I have a recipe that we call "Chicken Puffs" in our house. It's one of my grandma's recipes and has been one of my all time favorite foods since I was a kid. I decided to do a spin off that recipe and do a chicken pot pieish filling. I'd love for you to try them out and let me know what you think!
- 1 Large Chicken Breast
- 1/2 Can Cream of Chicken Soup
- 4 Oz Cream Cheese, slightly softened
- 1 Large Carrot, or several baby carrots, chopped/sliced
- 1/4 Cup Frozen Peas
- 1 - 2 Packages Crescent Roll Dough
- 1 Stick Butter, melted
- 1 1/2 Cups Italian Breadcrumbs
- 1 Can Cream of Chicken Soup
- 2 - 4 Oz. Cream Cheese
- 1 Can Chicken Broth
DirectionsBoil your chicken breast until cooked through. Chop or shred your chicken breast, set aside. Par boil your carrot slices for about 5 minutes, so they start to get soft, but aren't completely cooked through. In a large mixing bowl, mix together the cream of chicken soup and cream cheese. Then add in the chicken, carrots, peas, salt and pepper. Stir together with a spoon until well combined.
Take your crescent roll dough triangles. They them out and gently push them outwards to make them a bit wider. Put a dollop of your filling in the center of each triangle. You will be able to get 8-12 crescent rolls filled depending on how much filling you put inside. Wrap the dough around the filling and make sure all the sides are closed up (this takes a bit of practice, and in reality if you have a couple of holes it's not the end of the world, your filling will just seep a bit when you bake them).
Dip your dough in melted butter and then in seasoned breadcrumbs until it's covered everywhere. Place on a non-greased pan and bake at 350 degrees for 20 minutes.
To make the sauce simply put the cream of chicken soup, cream cheese and chicken broth in a medium sauce pan. Bring it to a simmer. Stir or whisk until all of the chunks are gone. Let it reduce until it's a good sauce consistency, not runny like it starts out.
I hope you enjoy this little twist on a chicken pot pie!