Kelly's Mini Chicken Pot Pies

Kelly's Mini Chicken Pot Pies
Makes 16 Mini Pies


Ingredient:

16 Mini VIP pastry shells
1 can Pillsbury crescent rolls
1 pound boneless skinless chicken (thighs or breast)
1 lb frozen veggies of your choice
1 small onion, chopped
4 cups chicken broth
2 cloves garlic, chopped
2 teaspoon poultry seasoning
1 teaspoon pepper

Directions:

In a large pot, saute the garlic and onion until clear in olive oil spray. Chicken the chicken into small chucks. When the onion and garlic is done add the chicken broth, poultry seasoning, pepper, and chicken into the pot. Simmer until the chicken is done (about 30 minutes). Add the vegetables and simmer until tender (5-10 minutes). Place about 1/3 of a cup of cornstarch in a measuring cup and mix with 1/2 cup of cold water. Stir into simmer pot pie mixture. Stir constantly until thickened. Remove from heat and set aside. Place mini pastry shells on a cookie sheet. Open crescent rolls and cut into thirds. Fill shells with about 1/4 cup of the mixture top with a piece of the crescent roll. Bake at 350 degrees for 30 minutes or crust edges and crescent are brown. I made this and frozen some for another meal or two.

Nutrition:

Cal: 220
Carb: 19
Fat: 13 grams
Protein: 9 grams
Sugar: 2 grams
Fiber: 3