- Olivia Gural
Mini Pot Pie

Ingredients:
1 tbsp olive oil
2 cups fresh mushrooms, chopped
1 cup yellow onion, chopped
1 cup celery, chopped
1 cup sweet potato, peeled and cubed
2 tsp fresh thyme, chopped
1/2 cup all purpose flour
1 1/2 cup unsalted chicken broth
1/2 cup unsweetened almond milk (can also use whole milk)
2 cups rotisserie chicken, shredded
1 cup frozen peas
1 pillsbury crescent roll
salt & pepper
Directions:
Preheat oven to 425 degrees
In a large pot, heat olive oil over medium heat. Add mushrooms, onion and celery, cook for about 5-7 minutes or until softened
Add sweet potato and thyme, continue to cook until softened, about 6 more minutes
Stir in the flour to coat, add chicken broth and milk, stir well and bring to a boil
Once boiling, add chicken, frozen peas, salt & pepper, stir and remove from heat. Let cool for about 10-15 minutes
Using 10-ounce ramekins (I was able to fill 4), add the mixture to each ramekin, filling to the top. Cut crescent roll into 4 ovals and place over the top of each ramekin
Bake for about 17 minutes or until golden brown, top with thyme before serving