Ingredients
Crust
- 1 (8 count) can crescent rolls
Filling
- 1 cup cooked chicken, diced
- 1 cup frozen mixed vegetables, thawed
- 1 (10 1/2 ounce) can condensed cream of chicken soup
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the pot pie cups.
- Prepare Muffin Tin: Generously spray 8 muffin cups with oil, including the sides, to prevent sticking as the crescent dough might fold over the edges.
- Form Crescent Roll Crusts: Remove the crescent rolls from the can and unroll them onto a cutting board. Pinch the perforated seams together to make one solid sheet, then cut into 8 equal squares. Press each square into a muffin cup, shaping it to form a shell.
- Mix Filling: In a medium mixing bowl, combine the diced cooked chicken, thawed mixed vegetables, and condensed cream of chicken soup until well blended.
- Fill Cups: Evenly divide the chicken mixture among the prepared crescent roll crusts in the muffin tin, filling each cup generously.
- Bake: Place the muffin tin in the preheated oven and bake for about 15 minutes, or until the crescent rolls are golden brown and the filling is hot and bubbly.
- Cool and Serve: Allow the pot pie cups to cool for 5 minutes after baking before carefully removing them from the muffin tin to serve warm.
Notes
- Use a non-stick spray to help the crescent roll cups release easily from the muffin tin.
- For a lower sodium version, use reduced-sodium cream of chicken soup and add fresh vegetables.
- Feel free to substitute cooked turkey or leftover rotisserie chicken for the diced chicken.
- Make sure to thaw the frozen vegetables before mixing to avoid excess moisture in the filling.
- These cups reheat well in the microwave or oven for quick leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
