Mini Chicken Pot Pies: A Quick and Delicious Recipe

Ingredients:

• 14 ounces Cream of Chicken Soup
• ¼ cup Chicken Stock
• 3 packages Crescent Rolls (you’ll need to seal the seams)
• 9 ounces frozen mixed vegetables, thawed
• 1 cup chicken, shredded

Instructions:

1. Preheat the Oven:

   Begin by preheating your oven to 400°F (200°C).

2. Prepare the Muffin Tins:

   Spray the muffin tins with a non-stick spray to ensure easy removal of the pies after baking.

3. Prepare the Dough:

   Lay the crescent roll dough out flat on a clean surface. Pinch the seams together to create a smooth, continuous sheet of dough.
   Using a biscuit cutter, cut out 12 rounds from the dough. Press each round of dough into the muffin tins, ensuring that the dough covers the bottom and sides of each cup.

4. Prepare the Filling:

   In a large mixing bowl, combine the Cream of Chicken Soup, thawed mixed vegetables, and shredded chicken. Stir until all the ingredients are well mixed.

5. Assemble the Mini Pies:

   Spoon the filling into each muffin cup, being careful not to overfill. Use a pizza cutter to slice the remaining dough into strips.
   Lay the strips across the tops of the muffin cups to create a lattice pattern or simply cover the top.

6. Bake:

   Place the muffin tins in the preheated oven and bake for approximately 18 minutes, or until the tops and sides of the pies turn a light golden brown.
   If the tops start to brown too quickly, cover them with aluminum foil and continue baking.

7. Cool and Serve:

   Once baked, allow the pies to cool slightly. Use a knife to gently loosen the edges of the pies from the muffin tins for easy removal.

These Mini Chicken Pot Pies are perfect for a quick and comforting meal. Serve them warm, and enjoy the blend of creamy chicken filling encased in flaky, golden pastry.