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Chicken Pot Pie


Not sure what you are going to do with your left-over turkey after Thanksgiving? Substitute shredded turkey for chicken!

Since you are probably exhausted from doing a seemingly endless pile of dishes, this pot pie recipe is super simple and uses only 1 pot. Most chicken pot pie recipes I found called for using pie crust – which makes a lot of sense – but I LOVE crescent rolls! Growing up, crescent rolls were a staple and often fought over at the dinner table – we would shove them down as fast possible so we could get more! Crescent rolls add a great buttery fluffy crust vs flaky, more dense pie crust.


Serves 4


-1 tbps oil

-one chopped onion

-1/2 cup chopped mushrooms

-2-3 stalks chopped celery

-11/2 cup peeled and cubed sweet potato

-2 tsp chopped fresh thyme

-1/3 cup flour

-11/2 cup chicken stock

-1/2 cup Turner’s whole milk Find It

-2 cups shredded chicken or turkey

Salt and pepper to taste

-crescent roll dough



  1. Preheat oven to 425. Heat oil in dutch oven or deep pan over medium high heat. Add onion and celery, cook until softened approx 7 minutes, stirring frequently.


  1. Add sweet potato and thyme, cook until tender, approx 6 minutes. Stir in flour to coat. Add stock and milk and bring to a boil. Remove from heat and stir in chicken. Salt and pepper to taste.


  1. Spray four ramekins with non stick cooking oil. Fill with chicken mixture. Cut crescent rolls dough into squares and pinch together any seams. Place on top of ramekin and back until golden brown, 17 to 19 minutes.