Pot pie is a great dish that is warm and comforting and delicious. As fall approaches its something that can fill your belly and soul.
- 3 cups cooked shredded chicken (I use this cooking method)
- 2 cups chicken broth
- 1 can crescent roll dough
- 1/2 stick butter
- 1 cup broccoli florets, diced fine (fresh or thawed from frozen)
- 1/2 cup onion, diced fine
- 1/2 cup diced or shredded carrot
- 1/4 cup celery, diced fine (optional)
- 1/4 cup flour
- splash of half and half or milk
- 1 egg
- 2 tbsp minced parsley (optional)
- 1 tsp minced garlic
- 1/2 tsp thyme
- pinch of turmeric
- salt and black pepper to taste
Melt butter in medium skillet (cast iron if you have it) on medium high heat. Add onion, carrot, celery, garlic, and salt and pepper, stirring until onions begin to soften and become translucent. Add chicken and broccoli, then sprinkle flour over the top, stirring very well until incorporated. Pour in broth, stir, and allow to bubble and thicken (may need to reduce heat slightly). When done…
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