Description
Mini Chicken Pot Pies are cozy, bite-sized treats perfect for quick dinners or gatherings. They combine flaky crusts with a creamy filling of chicken and vegetables.
Ingredients
- 1 tbsp Olive Oil
- 1/2 Onion, diced
- 1 rib Celery, diced
- 1 medium Carrot, diced
- 3 cloves Garlic, minced
- 3 tbsp Unsalted Butter
- 3 tbsp All-Purpose Flour
- 3/4 cup Chicken Broth
- 1/2 cup Milk
- 1/2 tsp Dried Sage
- 1/2 tsp Dried Thyme
- Salt and Pepper to taste
- 1 cup Cooked Shredded Chicken
- 1/2 cup Frozen Peas
- 1 can Crescent Rolls
Instructions
- Heat olive oil in a medium saucepan over medium-high heat.
- Sauté diced onions, celery, and carrots for about 4 minutes until tender.
- Stir in minced garlic and cook for an additional minute until aromatic.
- Remove from pan and set aside.
- Melt butter in the same saucepan, then whisk in flour to form a roux.
- Gradually add chicken broth and milk while whisking.
- Stir in sage and thyme, cooking until mixture thickens.
- Combine shredded chicken and sautéed vegetables back into the sauce; season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Roll out crescent roll dough and cut half for lattice top and half for base.
- Grease a muffin tin, place a square of dough in each cavity, fill with chicken mixture, and top with lattice strips.
- Bake for 15-18 minutes or until crust is golden.
- Allow to cool for 10 minutes before serving.
Notes
- Serve with a side of fresh salad for a balanced meal.
- These Mini Chicken Pot Pies can be frozen unbaked for up to 2 months.
- Customize filling with different veggies or proteins to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
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