Chicken Pot Pie Minis

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Chicken Pot Pie Minis

Chicken Pot Pie Minis

These Chicken Pot Pie Minis look delicious. I’ve actually made them before, but with a couple variations. I used canned chicken, so I didn’t have to bother with cooking one, and I also used Pillsbury Grands Biscuits and just pinched the top closed, instead of the Crescent Rolls. Any way you do it, they’re sure to be a hit! They were with my family.

Chicken Pot Pie 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

Chicken Pot Pie Directions:
  1. In frying pan, heat oil over medium and saute chicken until no longer pink.
  2. Add chicken soup and 5 oz water mix until well blended.
  3. Add vegetables and cook until soft.
  4. Spray muffin tin with cooking spray.
  5. Place each crescent roll in muffin tin.
  6. Fill each with chicken vegetable mixture.
  7. Bake at 375 for 12-15 minutes.

Chicken Pot Pie Minis pics

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