Chicken Pot Pie with Crescent Spokes

How pretty does this look? My boys love chicken pot pie, and I typically top my chicken filling with traditional pie crust or puff pastry cut-outs. This time, I wanted to try something a little different, and make a killer presentation. I think it looks adorable! And, the taste, Oh my... Tender chicken and vegetables in a savory gravy, nestled over and under golden and flaky crescent rolls. It's truly out of this world!

Note: I use pre-cooked chicken in this recipe so you can either use leftover chicken from another meal or rotisserie chicken from the grocery store. If you want to cook the chicken from scratch, simply place 2 chicken breasts on a baking sheet, season with salt and pepper and roast at 400 degrees for 20 minutes, until golden and cooked through. 

Chicken Pot Pie with Crescent Spokes

1 tablespoon olive oil 
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced 
1 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1 tablespoon sundried tomato paste
1 tablespoon cornstarch
2 cups cubed cooked chicken (either leftover from another meal or from a rotisserie chicken)
1/2 cup frozen corn
8-ounce container refrigerated crescent rolls

Preheat the oven to 375 degrees. 
Heat the oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic and cook for 3 to 5 minutes, until tender. Add the oregano, thyme, salt, and pepper, and stir to coat. 
In a small bowl, whisk together the broth, tomato paste and cornstarch. Add the mixture to the vegetables and bring to a simmer. Simmer 1 to 2 minutes, until the mixture thickens. Stir in the chicken and corn and return to a simmer. Remove the pan from the heat. 
Unroll the crescent rolls and separate into 8 triangles. Arrange the triangles in the bottom of a pie plate, with the wider end of the triangle in the bottom of the plate and the thinner tops hanging over the edge of the plate by about 2 inches. Press the dough together in the bottom of the plate (as much as possible, you don't need to completely cover the bottom). 
Pour the chicken mixture over top. Pull the smaller ends of the crescent rolls over the filling, so the points meet in the middle, creating a spoke pattern. 
Bake for 10 minutes, until the crescents are golden brown. 

Serves 4