Chicken pot pie Mornay

• 1 packages brocolli, califlower, carrots ( in you grocery fresh bagged salad section)
• 1 packages sliced cremini mushrooms
• 1 rotisserie chicken, pulled off the bone
• 4 tbsp butter
• 2 tbsp flour
• 3 cup milk
• 1 cup grated white cheddar
• 1 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp nutmeg
• 2 can crescent rolls

1. Steam the fresh veggies, put in a collander to drain the water
2. Melt butter in a deep frying pan, add flour, stir making a roux
3. Slowly add the milk, stirring until thick
4. Add salt and nutmeg
5. Add cheeses, stir until melted.
6. If the mornay sauce seems to thick you can add more milk to thin at this point
7. Once the cheese has melted, add veggies and chicken, stir to mix.
8. remove from heat
9. Butter a baking dish, and press one can of cresant rolls on the bottom, closing the seems
10. Pour the chicken mixture in the prepared crust
11. Lay the second can of crescant rolls over the top.
12. ( I seperate them and make a curly center with the tips..wide sides out.
13. Works great with a round dish)
14. Bake about 30 minutes in a 350 oven
15. Let stand for about 15 minutes, then dig in!

brocolli, cremini mushrooms, rotisserie chicken, butter, flour, milk, grated white cheddar, parmesan cheese, salt, nutmeg, crescent rolls

Taken from cookpad.com/us/recipes/355003-chicken-pot-pie-mornay (may not work)