Mini Chicken Pot Pies

These mini chicken pot pies are ridiculously easy. Seriously… they only have 6 ingredients! You can make them from start to finish in about 30 minutes. Serve with a side salad for a quick and simple weeknight dinner.

Ingredients:

14 oz cream of chicken soup
¼ cup chicken stock
3 packages crescent rolls (seal the seams)
9 oz frozen mixed vegetables, thawed
1 cup shredded chicken

Instructions:

Preheat oven to 400°F (200°C).
Spray a muffin tin with non-stick spray.
Roll out the crescent dough and pinch seams together.
Using a biscuit cutter, cut 12 dough rounds.
Press each dough round into the muffin cups, covering the bottom and sides.
In a large bowl, mix together the cream of chicken soup, thawed vegetables, and shredded chicken.
Spoon the mixture into each muffin cup. Do not overfill.
Using a pizza cutter, slice strips from the leftover dough and lay them across the tops of each pie.
Bake for 18 minutes, or until golden brown. If tops brown too quickly, cover loosely with foil.
Let cool slightly, then run a knife around the edges to loosen and remove from the pan.

Tip: For added flavor, sprinkle a little shredded cheese or herbs on top before baking.