Chicken Pot Pie Crescent Wreath

Are you in the mood for a classic comfort food that’s both savory and satisfying? Look no further than our recipe for Chicken Pot Pie Crescent Wreath!

This dish is a delicious twist on the traditional chicken pot pie, with a fun and festive presentation that’s sure to impress your family and friends. Imagine a golden-brown wreath made of buttery, flaky crescent rolls, wrapped around a filling of tender chicken, vegetables, and a creamy sauce.

Not only is this dish delicious, but it’s also surprisingly easy to make. With just a few simple ingredients and a little bit of prep time, you can have a homemade dinner that’s sure to please everyone at the table. Plus, leftovers are just as delicious the next day!

Whether you’re hosting a dinner party or just want to treat yourself to a cozy night in, our Chicken Pot Pie Crescent Wreath is the perfect recipe to add to your repertoire. So grab your apron and get ready to cook up a storm!

How to Make Chicken Pot Pie Crescent Wreath

INGREDIENTS OF CHICKEN POT PIE CRESCENT WREATH

• 1 Pkg Bell & Evans Ground Breast Meat
• 2 TB Olive oil
• 1/4 cup All-purpose flour
• 2 1/2 cups Milk
• 1 bag (10 oz) Mixed organic frozen vegetables
• 1 1/2 tsp Salt
• 1 tsp Pepper
• 2 cans (8 oz) Crescent rolls
• 1/4 cup Unsalted butter, melted
• 3 cloves Garlic, finely grated
• 1 tsp Fresh rosemary, minced

INSTRUCTION FOR MAKING THE PERFECT CHICKEN POT PIE CRESCENT WREATH

1. Preheat oven to 375°F and line a baking sheet with parchment paper. Heat oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking up into small crumbles with a wooden spoon until fully cooked, about 8 minutes. Stir in flour, and cook until no lumps remain about 1 minute. Stir in milk, and simmer, stirring occasionally, until thick, about 8-10 minutes Remove from heat and let cool to room temperature.
2. Mix cooked ground chicken mixture, vegetables, salt, and pepper together in a large bowl until combined. Set aside for filling crescent rolls.
3. Unroll crescents and separate them into 16 triangles. Overlap triangles on a prepared baking sheet so that the short sides of triangles form a wreath shape.
4. Spoon chicken mixture on the half of each triangle closest to the center of the ring. Fold each triangle over the filling, tucking under the bottom layer of the triangle to seal it. Repeat around the entire wreath until the filling is covered.
5. Mix butter, garlic, and rosemary together in a small bowl. Brush the wreath with the butter mixture until coated. Bake until golden brown and fully cooked, about 20-25 minutes. Serve and enjoy.