Chicken Crescent Loaf

by Jenn K on January 17, 2013

I rarely use packaged ingredients in my recipes, crescent rolls are an exception to that. Yes, they are full of bad things, but they are also yummy. I don’t use them more than about once or twice a year and I fully enjoy them when I do. This makes a great dinner one night and an easy to pack lunch for the next day.

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Chicken Crescent Loaf

Yield – 6 servings

Preparation Time – 20 minutes

Cooking Time – 30 minutes

Ingredients

  • 2 chicken breasts, cooked
  • 1 tablespoon vegetable oil
  • 1/2 medium onion
  • 3 medium potatoes
  • 3 medium carrots
  • 2 handfuls green beans
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1 tablespoon flour
  • 1 cup chicken stock or water, or as needed
  • 2 packages Crescent rolls, (or make your own)

 

Directions

  • Preheat oven to 375 degrees Fahrenheit.
  • Heat oil on a large pan until hot.
  • Meanwhile, dice the vegetables into 1/4″ to 1/2″ (6 mm to 12 mm) pieces, starting with the onions.
  • Add the onions to the hot oil and cook until translucent.
  • Add the rest of the vegetables and seasonings and cook until almost tender. You may need to add chicken stock or water to prevent sticking. Stir and deglaze (scrape the bottom of the pan, adding more liquid as necessary) as you go.
  • Sprinkle the flour over the mixture and stir in, cooking for two minutes.
  • Remove the vegetables from the pan, set aside.
  • Deglaze fully with a bit more liquid to collect all the flavour from the bottom of the pan. Add this flavourful liquid to the vegetables. The mixture should be moist, but not wet.
  • While the vegetables are cooking, open two packages of crescent rolls and pinch all the seams closed. Put the two sheets of dough beside one another and pinch that seam closed. Lay over a baking sheet.
  • Chop the chicken into 1/4″ to 1/2″ (6 mm to 12 mm) pieces.
  • Combine with cooked vegetables and heap in the center of the dough.
  • Bring the dough over the mixture. Pinch the seam closed and cut a few vents for air to escape.
  • Bake for about 30 minutes till the crust is golden and the inside is hot.
  • Let sit for 5 minutes and then slice and serve.

Frugal Tip from Magda: Reuse plastic containers from take out food, etc. In some restaurants when you get a doggy bag, not only do you have a meal for the next day, but they give you really lovely plastic containers to bring the food home in. While these containers are often recyclable, I prefer to wash them and save them for food gifts and recycle them after reuse. I always have a stack that I use at Christmas, but I also use them throughout the year to bring food gifts or pot luck offerings. The great thing about these containers is that no one (neither you nor the recipient) has to worry about returning the container to you.

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