🥧 Mini Chicken Pot Pie Muffins 🍗
📋 Ingredients:
1 cup cooked chicken, diced
1 cup frozen mixed vegetables, thawed
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
1/4 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 package (8 ounces) refrigerated crescent roll dough
📝 Instructions:
1️⃣ Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
2️⃣ In a mixing bowl, combine the cooked diced chicken, thawed mixed vegetables, and shredded cheddar cheese. Mix well.
3️⃣ In a small saucepan, whisk together the chicken broth, milk, all-purpose flour, dried thyme, garlic powder, salt, and black pepper over medium heat. Cook, stirring constantly, until the mixture thickens and becomes creamy.
4️⃣ Pour the creamy sauce over the chicken and vegetable mixture in the bowl. Stir until everything is well coated.
5️⃣ Unroll the crescent roll dough and separate it into triangles. Press each triangle into the bottom and up the sides of each muffin cup in the prepared tin, creating little dough cups.
6️⃣ Spoon the chicken and vegetable mixture into each crescent dough cup, filling them almost to the top.
7️⃣ Bake in the preheated oven for 12-15 minutes, or until the crescent dough is golden brown and the filling is bubbly.
8️⃣ Remove the mini chicken pot pies from the oven and let them cool in the muffin tin for a few minutes before serving.
📝 Notes:
◻️ You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
◻️ Feel free to add your favorite herbs or spices to the creamy sauce for extra flavor.
◻️ These mini chicken pot pie muffins are great for meal prep or as a tasty appetizer for parties.
