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Mini Chicken Pot Pies Recipe

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This recipe for Mini Chicken Pot Pies is from The Clements Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter
1 tablespoon dried minced onion
3 tablespoons flour
1 cup + 1 tablespoon chicken broth
1/3 cup milk
1/4 teaspoon salt, more to taste
1/4 teaspoon pepper
1/8 teaspoon celery seed
1/2 cup frozen peas and carrots
1 cup chicken, cooked and chopped (rotisserie is good too)
1 (8 oz) can crescent rolls
Melted butter, for brushing
Directions:
Directions:
Preheat oven to 375º and grease muffin pan well
Melt butter in a medium skillet. When hot, add dried onion & cook for a minute
Add the flour and whisk together for 1 minute
Slowly (not all at once) whisk in the chicken broth and milk
Whisk out all the lumps
Add salt, pepper and celery seed
Stir in peas, carrots and chicken and Turn off the heat
Unroll the crescent dough. Use your fingers to seal together the triangle cuts. Then cut the dough into 16 (even) rectangles
Place one rectangle into the muffin tin
Top with 1/8 of the chicken mixture
Top with another rectangle, using your fingers to seal it together if you can, but don't stress about it too much.
Repeat step 7 with remaining dough
Poke a knife into the top to vent the pies
Bake at 375º for about 15 minutes. You want the tops to be good and brown, so you know the bottom is cooked
Brush top with butter (if you want) and serve immediately!
Number Of Servings:
Number Of Servings:
8 mini pies
Personal Notes:
Personal Notes:
If the mixture doesn't seem creamy, add more broth 1 tablespoon at a time until you reach the consistency you like.
This is a great use of left over chicken--its quick and easy.

 

 

 

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