Chicken Pot Pie Crepes

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 16 crepes
• 5 cups chicken stock
• 3 carrots, minced
• 1/4 lb asparagus tips, .blanched chopped
• 6 green onions, diced
• 1 cup peas, frozen
• 1/2 cup mushroom, diced
• 1/4 cup flour
• 5 tablespoons butter
• 1 teaspoon pepper
• 1/2 cup wine
• 5 cups chicken, cooked, shredded
• 1 tablespoon chives
• 1 tablespoon parsley
• 1 tablespoon dill
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup cheddar cheese

Recipe

• 1 cook carrots in 1 c chicken stock.
• 2 until almost tender.
• 3 meanwhile.
• 4 melt 2t butter and.
• 5 saute asparagus first add onions and mushrooms and carrots.
• 6 stir in peas.
• 7 take out melt 3 t butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make a thick gravy add stock gradually add rest of stock and cook down on low 20 minutes.
• 8 season gravy to your taste.
• 9 you should have 3 cups of sauce add chicken to veggies.
• 10 pour half sauce over and mix.
• 11 mince the herbs fold into chicken mixture.
• 12 add zest and lemon juice pepper.
• 13 preheat oven to 350.
• 14 grease 9x13 baking dish put in 1 cup sauce over bottom.
• 15 spoon 1/2 c chicken mixture into each crepe roll into fat rolls.
• 16 arrange them seam side down in baking dish setting close together.
• 17 pour rest of sauce over top.
• 18 sprinkle with cheese put half in freezer now with tinfoil on top.
• 19 bake until sauce is bubbling and cheese is golden brown.
• 20 serve 2 crepes each. if freezing half cover with foil and bake frozen for 45 minutes at 375 remove foil bake 10 minutes more until sauce bubbly and browned.