Croissant topper chicken pot pie

• 2 chicken breasts, cubed
• 1 croissant tube
• 3 celery chopped
• 3 carrots chopped
• 1 onion, chopped
• 6 mushrooms, chopped
• 1/2 cup frozen peas
• 3 cup chicken broth
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter
• 2 tbsp olive oil, extra virgin
• 1 tsp garlic powder

1. Pre heat oven 375.
2. Melt butter and add oil in a pan medium heat.
3. Add mushrooms.
4. Cook about 5 minutes.
5. Add onions, carrots, and celery.
6. Cook about 5 more minutes.
7. Once veggies are soft, add flour and stir to coat.
8. Cook about 3 minutes.
9. Add chicken broth.
10. Stir and bring to a boil.
11. Turn down heat and simmer to thicken up sauce.
12. About 5 to 7 minutes.
13. Add chicken and peas.
14. Add garlic powder, salt and pepper.
15. Time to load your individual bowls.
16. Stretch croissants across the top and pinch sides .
17. Place in oven and cook 18 to 20 minutes.
18. Enjoy

chicken breasts, croissant tube, celery, carrots, onion, mushrooms, frozen peas, chicken broth, allpurpose, butter, olive oil, garlic

Taken from cookpad.com/us/recipes/365727-croissant-topper-chicken-pot-pie (may not work)