These mini chicken pot pies are so simple to put together - and a few extra ingredients make them surprisingly delicious!
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: Comfort Food
Servings: 8muffins
Ingredients
1cupCooked Chicken cubed
3/4 cupCream of Chicken Soupmost of a 10 3/4 oz can
1/4cupSour Creamlight is fine
1cupFrozen mixed vegetables
1tubeRefrigerated Crescent Rolls8 oz
1/4teaspoonPoultry Seasoning
1pinchPepperabout 1/8 teaspoon
Instructions
Preheat oven to 375 degrees.
Thaw frozen vegetables completely (defrost in microwave if desired).
Mix together soup and sour cream in a medium bowl. Stir in poultry seasoning and pepper. Then mix in the chicken and vegetables.
Lightly flour your work surface, then unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.
Spray 8 regular size muffin cups with nonstick cooking spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each).
Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.
Notes
For a cheesy touch, sprinkle shredded cheddar cheese over the top of the cooked pot pies and return them to the oven for a minute or two until cheese is melted.