Chicken Pot Pie {Picky Eater Approved!}

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My husband is such a picky eater and doesn’t like recipes that have veggies mixed in with the meat. He likes his veggies on the side and usually in a separate bowl. I try to honor his preferences and make things that I know he’ll enjoy, so I’ve avoided chicken pot pie all these years.

I came across Joanna Gaines’ recipe for Chicken Pot Pie and decided to give it a (modified) try! The ingredients are very similar to the chicken dumplings I make that Paul loves. He gave this recipe the picky eater stamp of approval!

I made enough changes to the recipe that I decided to post my version here for anyone else looking for a picky eater approved chicken pot pie. Here it is!

Picky Eater Chicken Pot Pie (adapted from this recipe, originally found in the Magnolia Table cookbook)

• 2 tablespoons butter or margarine
• 3 tablespoons flour
• 16 ounces chicken broth
• 1 can cream of chicken soup
• 2 cups cooked, shredded chicken – rotisserie chicken works well, but I used chicken I cooked Barefoot Contessa style
• 1 cup frozen peas (optional)
• salt and pepper
• 1 can of crescent rolls

Preheat the oven to 375 F. Spray an 8 inch baking pan with cooking spray.

In a large skillet or dutch oven, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute, stirring often and scraping the bottom of the pot. Whisk in the chicken broth and continue whisking until the flour is fully incorporated. Whisk in the chicken soup. Increase the heat to medium-high and bring to a gentle boil. Simmer for 5 minutes.

Remove from the heat and stir in the cooked chicken. Taste and season if necessary with salt and pepper. Pour the mixture into the prepared baking dish. (This is where I carefully added the frozen peas to my side of the dish, keeping them from contaminating Paul’s side.) 🙂

Open the crescent rolls and unroll the contents onto a surface. Press the perforations together inside each rectangle to make a single rectangle. Set it on top of the stew in the pan, cutting little strips to fill in the gaps as needed.

Bake until the crust is nicely browned and the stew is bubbling around the edges, at least 20 minutes. It will be much browner than normal crescent rolls – if you take it out too early, the dough underneath will still be raw. Let it stand for 5 minutes before serving.

Note: This serves 2-4. The original recipe calls for it to be served over mashed potatoes, which would make it serve 4. I served this to the two of us (sans potatoes) with a side salad and had one serving of leftovers. I plated it in shallow bowls, topped with dried parsley.

Enjoy!