Table for More: Chicken Pot Pie

We made a delicious pot pie tonight.  It’s my mom’s recipe, though at home, we use real pie crust.  However, I got two cans of crescent rolls for FREE yesterday at Publix, so I substituted those.  The picture makes it look a mess, but it was oh-so-yummy!  Give it a whirl!  (My mom will be proud.)Pot Pie


    1/4 cup margarine or butter
    1/4 cup all purpose flour
    1 tablespoon dry (ground) mustard
    1 tsp salt
    1/4 tsp pepper
    2 cups milk
    1 package (8 oz) cream cheese
    1 package (10 oz) frozen green peas
    2 cups cut-up cooked chicken
    1 cup sliced fresh celery (optional)
    1/2 cup sliced green onions
    2 cans Pillsbury crescent rolls


  • Preheat oven to 375 F.
  • Heat 1/4 cup butter in a 3qt saucepan over low heat until melted.
  • Blend in flour, mustard, salt, and pepper.
  • Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
  • Add milk, then heat to boiling, stirring constantly.
  • Boil for 1 minute, then remove from heat.
  • Stir in cream cheese, beat until smooth.
  • Rinse frozen peas under running water to separate, then drain.
  • Mix in peas, chicken, celery, and onions into the sauce mixture.
  • Line the bottom of a 8x8x2 baking dish with one can of crescent roll dough (connect the pieces to form a pie crust).
  • Pour in the sauce mixture, then carefully cover the top with the other can of crescent roll dough.  Press the pieces together at the sides, corners and seams so the mixture doesn’t leak out while cooking.
  • Bake uncovered until golden brown, about 30-35 min. Let stand 10 min before serving.

Number of Servings: 6


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