These Mini Chicken Pot Pies offer all the classic comfort of a full-sized pot pie in a convenient, individual serving. With a creamy chicken and vegetable filling nestled in a flaky crescent roll crust, they’re perfect for a quick dinner or a fun appetizer.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream of Chicken Soup | 14 ounces |
| Chicken Stock | ¼ cup |
| Crescent Rolls | 3 packages |
| Frozen mixed vegetables | 9 ounces |
| Cooked chicken | 1 cup |
Instructions:
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- Preheat Oven & Prepare Muffin Tins: Preheat your oven to 400°F (200°C). Lightly spray muffin tins with a non-stick cooking spray.
- Prepare Dough Rounds: Lay the crescent roll dough out flat and pinch the seams together to create a solid sheet of dough. Using a biscuit cutter, cut out 12 rounds from the dough.
-
- Form Pie Crusts: Gently press each dough round into the prepared muffin tins, extending the dough up the sides to form a crust.
- Prepare Filling: In a large bowl, combine the cream of chicken soup, chicken stock, thawed frozen mixed vegetables, and shredded cooked chicken. Mix well until all ingredients are evenly distributed.
- Fill Muffin Cups: Spoon the chicken and vegetable filling into each dough-lined muffin cup. Be careful not to overfill.
- Add Top Crusts: Using a pizza cutter, slice strips from any remaining crescent roll dough. Lay these strips across the tops of the filled muffin cups to create a lattice or criss-cross pattern.
- Bake: Place the muffin tin in the preheated oven and bake for about 18 minutes, or until the tops and sides of the pies are a light golden brown. If you notice the tops browning too quickly, you can loosely cover the muffin tin with aluminum foil for the remainder of the baking time.
- Cool & Serve: Let the mini chicken pot pies cool slightly in the muffin tin. Use a knife or a small spatula to gently loosen them from the muffin tins before serving. Enjoy these comforting, individual portions!