
- 2 cups carrots, peeled and chopped into rounds
- 1 1/2 cups green beans, trimmed
- 1/2 cup Vidalia onion, chopped
- 1 cup corn
- 1 cup celery, chopped
- 1/2 cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon tarragon
- 1 teaspoon ground sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken, cooked and chopped into bite-size pieces
- 5 cloves garlic, sliced thin
- 1 package Pillsbury crescent rolls
- Using a large sauté pan on medium heat, add carrots, celery, and onion to the pan along with butter. Sautee until the onion is translucent and soft. This should take about 3 to 4 minutes.
- Add garlic and green beans and cook until the garlic is fragrant.
- Add 1/2 cup of water to further soften the green beans. Once the water has cooked off, add corn and stir to mix.
- Add all spices and stir to combine.
- Add chicken and cook until entire mixture is warmed through.
- Taste the mixture and add more salt or other seasonings as required.
- Add flour and stir to combine. Cook until the flour is no longer visible and is completely absorbed into the veggie chicken mixture.
- Pour chicken (or vegetable) broth in slowly while stirring the vegetable-chicken mixture.
- Reduce heat to medium low and continue to cook until the mixture is creamy and thickened up a bit, 4 to 5 minutes.
- Carefully pour mixture into an ungreased pie pan.
- Open Pillsbury dough and place it over the top of the pie, pinching the edges to ensure the mixture is sealed inside. This will help prevent the mixture from bubbling over the sides. You may need to cut or shape the dough slightly to cover the entire pie. You can also use pre-made pie crust or your own pie crust for this step.
- Place the pie on top of a baking sheet and put it in the oven at 350°F. (The baking sheet will prevent any spills from falling to the bottom of your oven.) Check the pie after 15 minutes. If the crust is browning too much, cover the top with tin foil so it does not burn.
- Once the pie crust is browned completely and the inner mixture is bubbling and hot, serve and enjoy with a side dish of apple sauce.
What do you think?
© 2021 Lisa Bean
Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on October 06, 2021:
Makes sense to me. It's cool right now here. Otherwise, it'll be chilly due to the northernly North East Trade Winds, that beats my part of the world at this time of the year.
Lady Dazy from UK on October 06, 2021:
This looks very tasty, just the thing for a cold day in October.
Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on October 05, 2021:
A great dish.will try it.
Pamela Oglesby from Sunny Florida on October 05, 2021:
This looks like a goo chicken pot pie recipe. We have a recipe that is very similar, and we use Crescent rolls too. Thanks for sharing this recipe. I will closely compare it to ours and make changes.