These Mini Chicken Pot Pies make a fun dinner idea that comes together in minutes thanks to leftover rotisserie chicken and crescent roll dough!
Heat olive oil in a saucepan over medium high heat. Add in onions, celery and carrots. Sauté for 4 minutes then add in garlic and cook for an additional minute. Remove the vegetables from the pan and set aside on a plate.
To the same saucepan add in the butter. Once melted whisk in flour and whisk continuously for 1 minute.
Slowly whisk in the chicken broth and milk. Add in the dried sage and thyme. Cook for 1-2 minutes or until it is thickened. Stir in the cooked chicken, peas and reserved vegetables. Season with salt and pepper.
Preheat oven to 375 degrees. Roll out crescent dough. Cut half of the dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares.
Grease a muffin tin with nonstick cooking spray. Place crescent roll squares into each cavity of the muffin tin.
Divide the chicken pot filling between the muffins. Top each pot pie with 4 slices of crescent dough going opposite ways to create a lattice top.
Bake for 15-18 minutes or until golden brown and set. Allow them to cool for 10 minutes before removing them from the muffin tin.
Serve immediately and enjoy!