Mini Chicken Pot Pies

 

 I do not eat Chicken Pot Pies.  It falls in the category of "too much stuff all mixed together" that I generally avoid.  I was the kid whose dinner items couldn't touch each other or I wouldn't eat the portions that touched. I don't eat sandwiches because there's too much stuff mixed together.

But my husband loves comfort food, and I'm a pretty nice wife sometimes.  So sometimes I cook up stuff that I know he'll eat alone.

Just a warning... I've got a LOT of edits with this recipe too.  Person who drafted the original is crazy.  And probably has food poisoning from eating raw chicken.  But we'll get to that in a moment...

INGREDIENTS

1 uncooked chicken breast, cut into small cubes and seasoned with salt and pepper
1/4 small onion, diced
1 celery stalk, sliced
1 large carrot, thinly sliced
1/2 cup frozen peas
1 can 98% fat free cream of chicken soup
1/2 cup chicken stock
4 Pillsbury crescent roll dough triangles (from a tube of Pillsbury crescent rolls)

(You're actually going to want the whole roll- and it's still not going to make enough.  You might as well just add two rolls to your shopping list right now.)
1 teaspoon salt
1 teaspoon pepper
cooking spray

one small potato, cut into small pieces

fresh or dried thyme, to taste

DIRECTIONS
Preheat oven to 400 degrees F.

In a small mixing bowl, combine cream of chicken soup, chicken stock, salt and pepper.  Mix well.  

Grease a muffin tin with cooking spray.  Line each muffin area with 2 crescent roll dough triangles (there will be some extra sticking out the sides- you'll use that to fold over the cups when filled.

Add carrot, celery, onion, peas and chicken to the bottom of each bowl.  

--- All right... hold up.  There ain't no way you're going to put a bunch of raw veggies and raw chicken into a pot pie and expect it to cook in 10-15 minutes.  The chicken simply won't get hot enough to cook through.  And the veggies won't get soft.  I'm not pretending to be an expert on this dish because I already admitted that I don't eat it... but I know you're going to either get food poisoning or end up with a bowl of still-crunchy carrots and half-raw chicken if you do it this way.

So I suggest you get out a skillet, put in a TBS of olive oil or butter, and brown up your onions.  When they're soft add in the chicken and veggies.  Cook until the chicken is cooked through and the veggies are getting tender.

Those are my suggestions.  Now, carry on...

Add veggies and chicken to each bowl.  Pour soup mixture over the vegetables until the bowl is almost full.  Take the edges of the crescent rolls and cover the top of the soup. 

Bake for 10-15 minutes or until soup is bubbling and crescent rolls are golden brown.  

You can also make this in a larger bowl instead of muffin tins.  You'll need an additional 5 minutes if you go with a bigger bowl.

VERDICT

With one can of crescent rolls I managed to make just 4 mini pot pies.  I could have used less roll in each pie tin, but that would have been sloppy and not made the cute little pies that popped right out of the tin for dinner.  

With just one can of rolls I had half of the chicken and soup mixtures left.  All of this:

And for the taste verdict?  My husband loved it.  He ate every last one.  So maybe it's a good thing that I don't like chicken pot pies!