Croissant topper chicken pot pie

Name: Croissant topper chicken pot pie
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 chicken breasts, cubed; 1 croissant tube; 3 celery chopped; 3 carrots chopped; 1 onion, chopped; 6 mushrooms, chopped; 1/2 cup frozen peas; 3 cup chicken broth; 1/4 cup all-purpose flour; 3 tbsp unsalted butter; 2 tbsp olive oil, extra virgin; 1 tsp garlic powder; salt pepper

masterchefBilly @cook_3603191

Yum!

masterchefBilly @cook_3603191

Yum!

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Ingredients

45 mins

4 servings

2chicken breasts, cubed
1croissant tube
3celery chopped
3carrots chopped
1onion, chopped
6mushrooms, chopped
1/2 cupfrozen peas
3 cupchicken broth
1/4 cupall-purpose flour
3 tbspunsalted butter
2 tbspolive oil, extra virgin
1 tspgarlic powder
salt pepper

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Steps

45 mins

1

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.
2

Once veggies are soft, add flour and stir to coat. Cook about 3 minutes.
3

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.
4

Stretch croissants across the top and pinch sides . Place in oven and cook 18 to 20 minutes. Enjoy