Mini Chicken Pot Pies
These Mini-Chicken Pot Pies only need 5-ingredients and they can be ready in just about 30 minutes. Serve them as a delicious bite-sized appetizer or pair them with a small salad for a fun and easy family dinner!
Ingredients
- 14 ouncescampbell's cream of chicken soup with herbs
- ¼ cupchicken stock
- 3 packagespillsbury crescent rolls - seamless dough sheet (you will use probably 2.5 cans)
- 9 ouncesfrozen vegetables (thawed)
- 1 cupchicken (cut into small pieces- i used costco kirkland brand pre-cooked chicken strips or rotisserie chicken would work great.)
Directions
- 1
Pre-heat oven to 400 degrees
- 2
Spray your muffins tray with non-stick spray.
- 3
Lay the crescent roll flat and cut out 12 rounds
- 4
Press them in the cupcake pan along the bottom and up the sides
- 5
In a large bowl mix the soup, thawed vegetables and cut up chicken
- 6
Spoon the filling mix into the cups - be careful not to overfill - it will bubble up while cooking
- 7
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups - I did 2 across each way - so four strips total per cup.
- 8
Bake about 18 minutes - until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
- 9
Let cool and then use a knife to loosen and lift out of cups.