CHICKEN POT PIE CUPS

Yield: 24 servings 2 tablespoons butter 2 carrots, peeled and sliced 2 celery ribs, diced ½ large onion, chopped 2 teaspoons fresh thyme leaves (or ½ teaspoon dried) Salt, to taste Pepper, to taste 2 tablespoons all-purpose flour ⅔ cup chicken broth ½ cup heavy cream 2 cups diced chicken ½ cup frozen peas ½ cup frozen corn 2 tubes crescent roll dough

Preheat oven to 375 degrees Fahrenheit and grease 2 (12-cup) muffin tins with nonstick spray (or you can make them in batches). In a large skillet over medium heat, melt butter. Add carrots, celery, onion and thyme, and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute. Stir in broth and cream, and bring to a boil. Immediately reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.

Stir in chicken, peas and corn, and simmer until warmed through. Remove from heat and set aside.

On a lightly floured surface, unroll crescent-roll doughs and pinch diagonal seams together. Cut each tube’s worth of dough into 12 squares, and place squares in muffin tin slots, on the bottom and up the sides of each cup. Spoon heaping spoonfuls of chicken mixture into each crescent cup. Bake until the crescent is golden, about 15 minutes. Let cool slightly in muffin tin before serving.

PER SERVING: 104 calories; 5 g fat; 10 g carbohydrates; 6 g protein; 270 mg sodium