I wanted something "hearty" to make over the weekend. It was chilly, we had already eaten soup during the week and I didn't feel like getting out the slow cooker.
So enter in these Muffin Tin Chicken Pot Pies.
Oh and did I mention the husband jokingly said to me "I don't think you've made dinner the past three nights". I didn't appreciate the comment and of course gave him crap about it....but....he was right. I hadn't made dinner the past three nights. We were just kinda "winging it".
Hey, sometimes a mom gets tired okay?
You could really stuff whatever you want in them - a variety of veggies or even beef if you are not a chicken fan. But honestly, I think this is the BEST version.
Just saying.
Muffin Tin Chicken Pot Pies
1 pkg. Pillsbury crescent rolls
1 boneless, skinless chicken breast
1 carrot, finely diced
1 stalk of celery, finely diced
1/2 c. peas, fresh or frozen
3/4 c. chicken broth
1/4 c. cream or milk
1 T. Dijon mustard
1 t. minced onion
1/4 t. dill
2 T. unsalted butter
2 T. flour
1 t. salt
1 t. pepper
1. In a small saucepan, place chicken breast and cover with water. Sprinkle in minced onion. Bring to a boil.
2. Allow chicken to cook in the boiling, seasoned water until cooked through, about 10 minutes. Remove and allow to cool. Save the cooking broth.
3. Meanwhile, in a skillet saute the carrots and celery in a bit of olive oil for 5 minutes or until tender. Remove the veggies from the skillet and set aside.
4. In the same skillet place in the butter and allow to melt. Sprinkle in the flour and whisk together. Allow this mixture to cook for 1-2 minutes, getting bubbly.
5. Take 3/4 c. of the cooking {chicken} broth and place in the skillet. Allow this mixture to thicken.
6. Add in cream or milk, combine.
7. Season with salt, pepper and Dijon mustard.
8. Dice the chicken breast, then combine with the veggies and sauce. Set aside.
9. Roll out crescent rolls on a floured surface. Cut into squares to fit the muffin tins {you may have extra dough left over - this is okay}.
10. Scoop chicken/veggies mixture into the dough lined muffin tins, filling to the top.
11. Fold over the dough to cover the tops, using the extra dough if needed.
12. Bake for 25 minutes or until golden brown.
13. Allow to cool in the pans for 5 minutes before serving.