Delicious Mini Chicken Pot PiesAutumn
These individual mini chicken pot pies are packed with creamy chicken and veggies wrapped in golden crescent dough, making them the perfect comfort food made easy.
Equipment
- 1 Mixing bowl
- 1 Muffin tin regular size, for 8 muffins
- 1 Oven preheated to 375 degrees
Ingredients
Main ingredients
- 1 cup Cooked Chicken cubed
- ¾ cup Cream of Chicken Soup most of a 10 ¾ oz can
- ¼ cup Sour Cream light is fine
- 1 cup Frozen mixed vegetables
- 1 tube Refrigerated Crescent Rolls 8 oz
- ¼ teaspoon Poultry Seasoning
- 1 pinch Pepper about ⅛ teaspoon
Instructions
Instructions
- Preheat oven to 375 degrees.
- Thaw frozen vegetables completely (defrost in microwave if desired).
- Mix together soup and sour cream in a medium bowl. Stir in poultry seasoning and pepper. Then mix in the chicken and vegetables.
- Lightly flour your work surface, then unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.
- 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 ¼ cup each).
- 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.
Notes
For a cheesy touch, sprinkle shredded cheddar cheese over the top of the cooked pot pies and return them to the oven for a minute or two until cheese is melted.
