These Mini Chicken Pot Pies are a quick, comforting, and portion-controlled take on the classic dish. Using canned soup and crescent roll dough simplifies the process, delivering a creamy chicken and vegetable filling encased in a flaky, golden-brown crust. They are perfect for a weeknight dinner or an easy appetizer.
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Mini Chicken Pot Pies
Ingredients:
Ingredient Quantity
Cream of Chicken Soup 14 ounces
Chicken Stock ¼ cup
Crescent Rolls 3 packages
Frozen mixed vegetables (thawed) 9 ounces
Shredded Chicken 1 cup
How To Make Mini Chicken Pot Pies:
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