Description
Individual comfort food portions with tender chicken and vegetables in creamy sauce, wrapped in golden pastry.
Ingredients
- 3 tablespoons butter
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 large yellow onion, chopped
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 cups cooked chicken, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 1 tube refrigerated crescent roll dough
Instructions
- Preheat oven to 375°F and grease a 12-cup muffin tin with cooking spray.
- In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and thyme. Season with salt and pepper. Cook until softened, about 4 minutes.
- Sprinkle flour over vegetables and stir constantly for 1 minute.
- Slowly add chicken broth and cream, stirring constantly. Bring to a boil, then reduce heat and simmer 6-7 minutes until thickened.
- Stir in chicken, peas, and corn. Simmer 2-3 minutes until heated through. Remove from heat and cool slightly.
- Unroll crescent dough and press seams together. Cut into 12 squares.
- Press each square into a muffin cup. Fill with about 3 tablespoons of chicken mixture.
- Bake 16-18 minutes until golden brown. Cool in pan 5 minutes before removing.
Notes
- Rotisserie chicken saves time and adds extra flavor
- Filling can be made up to 24 hours ahead
- These freeze well for up to 3 months
- Prep Time: 20 minutes
- Cook Time: 18 minutes