Chicken Pot Pie Muffins

These mini chicken pot pies are so simple to put together! Add a few extra ingredients to make surprosingly delicious, and to make them your own!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 1 cup Cooked Chicken cubed

  • 3/4 cup Cream of Chicken Soup most of a 10 3/4 oz can

  • 1/4 cup Sour Cream light is fine

  • 1 cup Frozen Mixed Vegetables

  • 1 tube Refrigerated Crescent Rolls 8 oz

  • 1/4 teaspoon Poultry Seasoning

  • 1 pinch Ground Black Pepper about 1/8 teaspoon

Instructions

  1. Preheat oven to 375°

  2. Thaw frozen vegetables completely (defrost in microwave if desired).

  3. Mixed together soup and sour cream and a medium bowl. Stir in poultry seasoning and pepper. Then mix and chicken and vegetables.

  4. Lightly flour your work surface, then unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.

  5. Spray 8 regular size muffin tins with nonstick cooking spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup about 1/4 cup each.

  6. Bake 18 to 20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.

Notes

For a cheesy touch sprinkle shredded cheddar cheese over the top of the cooked pot pies and return them to the oven for a minute or two until cheese is melted.