These little chicken pot pies are insanely simple to prepare. Seriously, there are just 6 ingredients! And you can create them in approximately 30 minutes from start to finish. Serve them with a small side salad for a quick and easy weekday dinner!
14 cup chicken stock 14 ounces cream of chicken soup
3 Crescent Rolls (you will need to glue the seams)
9 ounces thawed frozen mixed vegetables
1 cup shredded chicken
Mini Chicken Pot Pies Recipe
Preheat the oven to 400 degrees Fahrenheit.
Spray muffin tins with nonstick cooking spray.
Spread the crescent roll dough out flat and crimp the seams together.
Cut out 12 rounds from the dough with a biscuit cutter.
Fill the muffin tins halfway with the dough, including the sides.
In a large mixing dish, combine the soup, thawed veggies, and shredded chicken.
Fill each muffin cup halfway with the filling; do not overfill.
Cut pieces of dough using a pizza cutter and place them on the tops of the muffin cups.
Bake for about 18 minutes, or until the top and sides are a light golden brown.
Cover with aluminum foil and bake if the top begins to brown too rapidly.
Allow to cool before removing from the muffin tins with a knife.
