Chicken Pot Pie

I've been making this recipe for a while and believe I may have seen it in a magazine many years ago.   I made a few adaptations to suit my family's tastes and it is now one of our favorites.

Chicken Pot Pie

1 cup water
2 teaspoons powdered chicken bouillon
3/4 cup chopped fresh and/or frozen vegetables (such as carrots, peas and corn)*
2 tablespoons plus 1/2 teaspoon cornstarch
1 cup milk
1 1/2 cups chopped cooked chicken**
1/2 cup shredded cheddar cheese
1 teaspoon parsley
1/8 teaspoon thyme
1/8 teaspoon pepper
1 tube (4 ounces) refrigerated crescent rolls

Preheat oven to 375 degrees F.  In a medium saucepan, bring the water, chicken bouillon and vegetables to a boil.  Reduce heat and simmer uncovered for 3 to 5 minutes or until vegetables are tender.  In a small bowl, blend cornstarch and milk until smooth.  Add to vegetable mixture.  Bring to a boil over medium high heat, stirring constantly.  Cook 1 to 2 minutes or until thickened, again stirring constantly.  Add chicken, cheese, parsley, thyme and pepper.  Pour into a greased 8 inch square baking dish.

Unroll the crescent dough separating into two rectangles.  Press seams and perforations together.  Put the long sides together forming a square and press edges together to seal.  Cut into eight strips (a pizza cutter works great!).  Weave strips over chicken mixture.  Bake for 25 to 30 minutes or until top is golden brown.  

Yield:  2 - 3 servings

*I have even used a mixture of fresh and frozen vegetables. Feel free to add things to your taste (i.e. mushrooms, green beans, etc.)

**Turkey can be substituted for the chicken

Chicken Pot Pie