Chicken Pot Pie

Evening! I have made a few Chicken Pot Pie recipes here before. The family loves them all. I usually use biscuit dough or puff pastry, but I improvised with pop can crescent dough ; )

2 cooked chicken breasts (or rotisserie chicken) 2 potatoes, diced
1 bag frozen mixed veggies (corn, peas, etc.)
1 small container of sliced mushrooms
1 teaspoon each of salt, pepper, poultry seasoning, celery salt, nutmeg, garlic powder, and onion powder
2 tablespoons of Worcestershire sauce
8 oz. chicken-flavored cooking stock
1 cup heavy cream
1 container of pop tube crescent dough


Preheat the oven to 350 degrees F.

In a medium to large dutch oven, add a bit of oil to your pan. Over med.high heat, cook your potatoes until just fork tender, about 8 minutes.

Make a rux using equal parts butter and flour. I did 3 tablespoons of each. Then I added in my chicken stock and whisked well. If I had canned chicken condensed soup, I would have added that instead, but I did not!

Add in frozen vegetables, shredded chicken, and your seasonings in the dutch oven. I cooked until everything was warmed through, about 15 minutes or so. The last few minutes I stirred in my heavy cream.

I added the mixture in my pie pan, then covered it with the crescent dough. It was a hit!

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