Chef Savvy · by Kelley Simmons★ 5.0 (1)
Mini Chicken Pot Pies
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 11%
CARBS 12G33% OF CAL
1G FIBER8G OTHER3G TOTAL SUGAR
FAT 9G52% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini pot pies filled with shredded chicken, vegetables, and cream sauce, topped with flaky crescent rolls. A comforting weeknight dinner that kids enjoy.
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Nutrition & ingredients
Ingredients
serves 12- 1 tbsp olive oil
- 1/2 onion, diced
- 1 rib celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- salt and pepper, to taste
- 1 cup cooked shredded or cubed chicken
- 1/2 cup frozen peas
- 1 can (8 ounces) crescent rolls
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 11%
CARBS 12G33% OF CAL
1G FIBER8G OTHER3G TOTAL SUGAR
FAT 9G52% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 290mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 24mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.