Bake all the classic flavor of Chicken Pot Pie into fluffy, two-bite packages.
This recipe manages to bake all the classic flavor ofChicken Pot Pieinto fluffy, two-bite packages.
Heavy cream makes the filling super creamy.
Credit: Jennifer Causey; Food Styling: Loren Wood; Prop Styling: Christine Keely
These Mini Chicken Pot Pies make a comforting appetizer or main dish at suppertime.
Plus, instead of cooking your own chicken, this recipe uses rotisserie chicken from the grocery store.
We have a feeling this family-friendly recipe is going to stick around at your house.
can refrigerated crescent dough sheet
Directions
Preheat oven to 375F.
Lightly coat a standard 12-cup muffin tin with cooking spray; set aside.
Melt butter in a large skillet over medium-high.
Add thyme and garlic; cook, stirring constantly, until fragrant, about 30 seconds.
Sprinkle flour over leek mixture; cook, whisking constantly, 1 minute.
Gradually whisk in stock and heavy cream, scraping up any flour stuck to bottom of skillet.
Bring to a simmer over medium-high.
Cook, whisking often, just until thickened, 1 to 2 minutes.
Stir in chicken and peas; set aside.
Roll out to a 12- x 1012-inch rectangle.
Cut into 12 (4 x 3-inch) dough pieces.
Press 1 piece of dough into bottom of each greased muffin cup.
Spoon 14 cup of the chicken mixture into each piece of dough.
Bake in preheated oven until crescent dough is puffed and golden, 12 to 15 minutes.
Let cool 5 minutes.
Remove from muffin tin, and serve.
