Mini chicken pot pies

Delicious mini chicken pot pies made with cooked chicken, cream of chicken soup, and mixed vegetables.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings pies

Calories 250 kcal

Equipment

Muffin tin
Mixing bowl
microwave
flouring surface

Ingredients

Main ingredients

1 cup Cooked Chicken, cubed
¾ cup Cream of Chicken Soup most of a 10 ¾ oz can
¼ cup Sour Cream light is fine
1 cup Frozen mixed vegetables
1 tube Refrigerated Crescent Rolls 8 oz
¼ teaspoon Poultry Seasoning
1 pinch Pepper about ⅛ teaspoon

Instructions

Preheat oven to 375°F (190°C). 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 ¼ 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.

Nutrition

Serving: 1pieCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Keyword Chicken Pot Pie, Comfort Food, easy chicken recipes, homemade meals, mini chicken pot pies, mini pies

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