CHICKEN POT PIE CASSEROLE

Ingredients

1 tablespoon canola or vegetable oil
2 pounds chicken breast boneless, skinless cut into 1 inch cubes
¼ teaspoon paprika
1¼ teaspoons salt
¼ teaspoon pepper
1 cup frozen peas
1 cup carrots small diced
2 cups russet potatoes, peeled and small diced
3 tablespoons butter
5 cloves garlic, minced
½ cup flour
3½ cups milk
1 cans ready-made croissant dough

Directions
Preheat oven to 375°F.
Put a large sauté pan on medium high heat. Add in canola or vegetable oil. When oil becomes hot, add in chicken and season with paprika, pepper, and half the salt. Adjust the heat as needed. Continue sautéing until chicken is golden brown and fully cooked. When chicken is fully cooked, place into a baking dish.
In the same pan chicken was cooked in, add in butter. Melt on medium low heat. Add in garlic. Toast for 1-2 minutes just until fragrant. Be careful not to burn.
When garlic is ready, add in flour. Continue to stir for 2-3 minutes to make a roux. Gradually whisk in milk, be sure there are no lumps. Allow to simmer until it thickens (about 5-10 minutes) be sure to keep stirring to prevent burning on the bottom.
Add milk mixture on top of chicken in baking dish. Then add in peas, carrots, and potatoes. Mix well.
Unfold the croissant dough, keeping the two rectangular pieces intact by not separating the precut seams.
Place dough on top. Press the dough into the sides of the baking dish. Cut a slit into each section for the steam to escape.
Bake in oven for 1 hour or until veggies are soft and dough is golden brown.
Allow to cool for 10 minutes. Serve.
Tip: If crust starts to burn place a piece of foil on top then remove for the last 15 minutes.