Quick Pot Pie
By: Anonymous
Published: Tuesday, March 2, 2010 - 2:33am

Ingredients




1 pound chicken breasts, boneless
2 tablespoons butter
1 sm. onion, minced
2 tablespoons flour or cornstarch
1 (16 oz.) pkg. frozen mixed vegetables
1 chicken-flavored bouillon cube
1 cup half
half
1 tablespoon Dijon mustard
1/4 teaspoon dried rosemary
1/8 teaspoon pepper
1 (8 oz.) pkg. refrigerator crescent dinner rolls

Preparation

1 Preheat oven to 400 degrees. Cut breasts into bite-size pieces. In skillet (wrought iron, if possible) in hot butter. Cook chicken. Remove chicken with slotted spoon. Add onion to skillet, cook until tender. 2 In cup, stir flour with 3/4 cup water until smooth. Add this to skillet with frozen vegetables, bouillon, half 3 Half, mustard, rosemary and pepper. Heat until boiling, stirring often. Stir in chicken. Remove from heat. 4 Unroll crescent dough. Separate into 2 rectangles. Cut in 1-inch strips lengthwise. Make lattice across top of skillet with excess roll into logs and place around edge of skillet. Bake 10 minutes until golden brown. Serves 4-6.