“My mother-in-law hardly eats anything these days, but she tore this up!

These Mini Chicken Pot Pies turn a classic comfort food into an easy, handheld appetizer or meal. Using crescent rolls and cream of chicken soup as shortcuts, they deliver all the savory flavor with minimal effort.

Mini Chicken Pot Pies

Ingredients:

How To Make Mini Chicken Pot Pies:

1. Step 1: Preheat Oven and Prep Tins: Preheat oven to 400°F (200°C). Spray muffin tins with non-stick spray.
2. Step 2: Cut Crescent Roll Dough: Lay crescent roll dough out flat and pinch the seams together. Cut out 12 rounds using a biscuit cutter.
3. Step 3: Press Dough into Muffin Tins: Press one dough round into each muffin cup, covering the bottom and extending up the sides.
4. Step 4: Combine Filling: In a large bowl, mix together the 14 ounces cream of chicken soup, 1/4 cup chicken stock, 9 ounces thawed mixed vegetables, and 1 cup shredded chicken.
5. Step 5: Fill Muffin Cups: Spoon the filling into each muffin cup, taking care not to overfill.
6. Step 6: Add Crust Top: Slice the remaining dough into strips and lay them across the tops of the muffin cups to create a lattice or crust top.
7. Step 7: Bake: Bake for 18 minutes, or until the tops and sides are light golden brown. Cover with aluminum foil if the pies begin browning too quickly.
8. Step 8: Cool and Serve: Let cool for a few minutes and use a knife to carefully loosen them from the muffin tins before serving.