Mini Chicken Pot Pie
Servings: 6 mini pot pies
Ingredients
- 1 1/2 cups rotesstire chicken, diced or shredded
- 1 can Light Progresso Vegetable Soup, drained and save 2 tablespoon of the soup liquid soup
- ⅓ cup cream of celery soup
- 2 tablespoons milk
- ¼ teaspoon table blend salt-free seasoning blend
- ½ cup shredded cheddar cheese
- 2 (8 oz) crescent dough sheets
Instructions
- Preheat oven to 350 degrees F. Spray a large muffin tin with non- stick cooking spray. Set aside.
- In a large bowl, add the chicken, drained soup mixture, 2 tablespoon of the saved soup liquid, cream of celery soup, milk, seasoning and cheese. Stir to combine.
- Cut the crescent dough using a large glass or a biscuit cutter. Press the crescent dough into the bottoms (you’ll need two circles for the bottoms) and up the sides of each cup.
- Spoon about 2/3 cup of the chicken mixture into each muffin tin. Cover with remaining crescent circle dough.
- Bake 15-20 minutes, or until pot pies are a light golden brown. Let sit for 2 minutes, then remove and enjoy!