Cheesy Chicken Pot Pie Baby!
2 tbsp. garlic (minced)
1/4 cup diced onions
2/3 cup diced carrots
1 tsp. salt
1/4 tsp. pepper
1 1/2 cup chicken broth
2/3 cup corn
2/3 cup chopped broccoli
2/3 cup of milk and heavy cream, whisked together
1/2 cup flour
1/2 cup cheddar cheese
1/2 cup of Italian mix cheese (can be found at your local grocery store near the mixed and shredded cheeses)
1 tbsp. 4-cheese Alfredo sauce
2 boneless, skinless chicken breast (cooked and chopped)
1 tbsp. olive oil
1/4 cup potatoes (chopped)
1 can of crescent rolls
Preheat oven to 325 degrees. In a pan over medium heat, add in the butter, onions, carrots, garlic, chicken broth, salt and pepper; stir. Bring to a boil and simmer until carrots and onions are softened. In another pot, fill with about 1 to 1 1/2 cups of water and bring to a boil; add in the potatoes and cook until softened. Add in the corn and broccoli to the carrots and onions mixture; stir and cook for about 5-6 minutes. Whisk together the milk/heavy cream and flour and add to the carrots and onions mixture; stir and cook for 1-2 minutes until the mixture has thickened. Add in the chicken, cheeses, potatoes and Alfredo sauce and stir. If you want more salt, this is the point where you taste and add more salt and/or pepper. Remove from heat and set aside. Roll out the crescent rolls and cut in half so that one half can serve as the base and the other half can serve as the crust on top of the pie. Place the rolled out dough in your baking dish and spoon in the carrots and onions mixture; top with the other half of the crescent roll dough (*slice about 2-3 small holes in the top) and bake for 15-20 minutes until done and crisp on top. Enjoy!
*Johnna’s tip: This was the recipe that made it’s TV debut this weekend:-) As a member of the DC Food Blogger’s Challenge Competition, this was the recipe that was made and got some good and not so good feedback…so what tips do we have for you today??
1. Make sure you have that crust totally cooked…
2. Add salt! (*It may be lacking the amount that makes it just right…) and
3. Lighten up on the garlic if that’s not your thing, but if it is, this recipe is on point for the garlic lover in you!
Picture source: http://www.kraftcanada.com/en/WhatsCookingArchive/2008/Fall2008.aspx
Category: baked, chicken, main dish, vegetarian
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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omg that looks incredible! I’d definitely like something like that for dinner. Alas, I’m guessing you don’t deliver ;(
LoL, I will have to make it sometime!