Delicious 4-Ingredient Mini Chicken Pot Pies
I am always searching for healthy, simple recipes. By the time I get into my kitchen at night, I don't have time for a complex, long recipe. When I found Princess Pinky Girl and her easy recipes, I fell in love. This one in particular has me watering at the mouth. Definitely making these Mini Chicken Pot Pies tonight!
Her recipe is as follows:
14.5 Oz Campbell’s Creamy Herb & Garlic Soup
2 packages Pillsbury Crescent Rolls – Seamless Dough Sheet
Frozen Vegetables, thawed
1 Cup of Chicken cut into small pieces
3-inch round cookie cutter
Pre-heat oven to 400 degrees
Lay the crescent roll flat and cut out 12 rounds
Press them in the cupcake pan along the bottom and up the sides
In a bowl mix the soup, thawed vegetables and cut up chicken
Spoon the filling mix into the cups – be careful not to overfill – it will bubble up while cooking
Using a pizza cutter, cut strips of crescent dough to cover the top of the cups – I did 2 across each way – so four strips total per cup.
Bake about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
Let cool and then use a knife to loosen and lift out of cups.
See more of her recipes and tips here!
This recipe and images are from Princess Pinky Girl.