The recipe came out fabulous; rich, yet comforting; so yummy, it was difficult not to eat more than two. It tasted exactly like a homemade chicken pot pie, but only one minor problem, no veggies. I intend on making this recipe again, but this time I'll buy a package of frozen pea and carrot mix, defrost them and add them to the chicken pieces before rolling up the crescent dough. Heck, I might even put a few spoonfuls into the sauce for some texture.
Chicken Roll Ups
2 boneless, skinless chicken breasts4 cups water
½ tsp. salt
¼ tsp ground black pepper
¼ tsp. celery seed
½ cup reserved broth (from water used to cook chicken)
1 (10.5 oz.) can cream of chicken soup
½ cup unsweetened almond milk
1 Tbsp. flour
1 (8 oz.) canister crescent roll dough
1 (8 oz.) package shredded Colby/Monterey Jack cheese mix, divided in half
Place chicken in 5 quart pot; cover with water and add in salt, black pepper and celery seed. Cook on medium-high heat for 20 minutes; remove chicken and chop or shred, reserve a half cup of cooking water.
In a medium bowl, thoroughly combine reserved water, soup, almond milk and flour; set aside.
Preheat oven to 375F; spray a 9” x 13” baking dish with nonstick cooking spray.
Open canister of crescent roll dough, separate 8 triangles onto board; press half of the cheese onto the dough. Divide chicken into 8 portions, place chicken at larger end of each triangle of dough. Carefully begin rolling the dough over the chicken, tucking in the ends if necessary; place completed rolls into baking dish, leaving one inch space between each.
Pour two thirds of the sauce between and around the rolls; spoon remaining one third over the rolls. Bake for 25 minutes; remove from oven and spread remaining half of cheese over rolls; bake additional 5 minutes and let rest for 5 minutes before serving.
Makes four servings.