- Recipe serves 4 servings
- Prep Time 10 min
- Cook Time 15 min
- 4 tablespoons I Can’t Believe It’s Not Butter, divided
- 2 cups already cooked rotisserie chicken (can be bought at kroger)
- 1 bag (16 oz) frozen mixed vegetables, thawed
- 3/4 medium russet potato, diced
- 2 tsp minced garlic
- 1⁄4 cup all-purpose flour
- 1 cup chicken bone broth or chicken stock
- 3 cups whole milk
- Kosher salt & ground black pepper, to season
- FOR THE CRESCENT DOUGH TOPPING:
- 1 can flaky crescent roll (from the refrigerated section)
- 2 tablespoons i can’t believe it’s not butter, melted
- 1 teaspoon garlic powder
- 1⁄4 teaspoon sea salt
Preheat the oven to 375 degrees F
Prepare the chicken: Add 2 tablespoons of I Can’t Believe It’s Not Butter to a 10.25-inchcast-iron skillet over medium heat. Place the shredded, already made Rotisserie chickenin the skillet and sautee with a dash of salt and pepper for 2-3 minutes. Carefullyremove from the skillet and transfer the chicken to a plate using tongs. Set aside.
Cook the seasonings: Place the skillet back over medium heat. Add the remaining 2tablespoons of I Can’t Believe It’s Not Butter. Once melted, add in the whole bag ofthawed frozen mixed vegetables, and diced potatoes. Season with 1⁄2 teaspoon salt and1⁄2 teaspoon ground black pepper and stir to combine. Cook, stirring occasionally, for 5-7minutes, until the veggies are soft and lightly browned. Add minced garlic and cook foranother minute, until fragrant.
Make the sauce: Sprinkle the 1⁄4 cup flour over the browned veggies and stir to combine.Cook for 1-2 minutes, until deeply browned. Scrape the bottom of the skillet with awooden spoon that may have formed, while slowly pouring in the chicken stock or bonebroth. While continuously stirring, then slowly pour in the 3 cups of milk. Bring to asimmer and cook for 4-5 minutes, stirring occasionally, until slightly thickened inconsistency. Add more salt and ground black pepper to taste and season with, ifneeded. Stir the cubed chicken that was set aside into the skillet.
Create the pot pie crust: Top the pot pie with flaky crescent dough by unrolling thecrescent dough and laying all pieces flat across the top of the skillet to cover the wholeskillet into the shape of a pie (it’s okay if the dough overlaps). Then in a small bowl,combine the melted I Can’t Believe It’s Not Butter, garlic powder and sea salt to make agarlic butter mix. Brush the garlic butter over the biscuits using a brush.
Bake the pot pie: Carefully transfer the skillet to the oven and bake for 15-20 minutes,until the crescent dough are golden brown and cooked thoroughly. Carefully removefrom the oven and cool slightly for approximately 15-20 minutes.
- Serving Size 1 serving
- Amount Per Serving
- Calories 620
- Total Fat 29 g
- Saturated Fat 21 g
- Trans Fat 0 g
- Polyunsaturated Fat 3 g
- Monounsaturated Fat 3 g
- Cholesterol 85 mg
- Sodium 380 mg
- Total Carbs 62 g
- Dietary Fiber 4 g
- Sugars 5 g
- Protein 29 g
- Vitamin D 0 mcg
- Calcium 84 mg
- Iron 6 mg
- Potassium 903 mg