Mini Chicken Pot Pies

These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! And you can make them from start to finish in about 30 minutes. Serve them with a little side salad and it makes a quick and simple weeknight dinner!

Ingredients

  • 14 ounces Cream of Chicken Soup
  • ¼ cup Chicken Stock
  • 3 packages Crescent Rolls(you will have to seal the seams)
  • 9 ounces frozen mixed vegetables, thawed
  • 1 cup chicken, shredded

How To Make Mini Chicken Pot Pies

  1. Preheat the oven to 400*
  2. Spray muffin tins with a non stick spray
  3. Lay the crescent roll dough out flat, pinch seams together
  4. Using a biscuit cutter, cut out 12 rounds from the dough
  5. Press the dough into the muffin tins, including up the sides
  6. In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
  7. Spoon the filling into each muffin cup, do not overfill
  8. Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
  9. Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
  10. If the top begins to brown too quickly, cover with aluminum foil and bake
  11. Let cool and use a knife to loosen from the muffin tins.

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