Open-faced pot pies

This quick weeknight dish will be a new favorite in your home. Our Signature Herb Blend will provide all the flavor you need to add this to your dinner rotation!

Ingredients

• 2 medium/lg Chicken breast
• 1 onion
• 1 garlic clove
Savage Jerky Herb Blend
• 1 cup chicken broth
• 1/3 cup flour
• 5 tablespoons butter
• 1 bag frozen mixed vegetables
• 1 can of large crescent roll dough
• 1 tbsp vegetable oil
• Salt & Pepper

Directions

Dice chicken into small 1/2 in pieces and season with salt pepper and Herb Blend.

While the chicken is cooking take the mixed bag of veggies out of the freezer and thaw some (Its okay if they aren’t completely thawed).

In a large pot or dutch oven add oil over medium high heat and cook chicken until brown, set aside for later. In The same pot make a roux. Add butter and melt.  Add onions and garlic. Slowly stir in the flour until a the roux comes together in a thick soupy consistency. Add in bag of mixed veggies and continue to stir. Slowly stir in chicken broth. Add the chicken back to the pot and mix everything together.

Roll out crescent roll dough flat. Spray a cupcake tin with cooking spray or butter to grease the pan. Place flat pieces of crescent dough in each cup pushing down so it takes shape of the cupcake tin.

Scoop mixture from pot into each cup of though, fill to the top. Bake for 15 mins or until crust is golden brown. 


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