“My mother-in-law hardly eats anything these days, but she tore this up!
These mini chicken pot pies are a delicious and satisfying appetizer or main course. The flaky crust and creamy filling make for a perfect bite-sized treat.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cream of Chicken Soup | 14 ounces |
| Chicken Stock | ¼ cup |
| Crescent Rolls | 3 packages |
| Frozen mixed vegetables (thawed) | 9 ounces |
| Shredded Chicken | 1 cup |
Instructions:
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare muffin tins: Spray muffin tins with non-stick spray.
- Cut crescent roll dough: Lay crescent roll dough out flat and pinch seams together. Cut out 12 rounds using a biscuit cutter.
- Press dough into muffin tins: Press dough into muffin tins, including up the sides.
- Combine filling: In a large bowl, mix together soup, thawed vegetables, and shredded chicken.
- Fill muffin cups: Spoon filling into each muffin cup, avoiding overfilling.
- Add crust top: Slice strips of dough and lay across the tops of the muffin cups.
- Bake: Bake for 18 minutes, or until top and sides are light golden brown. Cover with aluminum foil if browning too quickly.
- Cool and serve: Let cool and use a knife to loosen from muffin tins.
