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These Mini Chicken Pot Pies are super delicious!!! I love when I can find a favorite dish of mine and make it mini!! There’s just one thing you need to know about these, they’re addictive. I could probably eat the whole batch all by myself. I haven’t tried eating them all myself….yet, but I’m pretty sure I could!!
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- 1 lb Chicken Breasts
- 1 tsp Vegetable oil
- 1 pkg Crescent Rolls
- 1 can Cream Chicken Soup
- 6 oz Frozen Peas & Carrots
- Salt and pepper to taste
In skillet heat oil over medium and sautee chicken until no longer pink.
Add chicken soup and 5 oz water mix until well blended.
Add vegetables and cook until soft.
Spray muffin tin with cooking spray.
Place each crescent roll in muffin tin.
Fill each with chicken vegetable mixture.
Bake at 375 for 12-15 minutes.