Mini Pot Pies are the perfect lunch

I love a good pot pie. They scream comfort food and never fail to give me that delicious taste of home when I need. Plus they are packed with delicious veggies, yummy chicken, to die for sauce and it is all wrapped in flakie goodness. Who could ask for more than that? Kids will love that they are mini sized and you’ll love the way the disappear off plates. 

Mini Chicken Pot Pies
Yields 8
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  1. 3 tablespoons butter
  2. 1 tablespoon dried minced onion
  3. 3 tablespoons flour
  4. 1 cup + 1 tablespoon chicken broth*
  5. 1/3 cup milk
  6. 1/4 teaspoon salt, more to taste
  7. 1/4 teaspoon pepper
  8. 1/8 teaspoon celery seed
  9. 1/2 cup frozen peas and carrots
  10. 1 cup chicken, cooked and chopped*
  11. 1 8-ounce can crescent rolls
  12. melted butter, for brushing
  1. Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
  2. Melt butter in a medium skillet. When it is hot, add the dried onions and let them cook for a minute or so. Add the flour and whisk together for 1 minute.
  3. Slowly (not all at once!) whisk in the chicken broth and milk. Whisk out all the lumps.
  4. Add salt, pepper, and celery seed.
  5. Stir in the peas, carrots, and chicken. Turn off the heat.
  6. Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles.
  7. Place one rectangle into a 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 with the remaining dough.
  8. Poke a knife in the top to vent the pies.
  9. Bake at 375 for about 15 minutes. You want the tops to be good and brown, so that you know the bottom is cooked.
  10. Brush with melted butter if you want.
  11. Serve immediately!
  1. *rotisserie chickens are a great use for this recipe. If you prefer all homemade cook chicken breasts in a pan on the stove top and then shred after the meat is white all the way through.
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