Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 4 chicken breasts; 1 stick margarine; 3 bay leaves; 1 Tbsp. thyme; 2 Tbsp. sweet basil; 1 can Veg-All; 1 onion, chopped; 2 Tbsp. margarine; 4 cubes chicken bouillon; 1 tsp. oregano; 4 Tbsp. flour; 4 Tbsp. margarine; 1 can crescent roll dough

13 ingredients

9 steps

Ingredients

4 chicken breasts
1 stick margarine
3 bay leaves
1 Tbsp. thyme
2 Tbsp. sweet basil
1 can Veg-All
1 onion, chopped
2 Tbsp. margarine
4 cubes chicken bouillon
1 tsp. oregano
4 Tbsp. flour
4 Tbsp. margarine
1 can crescent roll dough

Directions

1

Simmer chicken breasts, 1 stick margarine, chicken bouillon and spices in stock pot with sufficient water to cover for about 4 hours.
2

Remove chicken and bay leaves.
3

Cool chicken and dice. Saute onion in 2 tablespoons margarine until transparent.
4

Combine the flour and 4 tablespoons margarine in skillet; cook until slightly browned.
5

Take pot with chicken broth off fire.
6

Add roux; stir until thickened.
7

Add onion, diced chicken and Veg-All. Pour into baking dish.
8

Cover with crescent roll dough.
9

Bake according to instructions on roll can.