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Mini Chicken Pot Pies Recipe

Mini Chicken Pot Pies Recipe
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4.9 from 19 reviews

These Mini Chicken Pot Pies are a quick and easy dish that requires only 5 ingredients and can be ready in just 30 minutes. They make for a delightful bite-sized appetizer or a simple family dinner when paired with a light salad.

Ingredients

Crescent Roll Cups:

  • 14 ounces Campbell’s Cream of Chicken Soup with Herbs
  • ¼ cup chicken stock
  • 3 packages Pillsbury Crescent Rolls – Seamless Dough Sheet

Filling:

  • 9 ounces frozen vegetables, thawed
  • 1 cup chicken, cut into small pieces

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees.
  2. Prepare Muffin Tray: Spray a muffin tray with non-stick spray.
  3. Prepare Crescent Roll Cups: Flatten the crescent rolls and cut out 12 rounds. Press them into the cupcake pan along the bottom and up the sides.
  4. Prepare Filling: In a large bowl, mix the soup, thawed vegetables, and cut-up chicken. Spoon the filling mixture into the cups, being careful not to overfill.
  5. Top with Crescent Dough: Cut strips of crescent dough to cover the top of the cups. Place about two strips across each way, totaling four strips per cup.
  6. Bake: Bake for approximately 18 minutes or until the top and sides are golden brown. If the top browns too quickly, cover it with foil until the bottom is cooked. Check the sides with a knife to ensure thorough cooking.
  7. Cool and Serve: Allow the pot pies to cool slightly, then use a knife to loosen and lift them out of the cups.

Notes

  • If using rotisserie chicken, shred the meat for easier incorporation into the filling.
  • You can customize the vegetables used in the filling according to your preferences.

Nutrition

Find it online: https://lauracooks.com/mini-chicken-pot-pies-recipe/