Mini Chicken Pot Pies

When it comes to comfort food-it doesn’t get any better than chicken pot pie. Making a mini version creates the perfect savory crust to filling ratio and an (almost) excusable snack size. I discovered this recipe (tweaked a bit) and decided to give these bad boys a go.
Here is what you will need:
-1/3 cup butter
-1/3 cup chopped onion
-1/3 cup flour
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 3/4 cup of chicken broth 
-1/2 milk
-2 packages of Pillsbury Crescent Rolls
-Frozen mixed vegetables, steamed (carrots, peas, etc)
-2 Cups chicken, cooked into small pieces
-Cupcake Pan, sprayed with cooking spray
-3 inch cookie cutter (or something else to make a large round circle.. I used a Moscow Mule Mug)
Here is what you do:
-Melt butter in medium sized pan
-Add chopped onions and cook for 3 minutes on medium high, stirring occasionally
-Add flour and stir until well combined
-Slowly pour in the milk and chicken broth, stirring until well combined
-Add shredded/chopped chicken & veggies, stir
-Cover and let simmer on low heat
-Roll out dough and cut out 8-10 circles
-Place in muffin tins
-Fill muffin tins up completely with chicken pot pie filling
-Roll out remaining dough and cut into lattice and place over top of chicken filling
-Bake at 375 for 15 minutes or until golden brown
Enjoy them hot and put the store the left overs in the fridge.
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  • Reply Delicious Leftovers and How to Pack them Easily for Lunch Thursday, October 6, 2016 at 12:03 am

    […] Mini Chicken Pot Pies […]

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