Chicken Pot Pies

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So I had this idea to make pie-less chicken Chicken Pot Pies by using pre-made croissant dough bought at the grocery store.  I hoped it would work out and it made for some great very yummy hand-held snacks.

  • 1 pkg of croissant dough in a tube (6-8)
  • 1 grilled chicken breast, diced small
  • 1/4 cup or less of chopped onion
  • 1/4 stick of butter
  • 1 stick celery diced
  • 1 cup boiled and diced potatoes
  • 1 cup of cooked butternut squash
  • 3 tbsp of milk or water
  • salt/pepper to taste
  1. Add butter to a medium skillet, sauté the onions and celery for a couple minutes.
  2. Add milk and let boil.
  3. Add potatoes, cooked chicken and squash and cook until mixture becomes thick and is done. About 15-20 minutes. Make sure it is not too wet. If it is, add a little flour to thicken it up.
  4. Add salt and pepper to taste

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  1. Folding the Chicken Pot Pies, When you unwrap the croissant, they make long triangles.
  2. Lay them out on a lightly greased cookie sheet and place the mixture close to the longer straight side of the triangle.
  3. Fold smaller side over to cover like a stuffed croissant or turnover.
  4. Heat over to 400 degrees and cook for 15-20 minutes or so. Because they are stuffed, you need to add 5-7 minutes to the package directions and watch them get golden brown.

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