Curry Chicken Pouches

I didn't really feel like cooking when I got home from work so I rummaged through the fridge and pantry to see what we had on hand. We normally have a menu planned out and I just wanted to be spontaneous and throw something together that was quick. I had crescent rolls on hand. Those are always good from some sort of pocket of goodness so I went with it. It doesn't take many ingredients to make something delicious. See my Greek Pocket recipe for another tasty idea.



1 can crescent rolls
1 1/2 c (1/2 of 16oz bag) frozen mixed vegetable (peas, carrots, green beans)
1 tbsp vegetable oil
3 tbsp butter
1 small onion
1 c chopped celery
1 1/2 c chicken broth
1/2 c milk
3 tbsp flour
1 tsp curry powder
2 tbsp dried parsley
1 tsp salt
1/2 tsp ground pepper
2 c cubed cooked chicken (roasted chicken tastes the best but you can use the cubes or strips from the deli meat section)

Preheat oven to 325 degrees. Toss vegetables with oil and spread evenly onto a sheet pan. Place in oven and cook until golden brown.

In a saute pan heat 1 tbsp of butter and sweat the onion and celery Add 2 more tbsp butter to the onion and celery mix and cook out the water. Add the flour and curry powder and cook for about a minute until flour soaks up all the remaining moisture. Whisk in the milk and broth and cook until thickened. Then add the parsley, salt and pepper. Stir in the browned vegetables and chicken.

Using same sheet pan used for vegetables, place the crescent rolls in rectangles on to pan spread out from each other. There will be 4 rectangles. Push the perforations out so there aren't holes. Place about 2-3 tbsp of filling in the center of each rectangle. Fold sides over and seal ends so the filling doesn't spill out.

Bake for 10 minutes. Then increase oven temperature to 350 degrees and cook for 5 more minutes or until golden brown.