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Mini pot pies have long been cherished as a quintessential comfort food, evoking feelings of warmth and nostalgia. Their flaky crusts and savory fillings make them a favorite across households, appealing to both children and adults alike. The beauty of mini chicken pot pie bread bites lies in their versatility. Whether you're hosting a casual gathering, throwing a festive party, or simply looking for a satisfying snack, these delightful bites can seamlessly fit into any occasion.

Mini Chicken Pot Pie Bread Bites

Looking for a delightful twist on comfort food? Try these Mini Chicken Pot Pie Bread Bites! They’re perfect for any occasion—whether it's a casual gathering or a cozy night in. With a flaky crescent roll crust and a savory filling of tender chicken and mixed vegetables in a creamy sauce, these bite-sized treats are easy to prepare and sure to impress. Enjoy them warm with your favorite dipping sauce and share the joy of homemade goodness with family and friends!
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Ingredients
  

1 pound cooked chicken, diced into bite-sized pieces

1 cup frozen mixed vegetables (such as peas, carrots, corn, and green beans)

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 cup chicken broth

1/2 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 package refrigerated crescent roll dough

1 cup shredded cheddar cheese

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) and allow it to heat while you prepare the filling.

    Make the Filling: In a large skillet, heat a splash of oil over medium heat. Add the finely chopped onions and minced garlic, sautéing until the onions become translucent, about 3-4 minutes. Incorporate the diced chicken and frozen mixed vegetables, stirring for another 2-3 minutes until everything is heated through.

      Prepare the Sauce: Pour in the chicken broth and heavy cream. Add the dried thyme, dried rosemary, and season with salt and pepper to taste. Stir well and bring the mixture to a gentle simmer, allowing it to cook and slightly thicken for about 5-7 minutes. Once done, remove the skillet from heat and mix in the shredded cheddar cheese until fully melted and blended. Let the filling cool for a few minutes.

        Prepare the Dough: Unroll the package of crescent roll dough and separate it into individual triangles, laying them flat on a clean surface.

          Fill the Dough: Lightly grease a mini muffin tin. Press the base and sides of each crescent roll triangle into the cups of the muffin tin, ensuring there are no gaps. Spoon the chicken filling into each crescent cup, filling them generously, but ensuring they do not overflow.

            Seal and Bake: Gently fold the tips of the crescent roll dough over the filling to create a pocket or pie shape. Use a pastry brush to lightly coat the tops with the beaten egg for a golden finish.

              Bake: Place the muffin tin in your preheated oven and bake for 12-15 minutes, or until the dough edges are golden brown and crispy.

                Cool and Serve: Once baked, allow the mini pot pies to cool in the muffin tin for a few minutes before gently removing them. Serve warm as a delightful appetizer or snack that will surely impress!

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 24 servings

                    - Presentation Tips: Arrange the mini pot pie bites on a colorful serving platter. Garnish with fresh herbs like parsley or thyme for an extra touch of elegance!