A comforting and hearty chicken pot pie with a flaky croissant crust, perfect for a cozy dinner.
Dice the chicken breasts into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Chop the onion, potatoes, celery, and carrots into small chunks.
Keep the vegetable pieces similar in size for consistent texture.
In a large pot, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chicken and vegetables to the pot and cook until the chicken is no longer pink.
Stir occasionally to prevent sticking.
Pour in the chicken broth and bring to a simmer. Cook until the vegetables are tender.
Simmering gently allows the flavors to meld together.
Stir in the cream of chicken soup, milk, and peas. Mix well.
Ensure the mixture is well combined for a smooth filling.
Transfer the mixture to a casserole dish.
Spread the filling evenly for consistent baking.
Lay the croissant dough flat over the filling, covering it completely.
Press the edges of the dough against the dish to seal the filling.
Bake in a preheated oven at 375°F for 20 minutes or until the crust is golden brown.
Check the crust frequently to avoid overbaking.
Let the pie cool for a few minutes before serving.
Allowing the pie to cool slightly makes it easier to serve.
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