Instructions:
Preheat the Oven:
Set your oven to 400°F (200°C) and allow it to preheat.
Prepare the Muffin Tin:
Spray a muffin tin with non-stick cooking spray to prevent sticking.
Prepare the Dough:
Lay out the crescent roll dough on a flat surface and pinch together the seams to form a continuous sheet.
Using a biscuit cutter, cut out 12 rounds from the dough.
Press each round into the muffin tin cups, ensuring the dough covers the bottom and sides.
Prepare the Filling:
In a large bowl, combine the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken. Mix well to ensure all ingredients are evenly distributed.
Assemble the Mini Pot Pies:
Spoon the filling mixture into each dough-lined muffin cup. Be careful not to overfill.
Using a pizza cutter, slice the remaining dough into strips and lay them across the tops of the muffin cups to create a lattice pattern.
Bake:
Place the muffin tin in the preheated oven and bake for approximately 18 minutes, or until the tops and sides are a light golden brown.
If the tops begin to brown too quickly, cover them with aluminum foil to prevent over-browning.
Cool and Serve:
Once baked, remove the muffin tin from the oven and let the mini pot pies cool for a few minutes.
Use a knife to gently loosen each pie from the muffin tin. Serve warm.
These mini chicken pot pies are perfect for a quick dinner and can be easily customized with your favorite vegetables or seasonings. Enjoy this comforting dish any night of the week!
