If you’ve ever watched HGTV’s Fixer Upper, then you know Joanna Gaines. Not only is she known for her incredible interior design skills, but for her amazing recipes as well.
One of her many delicious delicacies is her chicken pot pie.
Joanna’s been making this version of chicken pot pie for her kids since they were toddlers. Her version has a soupy consistency that’s perfect over a bed of mashed potatoes.
Sometimes, she mixes it up and uses biscuit dough as her crust rather than crescent rolls. Joanna swears by both of these, so whatever you choose, you really can’t go wrong.
Here’s how to make it:
- Nonstick cooking spray, for the pan
- 4 tablespoons (1/2 stick) salted butter
- 1/4 small white onion, finely chopped (optional)
- 4 carrots, peeled and cut into 1/2-inch dice
- 1/4 cup all-purpose flour
- 8 cups (64 ounces) chicken broth, store-bought or homemade
- Two 22.6-ounce cans condensed cream of chicken soup
- 4 cups shredded meat from 1 store-bought rotisserie chicken
- 1 cup frozen peas
- Kosher salt and freshly ground black pepper
- Two 8-ounce tubes refrigerated crescent rolls
- Mashed potatoes, for serving
1. Preheat the oven to 375°F. Spray a 9-by-13-inch baking pan with nonstick cooking spray.
2. In a large soup pot or Dutch oven, melt the butter over medium-low heat. Add onion and sauté until translucent, 3 to 4 minutes. Add the carrots and cook until slightly softened, about 4 minutes.
Stir in the flour and cook for 1 minute, stirring constantly and scraping the bottom of the pot.
3. Whisk 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.
4. Remove from the heat and stir in the shredded chicken and frozen peas. Taste and season if necessary with salt and pepper. Pour mixture into prepared baking dish.
5. Open one can of crescent dough and unroll the contents onto a surface. Press the perforations together inside each rectangle 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 crescent dough and unroll the contents onto a surface.
Set aside half of the dough. Press the perforations together inside the two remaining rectangles to make one long rectangle.
Place it on the uncovered part of the stew, easing it into the space without overlapping it with the dough that is already there. Tuck the corners and edges in if necessary.
The dough should fit neatly on top without needing to crimp the edges.
6. Bake until the crust is nicely browned and the stew is bubbling around the edges, 15 to 20 minutes. Let stand for 5 minutes.
7. For each serving, place mashed potatoes in the center of a shallow pasta plate and spoon over a generous amount of stew and crust, so that the potatoes are completely covered. Serve.