Croissant topper chicken pot pie

Pre heat oven 375. Melt butter and add oil in a pan medium heat. Add mushrooms. Cook about 5 minutes. Add onions, carrots, and celery. Cook about 5 more minutes.

Once veggies are soft, add flour and stir to coat. Cook about 3 minutes.

Add chicken broth. Stir and bring to a boil. Turn down heat and simmer to thicken up sauce. About 5 to 7 minutes. Add chicken and peas. Add garlic powder, salt and pepper. Time to load your individual bowls.

Stretch croissants across the top and pinch sides . Place in oven and cook 18 to 20 minutes. Enjoy