Mini Chicken Pot Pies
Mini comfort food in muffin form! These savory little pot pies are packed with creamy chicken and veggies, wrapped in golden crescent rolls, and seasoned to perfection.
Equipment
- 1 muffin pan
Ingredients
- 1 can crescent rolls
- 1 can cream of chicken soup 26 oz
- 1 bag frozen peas and carrots
- 1 lb shredded cooked chicken
- 2 tbsp dry meat seasoning any savory blend you like
- 3 tbsp olive oil
- Non-stick spray
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C) and lightly spray a muffin pan with non-stick spray.
Line the Muffin Tins
- Unroll the crescent dough. Press one triangle of dough into the bottom and up the sides of each muffin cup to form a base. Save the remaining dough for the tops.
Make the Filling
- In a large mixing bowl, combine:
- 26 oz cream of chicken
- 1 bag of frozen peas and carrots
- 1 lb of shredded cooked chicken
- ½ packet of dry ranch seasoning
- Mix everything together until well combined.
Fill the Muffins
- Spoon the mixture into each prepared crescent-lined muffin cup until nearly full.
Top It Off
- Take the leftover crescent roll pieces and lay them over the top of each muffin (no need to seal them completely—just a light cover is perfect).
Season & Bake
- In a small bowl, mix:
- 3 tbsp olive oil
- 2 tbsp dry meat seasoning
- Brush this mixture over the top of each muffin.
Bake
- Bake at 350°F for 25–30 minutes or until the tops are golden brown and crisp.
Video
Notes
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Nutrition
Calories: 400kcalCarbohydrates: 26gProtein: 23gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 61mgSodium: 732mgPotassium: 307mgFiber: 2gSugar: 4gVitamin A: 2554IUVitamin C: 5mgCalcium: 41mgIron: 3mg
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