Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 16 ounces Ground Chicken; 2 tablespoons Vidalia Onion (minced); 1 cup Carrot (sliced); 1 cup Celery (rough chopped); 1 cup Broccoli Florets; 10 1/2 ounces Condensed Cream of Chicken Soup; 5 ounces Water; 8 ounces Crescent Roll Dough; 2 tablespoons Salted Butter; 1 pinch Fennel Seed; 1 pinch Ground Sage; 1 pinch Smoked Paprika; 1/4 teaspoon Dried Oregano; 1/2 teaspoon Salt; 1/2 teaspoon Ground Black Pepper

hands.matt @cook_3355319

North Carolina

I prefer to use ground chicken for this recipe, because it seems to lend itself to the flavors of the fennel and vegetables.

hands.matt @cook_3355319

North Carolina

I prefer to use ground chicken for this recipe, because it seems to lend itself to the flavors of the fennel and vegetables.

Saved

Ingredients

60 mins

6 servings

16 ouncesGround Chicken
2 tablespoonsVidalia Onion (minced)
1 cupCarrot (sliced)
1 cupCelery (rough chopped)
1 cupBroccoli Florets
10 1/2 ouncesCondensed Cream of Chicken Soup
5 ouncesWater
8 ouncesCrescent Roll Dough
2 tablespoonsSalted Butter
1 pinchFennel Seed
1 pinchGround Sage
1 pinchSmoked Paprika
1/4 teaspoonDried Oregano
1/2 teaspoonSalt
1/2 teaspoonGround Black Pepper

Saved

Steps

60 mins

1

In a large saucepan over medium-low heat, add chicken, fennel, sage, smoked paprika, oregano, half of salt, and half of pepper. Stirring frequently, crumble and cook 10 minutes or until just cooked through.
2

To the chicken, add butter and stir until melted. Add onion, carrot, celery, broccoli, and remainder of salt/pepper. Cook stirring occasionally for 15 minutes or until vegetables are softened.
3

Preheat oven to 350°F
4

Stir soup and water into chicken/vegetable mixture and bring to a simmer. Pour into baking dish.
5

Place crescent roll dough evenly across the top of the chicken mixture.
6

Bake at 350°F degrees for 30 minutes.