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Mini Chicken Pot Pies

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Ingredients

  • 1 tablespoon butter
  • 1/2 small onion finely chopped
  • 1 stalk celery sliced thin
  • 1 carrot finely chopped
  • 1 cup low sodium chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 2 pinches ground thyme
  • 1/2 cup frozen petite peas
  • 1 cup COOKED chicken or turkey
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 (8 count) can refrigerated Pillsbury crescent rolls
  • Nonstick cooking spray
  • 1 egg white beaten

Instructions

  1. In large saucepan over medium heat melt butter. Add onion, celery and carrots and cook for 5-7 minutes or until the onions start to soften and brown on the edges; stirring frequently. Add 1 cup chicken broth, garlic powder, onion powder, basil and thyme. Simmer 15-20 minutes or until carrots are tender. Add peas and chicken; simmer for 5 minutes. Stir 1/2 cup chicken broth and cornstarch together. Slowly add to chicken mixture. Simmer for 5 minutes. Remove from heat and allow to cool for 10 minutes.
  2. Preheat oven to 375 degrees.
  3. Spray 8 slots of a standard cupcake pan with nonstick cooking spray. Lay crescent roll over each slot centering. Heap rounded tablespoon of the chicken mixture right in the middle. On the side that is the widest bring those two corners in. Then take the pointy long end and drape it over the two corners. Brush tops with beaten egg white.
  4. Bake for 15-18 minutes.Allow to cool for 5 minutes. Run knife around edge and carefully scoop out with spoon.

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