Name: Chicken and Vegetable Crescent Roll Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast; 1 tsp kosher salt; Fresh cracked pepper; Olive oil spray; Half of an 8 oz package of reduced fat crescent rolls; 1 tablespoon light butter; 1 cup carrots, diced; 1 cup celery, diced; 1 cup white onion, diced; 1/2 tsp kosher salt; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp poultry seasoning; 2 tablespoons flour; 1 1/2 cups reduced sodium chicken broth; 1/2 cup whole milk; 3 oz reduced fat cream cheese; Pinch nutmeg; 1 cup frozen peas

Description

A comforting Chicken and Vegetable Crescent Roll Pie featuring a flaky crust filled with tender chicken and vibrant veggies, perfect for chilly evenings.

Ingredients

Scale

1 lb boneless skinless chicken breast
1 tsp kosher salt
Fresh cracked pepper
Olive oil spray
Half of an 8 oz package of reduced fat crescent rolls
1 tablespoon light butter
1 cup carrots, diced
1 cup celery, diced
1 cup white onion, diced
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp poultry seasoning
2 tablespoons flour
1 1/2 cups reduced sodium chicken broth
1/2 cup whole milk
3 oz reduced fat cream cheese
Pinch nutmeg
1 cup frozen peas

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 450°F, then spray a sheet pan with olive oil spray.
Season the chicken breast with salt and pepper on both sides, and place it on the sheet pan. Roast for about 25 minutes until fully cooked.
Remove the chicken, let it cool slightly, and chop it into bite-sized pieces.
In a large frying pan, melt the butter over medium-high heat. Add diced carrots, celery, and onion, sauté for 5-6 minutes until softened.
Add the spices: kosher salt, garlic powder, onion powder, and poultry seasoning. Stir to coat the veggies.
Sprinkle flour over the mixture and cook for another minute while stirring constantly.
Slowly pour in the chicken broth and bring to a boil to thicken.
Stir in the milk, cream cheese, and nutmeg until creamy.
Integrate the chicken and frozen peas, and pour into a pie dish.
Cover with crescent rolls, pinch seams together, and spray the top with olive oil and sprinkle with kosher salt.
Bake at 375°F for about 20 minutes until golden brown.

Notes

Feel free to add herbs or cheese for extra flavor. Leftovers can be stored in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 300
Sugar: 4g
Sodium: 600mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg