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Chicken Pot Pie Crepes

Created by dienia b on June 29, 2015

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.