Food Town Chicken Pot Pie Crescent Bake

Total Time: 55 min, 6 Servings

Ingredients

• 1/3 cup butter
• 1/4 cup chopped onion
• 1/3 cup all-purpose flour
• 1/4 teaspoon dried thyme leaves
• 1 3/4 cups Chicken Broth (from 32-oz carton)
• 2/3 cup milk
• 1 bag (10 oz) frozen mixed vegetables
• 3 cups chopped cooked chicken
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Directions

1. Heat oven to 375°F. Spray 12×8-inch or 11×7-inch (2-quart) rectangular glass baking dish with cooking spray.
2. In 2 1/2- to 3-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring constantly, until mixture is bubbly. Gradually stir in broth and milk.
3. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in vegetables and chicken. Cook over medium heat about 5 minutes, stirring frequently, until mixture is heated through; pour mixture into baking dish.
4. Unroll crescent dough; separate into triangles. Place on top of hot chicken mixture, overlapping slightly, to look like braided appearance.
5. Bake 20 to 25 minutes or until deep golden brown and dough is baked through. Let stand 5 minutes before serving.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.