Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups frozen peas and carrots blend
  • 0.5 cup sliced celery
  • 3 tbsp unsalted butter
  • 0.33 cup all-purpose flour
  • 2 cups low-sodium chicken bone broth
  • 0.5 cup 2% milk
  • 1 tsp dried thyme
  • 0.5 tsp rubbed sage
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 8 oz refrigerated crescent roll dough
  • 1 large egg
  • 1 tsp water
  • 0.5 tsp coarse sea salt
  • 1 tsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 12-inch oven-safe skillet over medium heat, melt the butter. Add the cubed chicken breast, onions, and celery. Sauté for 6-8 minutes until the chicken is golden and the onions are translucent.
  3. Add the minced garlic and sauté for an additional 60 seconds until fragrant.
  4. Sprinkle the flour over the chicken mixture and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken bone broth and milk, stirring constantly to prevent lumps. Add the frozen peas and carrots blend, thyme, sage, salt, and pepper.
  6. Simmer the mixture for 2-3 minutes until it reaches a thick, ribbon-like consistency. Ensure the filling is piping hot.
  7. Remove the cold crescent roll dough from the refrigerator. Unroll the dough and place it evenly over the hot filling. If using triangles, pinch seams together to form a solid sheet.
  8. In a small bowl, whisk the egg with 1 teaspoon of water. Brush the egg wash over the dough. Sprinkle with coarse sea salt and parsley.
  9. Bake for 15-20 minutes until the crescent topping is puffed and a deep golden brown.