Mini Chicken Pot Pies Recipe
Ah, mini chicken pot pies - comfort food in adoable portions. I can help you whip up something delicious, Imagine tender chicken, creamy sauce, mixed vegetables, all tucked into flaky pie crest or pufy pastry. Make them in a muffin tin for perfect petite pies.
Mini Chicken Pot Pies Recipe Gluten Free
Ellie Hughes
16
15 minutes
20 minutes
Comfort
chicken pot pies
These mini chicken pot pies are so simple to put together - and a few extra ingredients make them suprisingly delicous! Ready in about 30 - 40 mintes included pre time.
Ingredients
- 1 package Twisted Pepper Co. Chicken Noodle Soup Mix *Use one half of the bag
- 3 cups water
- 1 cup cooked chicken cubed
- ½ cup sour cream
- 1 cup frozen vegetables
- 2 tube refrigerated Crescent Rolls 8 oz
- 4 TB Corn Starch to thicken the broth
Directions
Preheat oven to 375 degrees
Thaw frozen vegetables completely (defrost in microwave)
Mix together in 6 Qt stock pot, ½ bag soup mix, water, chicken, vegetables, bring to boil, reduce heat and simmer for 10 minutes. To thicken - start 4 tb corn starch diluted in4 tb or more water, mix well, add sour cream Let cool before adding to crescent rolls in muffin pan Note: May need to add more corn startch to thicken.
Lightly flour your work space, then unroll crescent dougth. Pinch together diagonal lines, Cut ito 16 squares
Spray muffin cups with nonstick cooking spray, place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan.
Spoon chicken mixture into each crescent lined muffin cup (about ¼ up each)
Bake 18-20 minutes until crescents are deep golden brown. Wait abou 5 minutes before removing from muffin tin. Serve Immedialtely
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