Crescent roll chicken pot pies Recipe

Crescent roll chicken pot pies — A FAST and EASY family-favorite recipe that makes use of actually 5 indispensable ingredients! Great for busy weeknights, sport day events and events! No one can face up to the creamy filling with juicy hen and loads of melted cheese!

Chicken Pot Pies with Crescent Roll

I am now not geared up for back-to-work and back-to-school after some superb Christmas and New Year’s time off.

Getting lower back into the grind and thinking what I am going to make for dinner, specially with bloodless and wet weather, is any other consideration.

So agree with me when I say these fast, easy, 5-ingredient mini fowl pot pies are the ideal busy weeknight dinner solution!

There’s juicy chicken, an array of blended vegetables, cream of rooster soup, cheese, and I use crescent roll dough to hold the pot pies as convenient as, well, pie.

If you don’t have refrigerated crescent roll dough in your area, in no way fear. I have a complete part beneath committed to different pot pie dough option

Baked in a muffin pan, these mini rooster pot pies are ideal little relief food.

Because fresh, hot, flaky crescent rolls crammed with a creamy rooster and vegetable combination and topped with loads of melted cheese are irresistible!

Prep Details

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

INGREDIENTS

For this mini poultry pot pie with crescent roll dough recipe, you truely solely want 5 fundamental substances that are handy to find, inclusive of the following items:

• two 8-ounce cans refrigerated crescent roll dough sheets*
• 1 2/3 cup frozen blended vegetable medley (green beans, carrots, peas, and corn; or similar)
• 1 cup cubed or shredded cooked chicken**
• 10.5 ounce can condensed cream of poultry (or mushroom) soup
• 1/2 cup shredded cheddar cheese, or greater if desired

INSTRUCTIONS

1.Preheat oven to 375F and spray a fashionable 12-count muffin pan very properly with cooking spray; set aside.

2.Unroll the two cans of crescent rolls. If the usage of crescent rolls instead than crescent roll dough sheets, you will want to pinch the seams together. (If the use of biscuit dough, flatten in your palms, following what I do in Easy Mini Pot Pies, and if the use of pie crust dough, you may prefer to roll it 1/4-inch thin.)

3.Now with your unrolled crescent dough, you ought to have two giant "slabs" of dough.

4.Cut every slab into 6 evenly sized pieces, so 12 in total. (You'll want 12 portions of biscuit dough and reduce the pie crust into 12 evenly sized squares about 3x3-inches each).

5.Press every rectangular of dough into one of the 12 cavities of your organized muffin pan; set aside.

6.To a giant bowl, add the blended veggies (it's ok if they are not thoroughly thawed), the chicken, soup, and stir to combine.

7.Dollop a bit of the filling combination over the pinnacle of every piece of dough in the organized pan; fill them evenly. I let the facets flop as they want and do now not strive to seal them.

8.Evenly pinnacle with the cheese.

9.Bake for about 15 minutes, or till the cheese has melted, and the crescent roll dough is set and golden, however make positive no longer to burn them. Start checking at 12 minutes to be sure. You mini pot pies can also want extra or much less time than the 15 minutes referred to as for, so bake accordingly. Tip - Rotate the muffin pan as soon as halfway via baking to make sure even cooking.

10.Serve immediatley. Mini pot pies are first-rate heat and fresh. Leftover pot pies will hold hermetic in the fridge for up to four days or in the freezer for up to two months, noting that the texture of the crust will alternate and now not be as mild as when freshly baked.

NOTES

*Crust Recommendations for Crescent roll chicken pot pies:

1.Use Crescent Dough Sheets. These are already unrolled crescent “rolls” and they shop you the step of unrolling dough.

2.Use ordinary Crescent Rolls. You can additionally can also use the greater Buttery flavor, too.

3.Use Grands Biscuits or a comparable kind of refrigerated biscuit dough. I use biscuit dough for my Easy Mini Pot Pies. Biscuit dough isn’t as flaky and doesn’t puff up as lots as crescent roll does however works fine.

4.Use save offered refrigerated pie crusts.

5.Make your very own Homemade All-Butter Pie Crust.

Tip: You’ll want two 8-ounce cans of some thing shop sold merchandise you’re using, two save sold pie crusts (there are two per container usually, or one batch of my Homemade Pie Crust due to the fact it makes two crusts. You might also now not want them both.