Mini Chicken Pot-Pie {Good Food}

28 Sep

As you will see pretty much all I eat is chicken, I currently have 7 pounds of chicken frozen in my fridge (thank you CostCo). I have never been a fan of veggies but at age 23 have started to actually cook with them, onions and carrots especially. Here is a simple, semi-quick, meal that is a comfort-food classic…Mini Chicken Pot-Pies

1/2 boneless, skinless chicken breast – cooked, cubed (I cooked mine in 1 cup chicken broth over medium heat for ~20 minutes)
1/2 onion, cooked until tender & translucent
chopped carrots
1/4 cup flour
1 cup chicken broth
1/4 cup milk
4 tablespoons butter
salt & pepper to taste
1 pre-made crescent roll

1. Cook chicken; bring 1 cup chicken broth to boil, add chicken, allow to cook and simmer for about 20 minutes. Remove and allow to cool, cut into bit size pieces.
2. While chicken is simmering; melt 1 tablespoon butter in skillet and add onions. Allow to cook, stirring occasionally until tender and translucent.
3. In a small saucepan, melt 3 tablespoons butter. Add onions. Add flour and mix thoroughly. Season with salt and pepper. Once mixed, slowly add chicken broth and milk mixing as you pour until completely mixed and it begins to thicken. 
4. Add chicken and carrots to saucepan.
5. In a grease muffin pan, line 3-4 with crescent dough, leaving enough dough to cover each
6. Fill with chicken mixture and cover with remaining dough – be sure to pinch down the sides to keep the goodies inside
7. Cook for about 15 minutes at 350 degrees…ENJOY!!


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