Mini Chicken Pot Pies

Mini Chicken Pot Pies

from itsalwaysautumn.com

These mini chicken pot pies are so simple to put together - and a few extra ingredients make them surprisingly delicious!

Ingredients

  • 1 cup Cooked Chicken (cubed)
  • 3/4 cup Cream of Chicken Soup (most of a 10 3/4 oz can)
  • 1/4 cup Sour Cream (light is fine)
  • 1 cup Frozen mixed vegetables
  • 1 tube Refrigerated Crescent Rolls (8 oz)
  • 1/4 teaspoon Poultry Seasoning
  • 1 pinch Pepper (about 1/8 teaspoon)

Directions

  1. 1

    Preheat oven to 375 degrees.

  2. 2

    Thaw frozen vegetables completely (defrost in microwave if desired).

  3. 3

    Mix together soup and sour cream in a medium bowl. Stir in poultry seasoning and pepper. Then mix in the chicken and vegetables.

  4. 4

    Lightly flour your work surface, then unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.

  5. 5

    Spray 8 regular size muffin cups with nonstick cooking spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each).

  6. 6

    Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.