Nothing screams comfort food quite like these Mini Chicken Pot Pies. Not only are they super easy to make but they are exactly what you expect in a classic pot pie only smaller. Our family loves everything “mini” and these were a huge hit when we made them. Plus they are so budget friendly I like having them on my menu plan regularly.
MINI CHICKEN POT PIES
INGREDIENTS
1 lb Chicken Breasts
1 tsp Vegetable oil
1 pkg Crescent Rolls
1 can Cream Chicken Soup
6 oz Frozen Peas & Carrots
Salt to taste
Pepper to taste
DIRECTIONS
In skillet heat oil over medium and sautee chicken until no longer pink.
Add chicken soup and 5 oz water mix until well blended.
Add vegetables and cook until soft.
Spray muffin tin with cooking spray.
Place each crescent roll in muffin tin.
Fill each with chicken vegetable mixture.
Bake at 375 for 12-15 minutes.
Another great thing about these Mini Chicken Pot Pies is how great they freeze for future easy pop from the freezer to oven meals! We love making large batches, freezing and using them as great easy lunches or dinners when we are in a hurry.
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