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
Preheat the oven to 400*
Spray muffin tins with a non stick spray
Lay the crescent roll dough out flat, pinch seams together
Using a biscuit cutter, cut out 12 rounds from the dough
Press the dough into the muffin tins, including up the sides
In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
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