Ingredients:

  • 3 cups (450g) shredded or cubed rotisserie chicken
  • 2 cups (300g) frozen peas and carrots mix
  • 1/3 cup (75g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (3g) onion powder
  • 1 tsp (3g) garlic powder
  • salt and black pepper to taste
  • 2 cans (8 oz / 225g each) crescent roll dough
  • 2 tbsp (30g) melted butter
  • 1/2 tsp (1g) dried parsley

Instructions:

  1. Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1–2 minutes until the mixture smells nutty and turns a light golden hue.
  2. Slowly pour in the chicken broth and heavy cream, whisking constantly to prevent lumps. Stir in the onion powder and garlic powder, simmering until the sauce reaches a velvety, thick consistency that coats the back of a spoon.
  3. Remove the skillet from heat. Fold in the shredded rotisserie chicken and the frozen peas and carrots. Stir gently until the filling is evenly distributed and steaming hot. Taste the mixture and add salt and pepper as needed.
  4. Preheat your oven to 375°F (190°C). Pour the chicken mixture into the 9x13-inch baking dish, spreading it into an even layer.
  5. Unroll the crescent roll dough and lay the triangles across the top of the filling. Pinch the seams together to seal the edges against the side of the dish.
  6. Brush the top of the crescent roll crust with the melted butter and parsley mixture.
  7. Bake for 15–20 minutes, or until the crust is mahogany-colored and the filling is bubbling around the edges. Let it rest for 5 minutes before slicing to allow the sauce to set.