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Mini Chicken Pot Pies

Source of Recipe

internet


Recipe Introduction

These delicious mini chicken pot pies are a simple recipe that uses just a few easy to get ingredients.

Recipe Link: https://spaceshipsandlaserbeams.com/mini-chicken-pot-pies/

List of Ingredients

10.5 oz Campbell’s Cream of Chicken with Herbs (1 full 6 oz can + â…“ of 6 oz can)

¼ cup of chicken broth

3 packages Pillsbury Grands Crescent Rolls (Seamless Dough Sheet)

9 oz frozen vegetables, thawed

1 cup of cooked chicken, cut into small pieces


Recipe

Preheat the oven to 400 degrees.

Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.

Press them into the cupcake pan along the bottom and up the sides.

In a bowl mix the chicken, vegetables, chicken broth, and soup.

Spoon the chicken mixture into the cups but don’t overfill them as it will bubble up during cooking.

Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.

Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.

Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.

IN THE FREEZER: You can freeze uncooked Pillsbury mini chicken pot pies in the tins then once they are frozen, lift them out. Store them in an airtight container. Lift out and defrost before cooking. To cook, pop a little oil in each cup of the cupcake tin then put the pie in. Cook for around 25 minutes until golden.