I saw this recipe on Just That Good... and had to try it. Once again, it was for the sake of my picky husband. I love chicken pot pie, but he does not like the soupy runny insides. So this seemed perfect, and it was. All the goodies of chicken pot pies, little personal sizes, no soupy insides. I changed the recipe a little bit, to clarify it, also known as me-making-up-some-stuff. I also had a ton more insides than filled the 1 can of rolls (I used jumbo crescents, less bread, more stuffing), you could probably make 2 cans of rolls with all the insides I made, if you are little less generous and then the fillings wouldn't spill out everywhere.
You will need:
1 can crescent rolls (once again, I think you could make 2 cans with these insides)
2 boneless, skinless chicken breasts, sliced
1 cup frozen peas and carrots
1 cup diced potatoes
1/2 small onion, diced
1-2 Tablespoons flour
2/3 cup milk
1 chicken bullion cube
garlic salt and pepper to taste
Heat 1 Tbs olive oil in skillet until hot. Add chicken breasts and diced onion to hot skillet. Garlic salt and pepper them. Cook 5-10 minutes, or until brown. Remove chicken from skillet and allow to rest in a bowl, or on cutting board.
Add chicken bullion cube to skillet with olive oil remains. Add flour to the pan and combine with a whisk. Have the milk ready.
Add milk, while whisking, to create a roux, the sauce will thicken quickly.
Add potatoes and cook for 5 minutes. If the sauce gets too thick, add a little more milk.
Add peas & carrots and "rested" chicken to skillet with potato mixture. Heat throughout, about 5 more minutes.
Unroll crescent rolls. Spoon mixture onto the roll and bring the top over to "close" the roll. (There is a good picture of this on the other website).
Brush the tops with an egg wash and bake at 375 for 8-10 minutes until golden brown.