Quick Pot Pie

Photo: flickr user Wonderlane

Ingredients

1 pound chicken breasts, boneless

2 tablespoons butter

1 sm. onion, minced

2 tablespoons flour or cornstarch

1 (16 oz.) pkg. frozen mixed vegetables

1 chicken-flavored bouillon cube

1 cup half

half

1 tablespoon Dijon mustard

1/4 teaspoon dried rosemary

1/8 teaspoon pepper

1 (8 oz.) pkg. refrigerator crescent dinner rolls

Preparation

Preheat oven to 400 degrees. Cut breasts into bite-size pieces. In skillet (wrought iron, if possible) in hot butter. Cook chicken. Remove chicken with slotted spoon. Add onion to skillet, cook until tender.

In cup, stir flour with 3/4 cup water until smooth. Add this to skillet with frozen vegetables, bouillon, half

Half, mustard, rosemary and pepper. Heat until boiling, stirring often. Stir in chicken. Remove from heat.

Unroll crescent dough. Separate into 2 rectangles. Cut in 1-inch strips lengthwise. Make lattice across top of skillet with excess roll into logs and place around edge of skillet. Bake 10 minutes until golden brown. Serves 4-6.

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Yield:

6.0 servings

Added:

Tuesday, March 2, 2010 - 2:33am

Creator:

Anonymous

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