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Mini Chicken Pot Pies
Mini Chicken Pot Pies make a fun dinner idea that comes together in minutes thanks to leftover rotisserie chicken and crescent roll dough! The shredded chicken is tossed with veggies in a homemade cream sauce then topped with flaky crescent dough. Kids will love these!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- whisk
- oven
- pot
📝 Preparation Steps
1
Heat olive oil in a medium saucepan over medium high heat.Add in onions, celery and carrots. Sauté for ⏱️ 4 minutes or until they start to get tender.Add in garlic and cook for an additional minute.Remove the vegetables from the pan and set aside on a plate.
olive oil1 tbsp(8 ounces) crescent rolls1 canonion, diced1/2medium carrot, diced1garlic, minced3 cloves
2
To the same saucepan add in the butter. Once melted whisk in flour and whisk continuously for ⏱️ 1 minute.
3
Slowly whisk in the chicken broth and milk. Add in the dried sage and thyme.Cook for ⏱️ 1-2 minutes or until it is thickened. Stir in the cooked chicken, peas and reserved vegetables. Season with salt and pepper to taste.
salt and pepper, to taste(8 ounces) crescent rolls1 can
4
Preheat oven to 375 degrees.Roll out crescent dough. Cut half of the dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares.
5
Grease a muffin tin with nonstick cooking spray.Place crescent roll squares into each cavity of the muffin tin.
6
Divide the chicken pot filling between the muffins.
7
Top each pot pie with 4 slices of crescent dough going opposite ways to create a lattice top.Bake for ⏱️ 15-18 minutes or until golden brown and set. Allow them to cool for ⏱️ 10 minutes before removing them from the muffin tin. Serve immediately and enjoy!
Nutrition Facts
calories
162 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
282 mg
protein Content
7 g
trans Fat Content
0.1 g
cholesterol Content
28 mg
carbohydrate Content
12 g
saturated Fat Content
4 g
unsaturated Fat Content
4 g
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