chicken pot pie croissant sandwich

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We’re always looking for new ways to make croissant sandwiches. They’re so delicious, and the perfect, easy-yet-fancy treat for company lunches. Some of our favorites include: Turkey Cranberry, Chickadee Cottage Chicken Salad, The Ultimate BaconTuna Fish Salad, and this. It tastes like a chicken pot pie! Serve it cold or warm alongside a big, steaming mug of homemade soup.

for 2 big sandwiches:

2 cups chopped boneless, skinless chicken breast, cooked and cooled completely

1 cup frozen peas and carrots, thawed and drained well

2 scallions, chopped (including green tops)

1/3 cup finely chopped celery

2 Tablespoons fresh parsley, chopped

1/4 cup cream

1/4 cup real mayonnaise

1/2 teaspoon onion powder

1 teaspoon fresh lemon juice OR apple cider vinegar

salt and pepper, to taste

2 large croissants, split horizontally

In a large mixing bowl, combine: chicken, peas and carrots, scallions, celery, parsley, cream, mayonnaise, onion powder and lemon juice. At this point you can either warm up this sandwich filling a bit or chill it in the refrigerator until ready to serve.

Serve on the split croissants. Salt and pepper, to taste. These are over-stuffed so you may need a fork.



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