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 , 16 ounce
• 0.33 cups chopped fresh flat-leaf parsley
• 2 , 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.

Nutrition per serving