Description
Comfort meets creativity in these mini chicken pot pies, nestled in golden, flaky pastry. Hearty filling packed with tender chicken and colorful vegetables promises a delightful journey through homestyle comfort that you’ll savor with every delectable bite.
Ingredients
Scale
Main Proteins:
- 1 cup diced or shredded cooked turkey or chicken
Vegetables:
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1 clove garlic, minced
- 1/4 cup frozen peas
- 1/4 cup frozen corn
Sauce and Seasoning Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Pastry:
- 1 can crescent roll dough sheets
Garnish:
- Fresh chopped parsley (optional)
Instructions
- Warm your culinary workspace by heating the oven to a cozy 375°F (190°C), preparing for mini pot pie magic.
- Melt butter in a spacious skillet over gentle heat, introducing diced onion, celery, and carrot to create a flavorful vegetable medley. Allow these ingredients to soften and mingle for 5-8 minutes, stirring periodically.
- Awaken the aromatics by incorporating minced garlic, thyme, salt, and pepper. Stir continuously for half a minute until the kitchen fills with an enticing fragrance.
- Dust the vegetables with flour, creating a silky roux that will thicken the filling. Toast the flour for one minute to eliminate any raw taste.
- Gradually introduce chicken stock and heavy cream, whisking smoothly to prevent lumps. Let the mixture simmer and transform into a luxurious, creamy sauce, stirring occasionally for about 3 minutes.
- Remove the skillet from heat and fold in turkey, peas, and corn, creating a harmonious filling that promises delightful bites.
- Prepare a muffin tin by generously coating 8 sections with baking spray to ensure easy release.
- Transform crescent roll dough into 8 equal squares, carefully pressing each piece into the muffin tin sections, allowing edges to elegantly drape over the sides.
- Distribute the pot pie filling evenly among the dough cups, then gently fold the dough corners over the top, creating rustic-style mini pies.
- Slide the muffin tin into the preheated oven and bake for 15 minutes, watching for a golden-brown transformation.
- Allow the mini pies to rest briefly after baking, then delicately liberate them from the tin using a butter knife.
- Optional: Sprinkle fresh parsley for a final touch of color and freshness, then serve these delectable mini pot pies while they’re gloriously warm.
Notes
- Opt for rotisserie chicken or leftover roasted chicken to save time and add extra flavor depth.
- Swap crescent roll dough with puff pastry or homemade pie crust for a more traditional pot pie texture.
- Customize vegetables by adding mushrooms, diced bell peppers, or replacing peas with green beans for variety.
- Make these mini pot pies gluten-free by using gluten-free flour and crescent roll dough alternatives like almond flour pastry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg