Chicken Pot Pie Crepes

Step 1: Cook carrots in 1 c chicken stock until almost tender.

Step 2: Meanwhile, melt 2T butter and saute asparagus first add onions and mushrooms and carrots. stir in peas, then take out.

Step 3: 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.

Step 4: Season gravy to your taste.

Step 5: You should have 3 cups of sauce add chicken to veggies.

Step 6: Pour half sauce over and mix.

Step 7: Mince the herbs fold into chicken mixture.

Step 8: Add zest and lemon juice pepper.

Step 9: Preheat oven to 350.

Step 10: Grease 9x13 baking dish put in 1 cup sauce over bottom.

Step 11: Spoon 1/2 c chicken mixture into each crepe roll into fat rolls.

Step 12: Arrange them seam side down in baking dish setting close together.

Step 13: Pour rest of sauce over top.

Step 14: Sprinkle with cheese put half in freezer now with tinfoil on top.

Step 15: Bake until sauce is bubbling and cheese is golden brown.

Step 16: 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.