Chicken Pot Pie Crepes

The sun shown brightly yesterday and you could tell by the brightness that Spring is indeed returning.  The wind made it chilly but that didn't matter to my cat who returned to his favorite sleeping spot on top of the couch, in the sunshine, after hibernating next to the heating register for that last 3 months.  It was a nice day to relax with crafting and making a somewhat labor intensive meal.  It was worth it.  Plus I made it with a lot of veggies, so it had to be healthy, right?

Chicken Pot Pie Crepes 

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the chicken pot pie made

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.

Chicken Pot Pie Mixture ~

2 chicken breasts, cooked and shredded
3 tbsp butter
3 tbsp flour
1 cup chicken stock
1 1/2 cups milk
1/2 cup carrots, diced
1/2 cup green beans
1/2 cup corn
1/2 cup peas
1 tbsp celery flakes
Salt & freshly ground pepper to taste.

Melt the butter in a large saucepan over medium heat.  Stir in the flour and allow it to cook for a minute before gradually stirring in the chicken stock and milk.  Allow to heat and thicken for about 10 minutes before adding in the vegetables and shredded chicken.  Continue cooking until it completes thickening.  If it gets too thick, add in some more milk.

Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Place a crepe on a plate.  Place some chicken pot pie mixture down the middle and fold up the sides over it, burrito style.