Chicken and Rice Pie #WeekdaySupper
 
 
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Ingredients
  • 1 can crescent rolls
  • 1 cup cooked chicken, roughly chopped
  • 1 cup cooked rice
  • 1 cup fresh or frozen broccoli
  • 1 cup chicken stock
  • ¼ cup roasted red pepper pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
  2. Add oil and broccoli to fry pan and sauté on high 2 minutes. Add ¾ cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
  3. Add cornstarch to ¼ cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
  4. Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-and-rice-pie-weekdaysupper/