Course: Dinner    Yield: 4 servings    Prep Time: 20 mins    Cook Time: 35 mins  

Ingredients

• 1/2 Cup of cream cheese
• 1/2 Cup of chicken broth
• 2 of two chicken breast, boneless and skinless, cubed into 1/2 cubes
• 1/4 Cup of zesty italian dressing
• 1 can of corn (or see next line)
• 1 can of peas and carrots (or 3 cups of frozen peas,carrots and corn mix, thawed and drained)
• 1 Tablespoon of all purpose flour
• 1 Pillsbury Giant Croissant Dough
• pepper, to season

Instructions

1. Preheat your oven at 375F.
2. In a large saucepan, heat up the zesty italian seasoning and add your cubed chicken. Cook on medium-low heat covered until the cubes of chicken are almost all cooked through, about 6-7 minutes. Add in the cream cheese and stir until well blended. Add the chicken broth, the corn, the peas and the carrots and stir to mix. Let it cook uncovered on medium heat until the chicken is cooked. If the mixture has a thick sauce consistency, skip the corn starch step.
3. With a spoon, spoon out about a 1/4 to 1/2 cup of the liquid into a cup and thoroughly mix in the flour. Make sure that there is no more "chunks" before transferring your flour mixture back in your pot. Once the mixture is back in the pot, bring the heat up to medium-high and stir constantly, until the mixture has reached a thick sauce consistency. Add a bit more flour if needed. The mixture should take about 3 minutes to thicken up.
4. I made my chicken pot pie in individual portions but you can make one big one if you want.
5. Divide our mixture in 4 and fill up four big ramekins or mini Creusets like I did.
6. Open the giant croissant package and roll it out on a clean counter or cutting board. Divide the dough in 4 and cover each ramekin with a piece, making sure to make a hole in the middle to let the steam out.
7. Place the ramekins on a cookie sheet and bake in oven for about 15 to 20 minutes, or until the croissant crust in golden brown.
8. Enjoy!