Delicious Mini Chicken Pot PiesAutumn
Simple and tasty mini chicken pot pies baked in a muffin tin using crescent roll dough and a creamy filling of chicken and vegetables.
Equipment
- 1 Muffin tin Regular size, 8 cups
- 1 Mixing bowl Medium
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.
