Mini Chicken Pot Pies
Ingredients:
- 14 ounces cream of chicken soup
- ¼ cup chicken stock
- 3 packages crescent rolls
- 9 ounces frozen mixed vegetables, thawed
- 1 cup shredded chicken
Directions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine cream of chicken soup and chicken stock until smooth.
3. Add thawed mixed vegetables and shredded chicken to the soup mixture and stir well to combine.
4. Unroll crescent rolls and separate into individual triangles.
5. Press each triangle into the cups of a muffin tin, forming a small crust with edges extending slightly above the rim.
6. Spoon the chicken and vegetable mixture evenly into each crescent roll-lined cup.
7. Fold the edges of the crescent rolls over the filling slightly.
8. Bake for 15-18 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow to cool for a few minutes before removing from the muffin tin and serving.
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 320 kcal | Servings: 12 mini pot pies
Tips:
Use refrigerated crescent rolls for quick and easy crust preparation.
Add a pinch of dried thyme or parsley to the filling for extra flavor.