Friday, November 30, 2007

Chicken Pot Flies

1 can crescent rolls
1-2 boneless, skinless chicken breasts
1 cup frozen peas & carrots
1 cup diced potatoes
1/2 small onion
1-2 TBS flour
2/3 cup milk
1 chicken bullion cube
garlic salt
olive oil

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 minutes, each side. Remove chicken from skillet and allow it to rest on a cutting board for 5-10 minutes. Add chicken bullion cube to skillet with olive oil remains. Add flour to the remaining olive oil and "chicken goodness" in the skillet and combine with a whisk. Have milk ready. Add milk, while whisking the olive oil/flour roux. (thank you Julie, for telling me how to spell "roux") The sauce will thicken quickly. Add potatoes and cook for 5 minutes. If your sauce gets a little too thick, add more milk. Add peas & carrots. Heat throughout, approx. 3-5 minutes.

Unroll crescent rolls. Spoon mixture onto the roll and bring the top over to "close" the roll. If you are a total Martha, you can brush the tops with butter or an egg wash ... I just sprayed them with butter flavored Pam and it did the same thing. I'm no Martha. Bake at 375 for about 8-10 minutes, or until golden brown. Eat with a fork ... although I triple dog dare you to eat these with your hands. lol.