Hartson'S Creamy Chicken Pot Pie - cooking recipe

Ingredients

4 chicken breasts
2 cups sliced carrots
3 cups chopped broccoli
3 cups chopped cauliflower
2/3 cup melted butter
1 white onion, chopped
8 garlic cloves
4 tablespoons thyme
3 teaspoons pepper
2 cups chicken broth
1 cup half-and-half
1 cup heavy cream
1 cup flour
2 (8 ounce) cans crescent rolls (keep in refrigerator until ready to use)

Preparation

Prepare Chicken:
Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process.
Prepare Vegetables:
In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot.
Prepare Sauce:
In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes.
Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly.
Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove).
Combine Ingredients:
Preheat oven 425 degrees.
Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings). mold dough around inside of each pot.
Lightly Mix Sauce into vegetables.
Add vegetables/sauce mix to crescent roll lined pot.
Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion). For a golden brown finish, you can brush dough with butter.
Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.