4 Ingredient Mini Chicken Pot Pies

4 Ingredient Mini Chicken Pot Pies

Ingredients:

1 c. cooked chicken, chopped (rotisserie chicken is perfect)

1 can (10.5 oz) condensed cream of chicken soup

1 c. frozen mixed vegetables, thawed

1 can (8 oz.) refrigerated crescent dough

Seasoning to taste (like Nature’s Seasoning or Mrs. Dash)

Preparation:

Preheat the oven to 375°F. Grease or spray 8 regular-size muffin cups. In medium bowl, combine chicken, mixed vegetables and cream of chicken soup and stir well. Add seasoning to taste. Open and unroll crescent dough onto a large cutting surface. Cut into 8 squares with sharp knife or pizza cutter. Line each of the prepared muffin cups with a square of dough by pressing the dough into bottom and up sides of cup. Spoon chicken and vegetable mixture into each dough-lined cup, dividing evenly (approx. 1/4 cup for each). Bake 14-18 minutes or until dough is golden brown and mixture is heated through and bubbly. Remove from oven and allow to cool in pan for 5 minutes. Remove mini pot pies from pan with spatula and serve warm. Mini pot pies can be made up to two hours before baking, just cover and refrigerate until ready to pop in oven. You may need to add up to 5 minutes extra bake time if pre-made and refrigerated.

**Note: You can substitute refrigerated biscuits for crescent dough. To do this, separate biscuits and flatten each biscuit into a larger round, then press into bottom of each cup and up the sides, making as thin as possible and leaving most dough at top to bake thoroughly. Then fill as indicated above. Cooking time may need to be extended 5-6 minutes.