Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 2 cups (300g) frozen mixed peas and carrots, thawed
  • 1/2 cup (115g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth, low sodium
  • 1/2 cup (120ml) heavy cream
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) dried thyme
  • 1 can (8 oz / 225g) refrigerated Pillsbury Crescent Rolls
  • 1 tbsp (15g) melted butter

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place a large skillet over medium heat and melt 1/2 cup (115g) of unsalted butter.
  3. Add the diced onion and sauté for 3-5 minutes until translucent.
  4. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  5. Sprinkle the all-purpose flour over the butter and onions; whisk constantly for 2 minutes to cook out the raw flour taste until a bubbling golden paste forms.
  6. Slowly pour in the chicken broth while whisking vigorously to prevent lumps.
  7. Stir in the heavy cream and simmer for 3-5 minutes until the sauce thickens into a glossy consistency.
  8. Fold in the shredded cooked chicken and thawed frozen mixed peas and carrots.
  9. Season the filling with salt and black pepper.
  10. Pour the mixture into a 9x13 inch baking dish, spreading it evenly to the edges.
  11. Unroll the crescent roll dough and pinch the perforated edges together to create one solid sheet.
  12. Lay the dough sheet over the filling, pressing gently around the edges to seal.
  13. Brush the top of the dough with 1 tbsp (15g) of melted butter.
  14. Bake for 15-20 minutes, or until the crust is deep golden brown and the filling is bubbling, ensuring the internal temperature reaches 165°F (74°C).