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Mini chicken pot pies

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Ingredients
  

  • 1 lb Boneless chicken
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celerary
  • 1/3 cup butter
  • 1/3 cup chopped onions
  • 1/3 cup all-purpose flower
  • 1/2 teaspoon salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seeds
  • 1 3/4 chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts

Instructions
 

  • HEat olive oil in a medium
    saucepan over medium high heat.
    add onions celery and carrots
    saute for 4 min or until they
    start to get tender.
    add in garlic and cook for an additional
    minute.
    Remove the vegetables from the pan and set aside ona plate
  • To the same saucepan add in the butter.
    Once melted whisk in flour and whisk continuously for 1 min
  • Slowly whisk in the chicken broth
    and milk. add in the dried sage and thyme.
    Cookfor 1-2 min or until it is thikckend.
    stir inthe cooked chicken peas and reserved vegetables. Season with salt and pepper to taste
  • PReheat oven to 375 degrees. Roll out crescent dough. Cut half of hte dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares
  • Grease a muffin tin with nonstick cooking spray. PLace crescent roll squares into each cavity of the muffin tin
  • Divide the chcken pot filling between the muffins.
    Top each pot pie with 4 slices of crescent dough going opposite ways to create a latice top.
    Bake for 15-18 min or until golden brown and set allow themt o cool for 10 min before removing them fromthe muffint in