These mini chicken pot pies are an easily portion-controlled version of your favorite pot pie! This recipe is a lighter version by using light butter, cream cheese, and crescent rolls. You can change up those as you like!
Ingredients:
Light crescent rolls
3 chicken breasts
1 bag of mixed frozen veggies (I used a carrot, green bean, corn, & peas mix)
1 tbsp light butter
2 tbsp flour
1 1/2 cups chicken broth
1/2 cup milk
3 oz reduced fat cream cheese
Sea salt
Garlic powder
Pepper
Kosher salt
Directions:
Season the chicken breasts with salt, pepper, and garlic salt. Put in the air fryer at 380° for 10 minutes, flip half way. When these are done later, you can chop them up to the size you want.
Melt the butter in the pan on medium heat. Then add the package of frozen veggies. Let them cook until they are soft. Then add some salt, pepper, and garlic powder.
Add the flour to the veggies and stir around for about 1 minute. Then add the chicken broth. Let that come to a boil and cook for about 5 minutes. It should have thickened some by this point.
Whisk in the milk and then whisk in the cream cheese until melted. Once everything is incorporated you can add in the chopped chicken. Stir to combine.
Spray each muffin hole and add the big side down of a crescent roll into each. Add a spoonful of the filling into each. Fold the rest of the roll over the top of the mixture. Then sprinkle a little flaky kosher salt on top.
Bake at 375° for around 12 minutes. Just keep an eye on them so you see when they start to brown!
Here is a video link to this recipe!
These are great for meal prep! You can just pop one in the air fryer to heat up!