Ingredients:

  • 3 cups shredded rotisserie chicken breast
  • 12 oz frozen peas and carrots, thawed and patted dry
  • 0.5 yellow onion, finely diced
  • 2 cloves garlic, minced
  • 10.5 oz condensed cream of chicken soup, undiluted
  • 0.25 cup heavy cream
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.25 tsp celery salt
  • 16 oz Pillsbury™ Refrigerated Crescent Rolls (2 cans, 8 oz each)
  • 1 large egg
  • 1 tbsp water
  • 0.5 tsp coarse sea salt
  • 0.25 tsp dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
  2. Sauté the Base: Heat a splash of oil in a pan. Sauté 0.5 diced yellow onion until soft, then add 2 cloves minced garlic for 30 seconds until the aroma hits your nose.
  3. In a large bowl, combine the 3 cups shredded chicken, the thawed/dried 12 oz peas and carrots, and the 10.5 oz condensed cream of chicken soup.
  4. Cream and Season: Fold in 0.25 cup heavy cream, 1 tsp dried thyme, 0.5 tsp black pepper, and 0.25 tsp celery salt. Note: The celery salt is the hidden flavor that makes it taste like it's been simmering all day.
  5. Unroll one 8 oz can of crescent rolls. Press them into the bottom of the dish, pinching the seams to create a solid sheet.
  6. Add Filling: Spread the chicken mixture evenly over the bottom dough layer.
  7. The Top Crust: Unroll the second 8 oz can of crescent rolls. You can lay them flat or create a lattice. Seal the edges firmly to the bottom crust.
  8. Glaze for Gold: Whisk the egg and 1 tbsp water. Brush liberally over the top. Sprinkle with 0.5 tsp sea salt and 0.25 tsp dried parsley.
  9. The Golden Bake: Slide into the oven for 25 minutes until the top is deep mahogany and the filling bubbles.
  10. The Crucial Rest: Let the dish sit for 10 minutes before slicing. Note: This allows the starches to set so the filling doesn't run everywhere.