Mini Chicken Pot Pies

Ingredients:

14 ounces Cream of Chicken Soup
¼ cup Chicken Stock
3 packages Crescent Rolls(you will have to seal the seams)
9 ounces frozen mixed vegetables, thawed
1 cup chicken, shredded

How To Make Mini Chicken Pot Pies

Preheat the oven to 400*
Spray muffin tins with a non stick spray
Lay the crescent roll dough out flat, pinch seams together
Using a biscuit cutter, cut out 12 rounds from the dough
Press the dough into the muffin tins, including up the sides
In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
Spoon the filling into each muffin cup, do not overfill
Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and bake
Let cool and use a knife to loosen from the muffin tins.

MINI CHICKEN POT PIES

MINI CHICKEN POT PIES

Ingredients

  • 14 ounces Cream of Chicken Soup
  • ¼ cup Chicken Stock
  • 3 packages Crescent Rolls(you will have to seal the seams)
  • 9 ounces frozen mixed vegetables, thawed
  • 1 cup chicken, shredded

Instructions

    Preheat the oven to 400*
    Spray muffin tins with a non stick spray
    Lay the crescent roll dough out flat, pinch seams together

    Using a biscuit cutter, cut out 12 rounds from the dough
    Press the dough into the muffin tins, including up the sides

    In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
    Spoon the filling into each muffin cup, do not overfill

    Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
    Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.

    If the top begins to brown too quickly, cover with aluminum foil and bake
    Let cool and use a knife to loosen from the muffin tins.

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