Chicken Pot Pie, OAMC and Lighter

"From Holly Clegg's cookbook. I'm posting this so I can add it to my shopping list. I'm planning on freezing this in individual containers lined with plastic wrap then in ziplocs once frozen. I can then defrost and heat in original container."
 
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Ready In:
40mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • In non stick skillet with cooking spray, saute celery, onions, carrots, and sweet potatoes over med. heat until tender, 7-10 minutes.
  • Add flour, stirring, and gradually stir in stock and milk, bringing to a boil. Reduce heat and stir until thickened.
  • Add chicken and peas.
  • Transfer to 9x9x2 baking pan sprayed with non stick spray. Lay crescent roll triangles on top, sealing the sides.
  • To eat now: Bake at 375F 10-15 minutes or until top is lightly browned.
  • To freeze: Do not bake before freezing. Cool to room temp., wrap, label, and freeze. The crust can be added before or after freezing. Freeze up to 3 months.
  • Finish after freezing: Remove and defrost. Preheat oven to 375°F Cover with crescent roll crust to seal. Bake for 20 minutes or until heated and crust is light brown. Cover top lightly with foil if crust starts getting too brown.

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