Mini Chicken Pot Pies
Mini Chicken Pot Pies are a delightful twist on a classic dish, simple to make, packed with flavor, and perfect for any occasion.
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.
Notes
To enhance flavor, consider adding herbs like thyme or rosemary to the chicken mixture. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. To reheat, place them in the oven at 350 degrees F for about 10 minutes.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 250mgFiber: 1gSugar: 1g
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