Mini Chicken Pot Pies

Try this simple and tasty recipe for mini chicken pot pies that are perfect for a quick and satisfying meal. With only a few ingredients, you can have these delicious pies on the table in no time Coursemain course chicken CuisineAmerican Keywordhow do you make mini chicken pot pies, mini chicken pot pie recipe, what to serve with mini chicken pot pies Prep Time20minutes minutes Cook Time20minutes minutes Servings6 servings Calories383kcal AuthorBeth Pierce Click the next button for the preparation method Ingredients 1 tablespoon butter ½ small yellow onion finely chopped 1 rib celery sliced thinly 1 medium carrot finely chopped 1 small Yukon gold potato peeled and finely diced 2 cups low-sodium chicken broth ¼ teaspoon garlic powder ⅛ pinches ground thyme 1 cup cooked chicken or turkey finely diced ⅔ cup frozen peas 2 tablespoons cornstarch 2 tablespoons cold water or cool chicken broth salt and freshly ground black pepper to taste Nonstick cooking spray 2 (8 count) tubes refrigerated Pillsbury crescent rolls Instructions Preheat oven to 375 degrees. Spray a standard muffin tin with nonstick baking spray or grease with shortening. Melt the butter in a skillet over medium heat. Add the onion, celery, and carrot. Cook until the onion and celery are tender. Add the potatoes, chicken broth, garlic powder, and ground thyme. Bring the mixture to a boil, then reduce and simmer until the carrots and potatoes are tender. Add garlic, powder, ground thyme, chicken, and peas. Mix the cornstarch with cold chicken broth or water. Stir it into the vegetable mixture and simmer until thickened. Season with salt and pepper to taste. Meanwhile, open the crescent roll, separate the dough into 6 rectangles, and pinch the seams together. Using a pizza cutter, cut each rectangle into two squares. You will end up with four extra crescent rolls that I roll and bake to serve with the meal. Now press each square into a muffin tin and poke holes in the side with the tines of a fork. Bake for 7-8 minutes or until lightly browned. Remove the pan from the oven and press down the center of each pot pie crust using a tablespoon. Spoon the pot pie filling into the crescent rolls and bake for 10-12 minutes or until the crescent rolls are golden brown. Let them cool for 10 minutes before removing them from the pan. Notes This recipe works much better when you prebake the crescent rolls. If you skip that step, they get soggy bottoms. If short on time, substitute 2 cups of frozen vegetables and skip the onions, celery, carrots, potatoes, and peas. Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat on a baking sheet in the oven at 325 degrees for 10-12 minutes or until warm. Cover them loosely with a sheet of aluminum foil to keep them from browning anymore. Nutrition Serving: 2pot pies | Calories: 383kcal | Carbohydrates: 42g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 653mg | Potassium: 330mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1894IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 2mg

Mini Chicken Pot Pies

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