Quick Chicken Pot Pie

Name: Quick Chicken Pot Pie
Ingredients: 2 whole large skinless, boneless chicken breasts; 2 Tbsp. margarine or butter (1/4 stick); 1 small onion, minced; 2 Tbsp. cornstarch; 1 (16 oz.) pkg. frozen mixed vegetables (carrots, cauliflower, green beans, zucchini and butter beans); 1 envelope chicken flavor bouillon; 1 c. half and half; 1 Tbsp. Dijon mustard; 1/4 tsp. dried rosemary leaves, crushed; 1/4 tsp. salt; 1/8 tsp. pepper; 1 (8 oz.) pkg. refrigerated crescent dinner rolls

12 ingredients

6 steps

Ingredients

2 whole large skinless, boneless chicken breasts
2 Tbsp. margarine or butter (1/4 stick)
1 small onion, minced
2 Tbsp. cornstarch
1 (16 oz.) pkg. frozen mixed vegetables (carrots, cauliflower, green beans, zucchini and butter beans)
1 envelope chicken flavor bouillon
1 c. half and half
1 Tbsp. Dijon mustard
1/4 tsp. dried rosemary leaves, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. refrigerated crescent dinner rolls

Directions

1

About 45 minutes before serving, cut chicken breasts into bite size pieces.
2

In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking in oven later) over medium heat, in hot margarine or butter, cook chicken breasts, half at a time, until lightly browned.
3

With slotted spoon, remove chicken to bowl.
4

Preheat oven to 400°.
5

In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen vegetables, bouillon, half and half, mustard, rosemary, salt and pepper to skillet.
6

Heat to boiling, stirring constantly. Stir in chicken. Remove skillet from heat.