Description
These Mini Chicken Pot Pies are warm, creamy, and wrapped in a golden, flaky crust. 🥐 Perfect for busy nights, family dinners, or a cozy snack, they’re incredibly easy to make with just a handful of ingredients. A delicious twist on a classic comfort food! 😍
Ingredients
🍗 1 cup cooked chicken, cubed
🥣 ¾ cup cream of chicken soup (almost a full 10¾ oz can)
🥄 ¼ cup sour cream (light is fine)
🥕 1 cup frozen mixed vegetables (thawed)
🥐 1 tube refrigerated crescent rolls (8 oz)
🌿 ¼ tsp poultry seasoning
🧂 1 pinch pepper (about ⅛ tsp)
Instructions
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Thaw the frozen vegetables completely. Microwave if needed.
3️⃣ In a bowl, mix together soup, sour cream, poultry seasoning, and pepper. Stir in chicken and vegetables.
4️⃣ Lightly flour your surface and unroll the crescent dough. Pinch diagonal lines together, then cut into 8 squares.
5️⃣ Spray 8 regular-size muffin cups with nonstick spray. Press a crescent square into each cup, allowing corners to extend over the top.
6️⃣ Spoon about ¼ cup of the chicken mixture into each crescent-lined cup.
7️⃣ Bake for 18–20 minutes until golden brown. Let cool for 5 minutes before removing.
8️⃣ Serve warm & enjoy! 😋
- Prep Time: 15 minutes
- Cook Time: 20 minutes