This is a hearty make-ahead meal that’s perfect for a chilly evening. There are several shortcuts included to cut back on the prep time to make this a quicker make-ahead meal.
5 small unpeeled potatoes diced medium
¼ cup diced onion
¼ cup butter or margarine
1/3 cup flour
½ teaspoon fresh thyme
½ teaspoon salt
¼ teaspoon pepper
16 ounce bag frozen peas and carrots
2 cups chicken broth or stock
¾ cups heavy cream or milk
4 cups cubed cooked chicken
2 cans crescent roll pastry dough
1 egg
1 Tablespoon water
In a heavy-bottomed, small stock pot sauté the onions in the butter until tender. Add the flour, thyme, salt and pepper and cook for about one minute to remove the raw flavor of the flour. Then add the cream and chicken broth; cook and stir until thickened and bubbly. Add the peas and carrots, the chicken and potatoes and mix until combined; then heat until bubbling. Pour mixture into 9 x 13 inch pan and cover with pastry dough. Whip the water and egg together to create an egg wash. Brush the top of the pastry with the egg wash mixture and place in a 400 degree oven for 15 minutes. Serves 8-10 people.
Shortcuts: Use leftover cooked potatoes and buy 2 pre-cooked rotisserie chickens from the market to save on prep time. Pastry dough in a box or can is a great invention. Use it and save time.
