{shortcut} chicken pot pie

With evenings in the low to mid 40s, something warm and homey sounds about right. I love pot pie, have ever since I was little. But if you were to make it totally from scratch it might be something you only had time to make on the weekends. Here is a shortcut recipe for a great weeknight meal cutting the prep and cook time down by 2/3 but without losing any of that rich flavor we all love.  

Shortcut Chicken Pot Pie
serves 4
1 Roast Chicken, meat shredded
5 c chicken stock
2 chicken bouillon cubes
1 ½ sticks unsalted butter
2 yellow onions, chopped
1 ½ c sliced cremini mushrooms
¾ c all-purpose flour
2 tbsp. Kosher salt
½ tsp. freshly ground black pepper
¼ c heavy cream
2 c carrots, diced + blanched
16 oz frozen peas
½ parsley, minced
1 tbsp fresh thyme
2 Pillsbury Crescent Roll containers
1 egg, beaten with 1 tbsp of water

Heat chicken stock with bouillon cubes; set aside. In a large heavy-bottomed pot, melt butter over medium low heat; add onions and sauté for 6-8 mins or until translucent. Add mushrooms cooking until soft; about 5 minutes. Lower heat to low and add flour; cook for 2 minutes, stirring constantly. Add chicken stock mixture, simmering over low heat for 1 more minute or until thick. Add salt, pepper and heavy cream. Add chicken, carrots, peas, parsley and thyme. Mix well. Divide filling equally between four 8 oz. oven proof ramekins. Unroll crescent rolls and cut to fit just inside the bowls; place over filling. Brush dough with egg wash then make 3 small slits in dough. Bake 20 mins at 350°. Let stand 5 mins before serving.

Total time: 45 mins.
Serves 4

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