Recipe - Quick Chicken Pot Pie

2 Chicken breast (boneless)
2 tablespoon Butter or margarine; 1/4
stick
1 small Onion; minced
2 tablespoon Cornstarch
1 pack Frozen mixed vegetables; (16
oz)
1 Chicken bouillon
1 cup Halfandhalf
1 tablespoon Dijon mustard
One fourth teaspoon Dried rosemary leaves;
crushed
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 Refrigerated crescent rolls

1)Cut chicken breasts into bitesized pieces. In 10inch skillet with
ovensafe handle (or cover skillet handle with heavyduty foil when baking
on oven later) over med. heat, in hot margarine or butter, cook chicken
breasts, half at a time, until lighly browned. With slotted spoon, remove
chicken to bowl.

2) Preheat oven to 400F. In drippings remaining in skillet, cook onion
until tender. In cup, stir cornstarch and Three fourths cup water until smooth. Add
cornstarch mixture, frozen veggies, bouillon, halfandhalf, mustard,

rosemary, salt, andpepper to skillet; heat to boiling, stirring constantly.
Stir in chciken. Remove skillet from heat.

3) Unroll crescent dough on lightly floured surface; seperate into 2
rectangles. For each rectangle, pinch perforations to seal and rool dough
to measure 11" by 4". Cut each rectangle lenghwise into four 1inch wide
strips. Use strips to make lattice top over chicken mixture, allowing

excess dough to extend over side of skillet. Then, twist excess dough and
place around edge of skillet. Bake 10 minutes or until crust is golden
brown.

Each serving: About 385 cal., 17 g fat, 69 mg chol., 770 mg sodium.

Source: Good Housekeeping/Jan.91

Contributor: Sarah Gruenwald sitm@ekx.infi.net sent to Recipelu 12898

Posted to recipeludigest Volume 01 Number 626 by P&S Gruenwald
sitm@ne.infi.net on Jan 28, 1998