Mini Chicken Pot Pies


  • 1 tablespoon Olive oil
  • 1 pound boneless skinless chicken breasts, cut in 1/2-inch cubes
  • 2 teaspoons Garlic Garlic Seasoning
  • 2 teaspoons Spinach and Herb Seasoning
  • 8 ounce tube crescent dough sheet
  • 10-3/4 ounce can cream of chicken soup
  • 1 cup frozen mixed vegetables
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 375 degrees. In large skillet, heat olive oil over medium-high heat. Add the next 3 ingredients and saute until chicken is browned.
  2. Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10x13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan; press dough into the bottom and up the sides of each cup.
  3. Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake 12-15 minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit.
Recipe from the kitchen of Tastefully Simple.

Freeze for later: Cook the chicken and combine with soup, vegetables and cheese. Place in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and finish preparing as directed above.


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