Chicken Pot Pie Casserole

Ingredients

• 3 tablespoons unsalted butter
• 1 cup frozen chopped onion
• 0.25 cups all-purpose flour
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon table salt
• 0.75 teaspoons black pepper
• 1.5 cups whole milk
• 1.5 cups chicken broth
• 2.5 cups chopped cooked chicken
• 1 package frozen mixed vegetables , 16 ounce
• 0.33 cups chopped fresh flat-leaf parsley
• 2 packages refrigerated crescent roll dough , 8 ounce

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.

2. 2

   Melt butter in a large Dutch oven over medium. Add onion and cook, stirring often, until tender, about 5 minutes.

3. 3

   Stir in flour, thyme, mustard, garlic powder, onion powder, salt, and pepper; cook, stirring constantly, 1 minute.

4. 4

   Gradually stir milk and broth into flour mixture; cook, stirring constantly, until bubbling and thickened, 3 to 5 minutes. Stir in chicken, vegetables, and parsley. Remove from heat, and cover to keep warm.

5. 5

   Unroll crescent dough sheets onto a cutting board. Cut each dough sheet crosswise into 12 (1-inch) strips to get 24 strips total. Roll each strip to form a spiral.

6. 6

   Pour chicken mixture into prepared casserole dish; arrange dough spirals on top of filling.

7. 7

   Bake in the preheated oven until filling is bubbling around edges and crescent dough is golden brown, 20 to 25 minutes. Let stand, uncovered, for 15 minutes before serving.