#comforfood

So, fall is in full effect and I wanted something comforting and cozy for my meal prep. I searched my brain and chicken pot pie immediately came to mind!! I haven't made it in sooo long so I wondered if I could still conjure up this comfort food classic. I also asked myself if I could do a better for you version and I think I nailed it!! I did a little taste test while cooking and let me tell you, it is still one amazing dish!!! You won't be disappointed with this version. I hope you and your family enjoy it just as much as I did!!

Ingredients

1 can reduced fat crescent rolls

3 stalks celery, chopped

8 baby carrots, chopped

1/2 cup frozen peas

1/4 of a sweet onion chopped

5 boneless, skinless Perdue chicken tenders, diced into cubes or 1 boneless, skinless chicken breast dices into cubes

1/4 light sour cream

1/2 low sodium chicken broth

1/4 cup parmesan cheese

2 tablespoons GF flour

1/2 stick of Country Crock Olive Oil Butter plus 2 tablespoons

Garlic powder

Pepper

Onion powder

Celery seed

Ground thyme

Dried rosemary

Paprika

Dash of salt

(Note: you can use a frozen vegetable medley versus fresh vegetables to save time!)

Recipe

Preheat oven to 375. Grease a clear 9 by 9 pyrex dish. Unroll your crescent rolls onto wax paper and take half and spread out onto the Pyrex dish. Smooth the edges and the poke holes. Place in oven and bake for about 7 minutes or until slightly brown. Remove and set aside. Then, proceed to chop all of your vegetables and place in a bowl. Season with garlic powder, thyme, rosemary, dash of salt, celery seed and pepper. Set aside. Next clean and dry your chicken. Dice into small cubes and season with pepper, paprika, onion powder, garlic powder and a dash of salt. Then, in a skillet melt the butter and saute the chicken. Remove the chicken once brown but leave any juice and fat. Add in the vegetables and saute until transparent. Add in the remaining butter until melted. Then, add in the chicken broth. Stir and then add in the flour and sour cream. Let boil until thickened. Then add in parmesan cheese and stir. Add additional seasonings to taste!! Let boil about 6 minutes or so. Turn off heat and then let sit a few minutes. Then spoon into the bottom crust. Then top with remaining crescent rolls and smooth the edges again. Place back in over until top is golden brown. Be careful as this happens fast!!! Remove, let cool and enjoy!!