These INDIVIDUAL CHICKEN POT PIES are easy to make. Stuffed with chicken, peas, carrots, corn and celery in a creamy sauce, they are cupped with refrigerated crescent dough. You can also make them with Turkey!
1can crescent roll dough sheetsor can of crescent rolls *See Note
Instructions
1. Preheat the oven to 375°F. In a large skillet using medium-low heat, melt the butter. Add the celery, onion, and peas and carrots. Cook for about 5 minutes until softened, stirring occasionally. Add the thyme, garlic, salt, and pepper. Stir mixture and cook for another minute.
2. Add the flour and whisk with the butter in the pan, allow it to cook for 1 minute. Whisk in the chicken broth and the heavy cream. Simmer until thickened, and continue to whisk for 2 minutes.
3. Remove from the heat, stir in the chicken and corn.
4. Grease a muffin tin and spread out the crescent roll dough, cutting it into 8 equal squares. Place one square into a greased section of the muffin tin. Be sure corners are overlapping the sides. Repeat with remaining dough to fill 8 muffin tin sections.
5. Fill the cups with the filling. Gently fold the corners of the dough over the potpie filling.
6. Bake for 15 minutes or until golden brown. Allow the pot pies to cool slightly in the pan before removing them. I have found a butter knife works great for lifting them out once slightly cooled.
7. Enjoy!
Notes
If you are unable to find crescent roll dough sheets you can use crescent rolls, simply spread the dough out on a hard surface and pinch the perforated portions of the dough together to make one large sheet.