Preheat oven to 375 degrees. Spray 9x13X3inch deep baking pan with vegetable oil.
In large soup pot or Dutch oven, melt the butter over medium low-heat. Add the onion and saute until tender until translucent, 3 to 4 minutes. Add the carrots and cook until slightly softened, about 4 minutes. Stir in the flur and cook for 1 minute, stirring and scraping the bottom of the pot.
Wisk in the chicken broth and continue whisking until the flour is fully incorporated. Stir in the chicken soup. Increase the heat to medium high and bring to a gentle boil. Simmer for 5 minutes.
Remove from the het and stir in the shredded chicken and frozen peas. Taste and season with salt and pepper. Pour the mixture into the prepared baking dish.
Open one can of crescent dough and unscroll the contents onto a surface. Press the perforations together inside each triangle to make a single rectangle. Set it on top of the stew in the pan, flush against one long side; it will cover about two-thirds of the surface. Open the second can of the dough and unroll onto the surface. Set aside half of the dough. Make one long rectangle. Place it on the uncovered part of the stew. Do not overlap it with the dough that is already there. Tuck the corners and edges in if necessary. The dough should fit pretty neatly on top without needing to crimp the edges. (You can make roles with any leftover dough)
Bake Until the crust is nicely browned and the stew is bubbling around the edges (15 to 20 minutes) Let stand for 5 minutes.
For each serving consider serving with mashed pototoes. Spoon over the top of them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (48g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 43 (59%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.2mg||4 %|
|Sodium 119.3mg||4 %|
|Potassium 106.5mg||3 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.3g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 73
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