Chicken Pot Pies


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


  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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