Mini Chicken Pot Pie
Enjoy all the savory goodness of a traditional pot pie in a fun, bite-sized package with these Mini Chicken Pot Pies, featuring Libby’s Diced Carrots and Sweet Peas Vegetable Cups. Flaky pastry surrounds a creamy filling loaded with tender chicken and colorful vegetables for a comforting, crowd-pleasing dish. Ideal for appetizers, lunchboxes, or family dinners, these minis are sure to disappear fast.
Recipe by See Vanessa Craft
SERVINGS
6
PREP TIME
10 Min
COOK TIME
15 Min
Ingredients
2 cups diced cooked chicken
1 vegetable cup (4 oz.) Libby's Diced Carrots, drained
1 vegetable cup (4 oz.) Libby's Sweet Peas, drained
1 can (10.5 oz.) condensed cream of chicken soup
1 sheet refrigerated crescent dough
2 cups diced cooked chicken
1 vegetable cup (4 oz.) Libby's Diced Carrots, drained
1 vegetable cup (4 oz.) Libby's Sweet Peas, drained
1 can (10.5 oz.) condensed cream of chicken soup
1 sheet refrigerated crescent dough
Instructions
1. Preheat oven to 375°F. Spray 12-count muffin tin with non-stick cooking spray. Set aside.
2. In medium bowl, mix together chicken, carrots, peas and soup.
3. Lay crescent dough on flat surface. Using wide-mouth mason jar or 3-inch circle cookie cutter, cut circles into dough sheets. Place 1 dough circle in each muffin hole and press against edges.
4. Spoon pot pie mixture into each dough cup, taking care not to overfill. Bake 15 minutes or until dough is golden brown and cooked. Cool 5 minutes before removing from tin.
1. Preheat oven to 375°F. Spray 12-count muffin tin with non-stick cooking spray. Set aside.
2. In medium bowl, mix together chicken, carrots, peas and soup.
3. Lay crescent dough on flat surface. Using wide-mouth mason jar or 3-inch circle cookie cutter, cut circles into dough sheets. Place 1 dough circle in each muffin hole and press against edges.
4. Spoon pot pie mixture into each dough cup, taking care not to overfill. Bake 15 minutes or until dough is golden brown and cooked. Cool 5 minutes before removing from tin.
