Muffin Tin Pot Pies

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?

These turned out to be the perfect dinner.  I'm kicking myself I didn't make another batch and freeze them, but I'll have time for that at some point.  But this version will make 6 cute little chicken pot pies that are all homemade but the crescent rolls {hey, I take help wherever I can get it}.

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.

So, who is going to put these on their dinner rotation?

They will be a keeper in our house, for sure!

And for a random question - anyone else dreading Halloween?  I've just never been a fan of the holiday {minus, the candy}....but now with little kiddos I just have to be involved.  We have a dragon and a cheerleader at our house this year.  

I do it for them, I do it for them.....