Recipe: Lemon Chicken and Asparagus Pot Pies (using refrigerated crescent roll dough)

LEMON CHICKEN AND ASPARAGUS POT PIES

"A "deep dish" pot pie, with the crust on top. The crust is a sheet of refrigerated crescent roll dough."



1 tablespoon butter OR margarine
2 cups sliced button, shiitake or other mushrooms
1/4 cup finely chopped green onion
1 teaspoon tarragon
1/2 teaspoon fine grind black pepper
1/2 teaspoon salt
2 tablespoons lemon juice
1-1/2 cups milk
2 tablespoons corn starch
2 cups cubed, cooked chicken
2 cups frozen chopped asparagus, thawed
1 (8 ounce) package crescent roll dough

Preheat oven to 375 degrees F. Spray six 1-cup ramekins with cooking spray.

Melt butter in a large skillet over medium heat. Add mushrooms, onion, tarragon, pepper and salt. Cook and stir frequently for 5 minutes, or until softened. Stir in lemon juice.

Whisk the milk with the cornstarch. Gradually stir into the mushroom mixture. Bring to a boil, stirring until thickened.

Stir in the chicken and asparagus and remove the heat. Transfer the filling mixture to prepared ramekins.

Unroll the crescent dough and seal the perforations using fingertips. Cut into six squares. Gently stretch each square of dough to cover each ramekin, allowing the edges to overhang. Place ramekins on a baking sheet.

Bake for 12 to 15 minutes or until top is golden and filling is warmed through.

RECIPE TIP:
Flavors like tarragon, asparagus and mushroom tend mainly to please adult palates. To make this recipe a home-run with kids, substitute mixed vegetables, green beans, peas, carrots or broccoli in place of the asparagus. Try using parsley flakes in place of tarragon.

Makes 6 servings
Source: Argo Corn Starch