Source: This recipe was an adaptation of a chicken pot pie recipe obtained from Betty Crocker's Cookbook "New and Revised Edition" Copyright 1978. General Mills, Inc. Mpls, Mn.
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| Mini Chicken Pot Pies in Crescent Roll Crust |
1/3 cup butter
1/3 cup flour
1/3 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups chicken, chopped
1 package frozen peas or vegetables
3 - packages of crescent rolls (8 rolls per package)
*Alternative pie crust recipe:
2/3 cup shortening (+ 2 Tablespoons)
2 cups flour
2 teaspoons celery seed
1 teaspoon salt
5 Tablespoons water
To Serve:
Cut 2-3 chicken breats into 1/2 pieces. Season the chicken with salt and pepper and cook in a nonstick pan until cooked through. Cool the chicken and coarsely chop. Set aside.
In a nonstick sauce pot, melt butter. Add flour and whisk constantly allowing the raw flour to cook some and forming roux. Add onion, salt, and pepper. Cook onions until soft and semitranslucent. Slowly whisk the chicken broth and milk into the flour and butter mixture. Slowly heat wet mixture until slow boil, constantly whisking. Add chicken and vegetables. Allow pot pie filling to heat until thickened.
While the pot pie mixture is cooking unwrap crescent rolls leaving them in squares (two crescent rolls per square). On a lightly flowered surface, roll the cresents to seal the seam and stretch the dough. Place one square of pastry in each of 12 muffin cups, allowing the excess to hang over the sides. Add pot pie mixture to each cup and pinch together the excess dough to enclose the filling. No egg wash or extra butter is required to glaze these pies. Cook at 350 degrees Farenheit until the pastry is baked brown 30-35 minutes.
Difficulty: Easy - This recipe is a prep-and-serve and requires very little culinary expertise.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: These pot pies have a particularly cozy appearance. They are smaller even then mini pot pies you might buy in the freezer case. They aren't particularly fancy to look at and there is little color contrast to laud. However, the beauty of the basic cresent roll dough is clearly apparent. The pastry puffed nicely and provided a beautiful brown color. Through a couple of chives over the top or a sprinkle of chopped parsley and you'll achieve picture perfect results...in a sense.
Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.
Visual Appeal: These pot pies have a particularly cozy appearance. They are smaller even then mini pot pies you might buy in the freezer case. They aren't particularly fancy to look at and there is little color contrast to laud. However, the beauty of the basic cresent roll dough is clearly apparent. The pastry puffed nicely and provided a beautiful brown color. Through a couple of chives over the top or a sprinkle of chopped parsley and you'll achieve picture perfect results...in a sense.
Overall Taste: The taste of this version of the recipe is hit and miss. The mouthwatering aspect of this recipe is the natural butteriness of the crescent roll dough coupled with the homemade chicken and gravy filling. It tastes much better than it can be described. Where this version falls short is in the lack of a traditional pie crust, which seems to be somewhat lighter, flakier, and offers the option of adding celery seed baked right in. The flavor of the pot pie filling is basic and really hard to screw up.
Overall Experience: If I had all the time in the world, I would much rather have a traditional pie crust as a vessel for this very good chicken pot pie filling. It was fun to make these pot pies because my girlfriend and I got to both work on them together.
What I found most disappointing, however, was that the crescent roll soaked up virtually all of the liquid from the filling. When the pie was cut open, there was little of the traditional oozing you come to expect with a good pot pie. I might try this version again if I were to use large muffin cups instead of the traditional size. This variation might provide for a better crust to filling ratio and restore the natural pot pie order of things.
In addition, cooked crescent rolls do not reheat particularly well. Reheated the crust/dough became more chewy that flaky and particularly soggy.
Additional Notes: As made, it does not appear that docking the bottom of the crescent roll doigh is necessary. An alternative crust or vessel for this filling is egg roll wrappers, which was an idea presented to me by my little sister who is just learning to cook in her own home. It was very inspiring!
*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.
