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Comfort food holds a special place in many hearts, offering warmth and nostalgia with every bite. It evokes feelings of home, family gatherings, and cherished memories around the dinner table. One dish that perfectly embodies this sentiment is the Mini Chicken Pot Pie Bread Bites. These delightful morsels combine the classic flavors of chicken pot pie with the convenience of bite-sized portions, making them an irresistible addition to any meal or gathering. Whether you are hosting a party or enjoying a cozy night in with family, these mini bread bites promise to be a crowd-pleaser, satisfying both young and old alike.

Mini Chicken Pot Pie Bread Bites

Discover the comforting delight of Mini Chicken Pot Pie Bread Bites, a perfect blend of classic flavors in bite-sized form. These tasty morsels feature tender chicken and vibrant vegetables encased in golden crescent roll dough. Ideal for any gathering or a cozy night at home, they're easy to prepare and sure to impress. With creamy fillings and a flaky crust, each bite is a heartwarming reminder of home-cooked meals. Try this fun twist on a loved classic for your next meal!
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Ingredients
  

1 pound cooked chicken, diced

1 cup frozen mixed vegetables (peas, carrots, corn, 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: Preheat your oven to 375°F (190°C).

    Make the Filling: In a large skillet, heat a splash of oil over medium heat. Add the onions and garlic, sautéing until the onions become translucent (about 3-4 minutes). Stir in the diced chicken and mixed vegetables, cooking for another 2-3 minutes.

      Prepare the Sauce: Pour in the chicken broth and heavy cream, then add the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, letting it cook until slightly thickened (about 5-7 minutes). Remove from heat and stir in the shredded cheddar cheese until melted and well combined. Allow the filling to cool for a few minutes.

        Prepare the Dough: Unroll the crescent roll dough and separate it into individual triangles.

          Fill the Dough: On a greased mini muffin tin, press each crescent roll triangle into the bottom and sides of each cup, ensuring there are no gaps. Spoon the chicken filling into each crescent cup, filling them generously but not overflowing.

            Seal and Bake: Fold the tips of the crescent roll dough over the filling to create a pocket or pie shape. Brush the tops lightly with the beaten egg.

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

                Cool and Serve: 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!

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