Kid-Friendly Chicken Pot Pies

Ingredients

Yield:

8 Pot Pies

• Pastry Crust

  • 1 8-ounce can crescent rolls
  • Melted butter, for brushing

• Chicken Filling

  • 3 tablespoons butter
  • 1 tablespoon dried minced onion
  • 3 tablespoons flour
  • 1 cup + 1 tablespoon chicken stock
  • 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

Preparation

Difficulty:

Easy

Time:

15 MinutesPrep time

Total Time:

15 MinutesCooking Time

1. Chicken Filling

   1. Melt the 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
   2. Slowly (not all at once!) whisk in the chicken stock and milk. Whisk out all the lumps
   3. Add salt, pepper, and celery seed
   4. Stir in the peas, carrots, and chicken. Turn off the heat

2. Pastry Crust and Assembly

   1. Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well
   2. Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles
   3. 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 Repeat with the remaining dough
   4. Poke a knife in the top to vent the pies
   5. Brush with melted butter
   6. Serve immediately