Mini chicken pot pies - my favorite quick and easy lazy nurse dinner meal!

Ingredients

• 2 Tbsp Unsalted Butter (melted; about a quarter stick)
• 1 stalk Celery (diced)
• 1 medium Russet Potato (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 1 cup All-Purpose Flour (for thickening the sauce)
• 3.5 cups Chicken Broth (low‑sodium preferred)
• 2 cups Rotisserie Chicken (shredded; remove skin if desired)
• 1 cup Frozen Peas (thawed)
• 1 can Refrigerated Crescent Roll Dough (8 triangles, thawed)
• 1 large Egg (beaten with 1 Tbsp water for egg wash)
• 1 tsp Salt (to season vegetables)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Sauté vegetables

   Melt the butter in a large skillet over medium heat. Add the diced celery, potato, and carrot. Season with salt and pepper and sauté until the vegetables begin to soften, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Make a roux

   Sprinkle the flour over the softened vegetables. Stir continuously for 2 minutes to cook the raw flour and form a smooth roux.

   Time: PT2M

   Temperature: Medium heat

3. Add broth and thicken

   Gradually whisk in the chicken broth, a little at a time, allowing each addition to be fully incorporated before adding more. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: Medium heat

4. Add chicken and peas

   Stir in the shredded rotisserie chicken and thawed peas. Heat through for 3 minutes, adjusting seasoning with additional salt or pepper if needed.

   Time: PT3M

   Temperature: Medium heat

5. Assemble in ceramic bowls

   Lightly butter the inside of each mini ceramic bowl. Place one crescent‑roll triangle on the bottom of each bowl, then spoon the hot chicken‑vegetable mixture over it. Top with another crescent‑roll triangle, pressing gently to seal edges.

   Time: PT5M

6. Egg wash

   In a small bowl, whisk the egg with 1 tablespoon of water. Brush the tops of the crescent‑roll lids with the egg wash to promote a golden crust.

   Time: PT2M

7. Bake

   Transfer the assembled bowls to a baking sheet and place in a pre‑heated oven. Bake at 375°F for 20 minutes, or until the crescent‑roll tops are golden brown and the filling is bubbling.

   Time: PT20M

   Temperature: 375°F

8. Rest and serve

   Remove the bowls from the oven and let them rest for 5 minutes before serving. This allows the sauce to set slightly and makes handling safer.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

15g

Fiber

3g