why make this recipe
Mini Chicken Pot Pies are a delightful twist on a classic dish. They are simple to make, packed with flavor, and perfect for any occasion. These little pies are great for a family dinner, a party appetizer, or even a cozy night in. Plus, they are made with easy-to-find ingredients and can be ready in no time!
how to make Mini Chicken Pot Pies
Ingredients :
- 1 10.5 ounce can condensed cream of chicken soup
- 5 ounces water
- 1/2 pound cooked chicken
- 6 ounces frozen mixed vegetables
- Salt and pepper to taste
- 1 can crescent rolls
Directions :
- Preheat oven to 375 degrees F. Spray muffin tin with cooking spray.
- Stir together soup and water in a saucepan, then add chicken and vegetables. Bring to a boil and cook for 2 minutes. Remove from heat and season with salt and pepper to taste.
- Unroll crescents and cut into circles or squares fitting them into the muffin tins.
- Fill each tin with chicken mixture.
- Bake for 12-14 minutes or until the dough is golden brown in color.
how to serve Mini Chicken Pot Pies
Serve Mini Chicken Pot Pies warm right out of the oven. They make a great main dish and can be paired with a simple salad or some bread. You can also enjoy them as a snack or appetizer at your next gathering. Everyone will love these tasty little bites!
how to store Mini Chicken Pot Pies
If you have leftovers, store Mini Chicken Pot Pies in an airtight container in the refrigerator. They can last up to 3 days. To reheat, place them in the oven at 350 degrees F for about 10 minutes or until heated through.
tips to make Mini Chicken Pot Pies
- For extra flavor, add some herbs such as thyme or rosemary to the chicken mixture.
- You can use leftover chicken or rotisserie chicken to save time.
- Feel free to mix in other vegetables like corn or peas based on your taste.
variation
You can switch up the recipe by using different soups, such as cream of mushroom or cream of celery. You can also use biscuit dough instead of crescent rolls for a different texture.
FAQs
1. Can I freeze Mini Chicken Pot Pies?
Yes! You can freeze the unbaked mini pot pies. Simply assemble them and place them in the freezer. Bake them directly from frozen, adding a few extra minutes to the cooking time.
2. Can I make them vegetarian?
Absolutely! You can substitute the chicken with a variety of vegetables, like mushrooms, broccoli, or bell peppers, and use vegetable soup instead of cream of chicken.
3. How can I make them spicier?
To add some heat, mix in a pinch of cayenne pepper, red pepper flakes, or your favorite hot sauce into the chicken mixture.
Mini Chicken Pot Pies
Ingredients
Filling
- 1 can 10.5 ounce can condensed cream of chicken soup
- 5 ounces water
- 0.5 pound cooked chicken Use leftover or rotisserie chicken for convenience.
- 6 ounces frozen mixed vegetables Feel free to use other vegetables based on your taste.
- to taste Salt and pepper
Crust
- 1 can crescent rolls Can substitute with biscuit dough for a different texture.
Instructions
Preparation
- Preheat oven to 375 degrees F and spray the muffin tin with cooking spray.
- In a saucepan, stir together the condensed soup and water, then add the cooked chicken and frozen mixed vegetables.
- Bring the mixture to a boil and cook for 2 minutes, then remove from heat and season with salt and pepper.
- Unroll the crescent rolls and cut them into circles or squares to fit into the muffin tins.
Baking
- Fill each muffin tin with the chicken mixture.
- Bake for 12-14 minutes or until the dough is golden brown.