(Mini) Chicken Pot Pies

I can honestly say these are the EASIEST to make and YUMMIEST to eat!  My boyfriend could seriously eat these every day but b/c I try to eat clean as much as possible I don’t make them very often.  Well, last night was date night at home so I made him his favorite meal.  Hope you & your loved ones enjoy them too!

Grocery List $6-$10
**Most of these ingredients I have lying around my house at all times; prices may vary**
3 Chicken Tenders
1 Can Cream of Chicken Soup
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1 Package *Low Calorie* Crescent Rolls (makes 8 pot pies)
Spices (your preference)

Let’s Cook
Cook chicken and shred
In a separate bowl, add shredded chicken, veggies, cream of chicken and spices – mix thoroughly. Set Aside.
PAM your muffin tin (you don’t want these babies to stick!)
Tear crescent rolls at preferrated lines and place one in each muffin cup.
Tip: I stretch the crescent rolls just slightly, and careful to not rip them, so that they cover more of the muffin cup.
Add mixture to each muffin cup
Close up the top of your pot pie by using the sides of the crescent roll (there should be 3 corners to cover the top)
Tip: Take a fork and stab each one so that air can seep through and your pot pies don’t explode)
Bake at 375 degrees for 9-12 minutes
Tip: Scoop the pot pies out with a fork or spoon. If you try lifting from the top most likely the top of the pot pie will come off.


Mini chicken Pot Pies