2015: Christmas Pie

  • Chef: Hidemi Walsh
2015: Christmas Pie


  • 2 cans Crescent Rolls (8oz each)
  • 1 tablespoon Unsalted Butter
  • 2 Skinless Boneless Chicken Thighs, cut into small pieces
  • 1 cup Frozen Mixed Vegetable, thawed
  • 1 cup Canned Cream Style Corn
  • 3 tablespoons Milk
  • 1 cup Rumiano Organic Monterey Jack, shredded
  • 1/2 tablespoon Unsalted Butter, melted


1. Unroll both cans of crescent roll. Cut each dough into half diagonally and roll each dough out to about 15 inch x 6 inch. Take one dough, turn it over and place on the other dough overlapping both sides to attach shaping into triangle and place on lightly greased baking sheet. Make one more in the same way and set aside. 2. In a skillet, melt 1 tablespoon of butter over medium heat and add chickens. Cook chickens until browned. Add mixed vegetables and sauté for a couple of minutes. Stir in cream style corn and milk, and bring to a boil. Reduce heat to medium-low and add salt and pepper to taste. Simmer for about 10 minutes. Remove the skillet from the heat and set aside. 3. Preheat the oven to 375 degrees F. 4. Poke holes with fork on one side of the dough and put the chicken mixture on the dough leaving about 1/2 inch from the edges. Sprinkle shredded mozzarella cheese on top. 5. On one side of the other dough, make 5-6 shallow cut with a knife and put on the dough with the chicken mixture, shallow cut side up, to cover. Seal all edges tight and shape into a triangle like a Christmas tree. Brush 1/2 tablespoon of melted butter over the top and put on a baking dish. Put the baking sheet into the oven and bake for 15-18 minutes until golden brown.

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