Y’all Hungry?! Mini Pot Pies

Y’all Hungry: Mini Chicken Pot Pies

Okay, I have been meaning to blog this recipe for MONTHS now, but things have been busy and I’ve been a horrible blogger…. So…. try these and you’ll forgive me because this takes chicken pot pies to the EASIEST level ever, and OH so good! PS. Invite me over when you make them, because I love them even more when made by someone else 🙂IMG_5638

Ingredients: This is our new go to meal because we pretty much always have all the ingredients on hand!

2 cans crescent rolls

1 can cream of something (whatever is in the pantry, I’ve used chicken, broccoli, mushroom)

Shredded cheese

2-3 cooked chicken breasts (or the equivalent)

1 bag of mixed frozen veggies

Salt & Pepper

Directions:

Preheat the oven to 350*. Grease your muffin tin and steam/cook the bag of veggies.  Meanwhile, cook your chicken breasts, I simply cook mine in chicken broth to keep them moist. I have also used a rotisserie chicken picked up from the store, either way once cooked shred the chicken into small pieces.

IMG_5633 Okay. Mix together the chicken, cream of something, veggies, chicken and salt and pepper to taste in a bowl.

IMG_5631Unfold the crescent rolls and lay the dough out, one roll per muffin cup.

IMG_5634

Add a scoop of chicken mixture on top of the roll, top with a handful of cheese and then fold the sides of the roll back over top the cheese. Repeat until out of mixture/rolls.IMG_5637

Cook for about 25 minutes or until rolls turn a golden brown on top.  Enjoy warm with a big side salad and you’ve got yourself an easy from your pantry dinner!!IMG_5638

Advertisements