Mini Chicken Pot Pies (Quick and Easy!

• Meat

  • 1 cup Chicken

• Produce

  • 1 tbsp Onion, dried
  • 1/2 cup Peas and carrots, frozen

• Canned Goods

  • 1 1/16 cup Chicken broth

• Baking & Spices

  • 1/8 tsp Celery seed
  • 3 tbsp Flour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 8-ounce can Crescent rolls

• Dairy

  • 3 tbsp Butter
  • 1 Butter
  • 1/3 cup Milk

Found on thefoodcharlatan.com

Ingredients

• 3 tablespoons butter
• 1 tablespoon dried minced onion
• 3 tablespoons flour
• 1 cup + 1 tablespoon chicken broth*
• 1/3 cup milk
• 1/4 teaspoon salt, more to taste
• 1/4 teaspoon pepper
• 1/8 teaspoon celery seed
• 1/2 cup frozen peas and carrots
• 1 cup chicken, cooked and chopped (rotisserie for the win!)
• 1 8-ounce can crescent rolls
• melted butter, for brushing

Directions

• Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
• Melt butter in a medium skillet. When it is hot, add the dried onions and let them cook for a minute or so. Add the flour and whisk together for 1 minute.
• Slowly (not all at once!) whisk in the chicken broth and milk. Whisk out all the lumps.
• Add salt, pepper, and celery seed.
• Stir in the peas, carrots, and chicken. Turn off the heat.
• Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles (see photos).
• Place one rectangle into a muffin tin. Top with 1/8 of the chicken mixture. Top with another rectangle, using your fingers to seal it together if you can, but dont stress about it too much. Repeat with the remaining dough.
• Poke a knife in the top to vent the pies.
• Bake at 375 for about 15 minutes. You want the tops to be good and brown, so that you know the bottom is cooked.
• Brush with melted butter if you want.
• Serve immediately!

Nutrition