Description
This mini chicken pot pies recipe is easy, savory, and perfect for snacks, dinners, or parties. Enjoy flaky, bite-sized pies that everyone will love!
Ingredients
Scale
- 14 ounces Cream of Chicken Soup
- ¼ cup Chicken Stock
- 3 packages Crescent Rolls (seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup chicken, shredded
Instructions
- Prepare the oven and pan:
- Preheat oven to 400°F (200°C).
- Spray muffin tins with non-stick cooking spray.
- Prepare the dough:
- Lay crescent roll dough flat and pinch seams together to create a smooth sheet.
- Use a biscuit cutter to cut out 12 rounds from the dough.
- Press the rounds into the muffin tins, ensuring they cover the bottoms and sides.
- Prepare the filling:
- In a large bowl, mix cream of chicken soup, chicken stock, thawed vegetables, and shredded chicken until well combined.
- Assemble the pies:
- Spoon the filling into the prepared dough cups, being careful not to overfill.
- Use a pizza cutter to slice strips of dough and lay them across the tops of the muffin cups for a decorative lattice.
- Bake:
- Place the muffin tin in the oven and bake for about 18 minutes or until the tops and sides are a light golden brown.
- If the tops begin to brown too quickly, cover with aluminum foil and continue baking.
- Cool and serve:
- Let the mini pies cool slightly before using a knife to loosen them from the muffin tins.
- Serve warm, perhaps with a side salad for a complete meal. Enjoy!