Who doesn't love anything mini? These were pretty simple to put together plus they were very kid friendly to eat. This recipe is adapted from The Food Charlatan.
3 tablespoons butter
1 tablespoon dried minced onion
3 tablespoons flour
1 cup and 1 tablespoon chicken broth
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen peas and carrots
1 cup chicken (cooked and chopped)
1 8-ounce can crescent rolls
Heat oven to 375. Grease 8 muffin cups well. Place the butter in a saute pan and melt, stir in the dried onion and let cook for 1 minutes. Whisk in the flour and cook for 1-2 minutes. In a large measuring cup or mixing bowl whisk together the chicken broth and milk. Slowly whisk it into the flour mixture until all of the lumps are gone. Stir in the salt and pepper. Add the peas, carrots and chicken then stir until coated in the sauce and remove from heat. Unroll the crescent dough and seal the edges together. Cut into 16 rectangles. Place one rectangle into the muffin tin then add 1/8 of the chicken pot pie filling. Top with another rectangle and seal slightly with your fingers. Repeat with the remaining muffins. Cut a small slit in the top of each muffin. Bake for 15-17 minutes or until the tops are brown. Let sit for 5 minutes before removing and serving.