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Chicken Pot Pie

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    Source: www.allpierecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, D
    MineralsZinc, Copper, Natrium, Calcium, Potassium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1/4 c. butter

    2. 1/3 c. all purpose flour

    3. 2 3/4 c. chicken broth

    4. 1/2 tsp. salt

    5. 1/2 tsp. pepper

    6. 3 1/2 c. chopped cooked chicken

    7. 1 (10 oz.) pkg. frozen mixed vegetables

    8. 1/2 c. chopped celery

    9. 2 pastry shells,

    10. 1 top,

    11. 1 bottom

    Instructions Jump to Ingredients ↑

    1. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly until mixture thickens and bubbles. Stir in salt and pepper. Stir in chicken and vegetables. Spoon into pastry shell; cover with second pastry shell. Cut vents in pastry top. Bake in 400 degree oven for 35 to 40 minutes.

    2. Unroll crescent rolls; seal perforations to form 2 rectangles from each package. Pat each into an 8″ x 4″ rectangle. Spread softened cream cheese onto rectangles; top with preserves and chopped nuts Cut each rectangle into 4 (8″x1″) strips. (You will have a total of 24 strips.) Fold each strip in half crosswise and twist. Transfer twists to a lightly greased foil lined baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or until golden brown. Cool. Makes 24.

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