Rustlin Robs Gourmet Food
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steak dust

Heat Level: Mild
Category: Main Dish - Poultry

  • 3 tbsp butter, + 2 tsp melted
  • 1 tbsp dried minced onion
  • 3 tbsp flour
  • 1 cup chicken broth, + 1 tablespoon
  • 1/3 cup milk
  • 1 tsp Rustlin' Rob's Steak Dust Seasoning
  • 1/2 cup frozen peas and carrots
  • 1 cup chicken, cooked and chopped ( or use a ready made rotisserie chicken)
  • 1/8 tsp celery seed
  • 1- 8oz can crescent roll
  1. Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
  2. Melt butter in a medium skillet. When it is hot, add the dried onions and let them cook for a minute or so. Add the flour and whisk together for 1 minute.
  3. Slowly (don't go too fast) whisk in the chicken broth and milk. Whisk out all the lumps.
  4. Add Steak Dust seasoning and celery seed.
  5. Stir in the peas, carrots, and chicken. Turn off the heat.
  6. Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles (see photos). A pizza cutter works well.
  7. Place one rectangle into a muffin tin. Top with 1/8 of the chicken mixture. Top with another rectangle, using your fingers to seal it together if you can, but don't stress about it too much. Repeat with the remaining dough.
  8. Poke a knife in the top to vent the pies.
  9. Bake at 375 for about 15 minutes. You want the tops to be good and brown so that you know the bottom is cooked.
  10. Brush with melted butter if you want. Serve immediately and enjoy!

NOTE: If the mixture doesn't seem very creamy, add more broth 1 tablespoon at a time until you reach a consistency you like.
ADAPTED FROM: The Food Charlatan

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