Mini Chicken Pot Pies
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Mini Chicken Pot Pies
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Mini Chicken Pot Pies are made into adorable single-servings in muffin cups. Each buttery pastry is filled with creamy chicken and delicious mixed veggies.
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Ingredients
- 1 can cream of chicken soup
- 1/3 cup milk whole
- 1/2 teaspoon thyme dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1 can crescent sheet roll , or puff pastry
- 1 cup chicken , cooked, chopped
- 1 cup mixed vegetables frozen
Instructions
- Preheat oven to 375 degrees and spray a muffin tin with baking spray.
- Cut the crescent dough into 12 even squares.
- Press the dough into the muffin cups evenly.
- Mix the cream of chicken soup, milk, mixed vegetables, thyme, salt, pepper, and chicken in a large bowl.
- Spoon into muffin tins to the tin line (even with the crescent dough).
- Bake for 25-30 minutes until browned and crispy.
Nutrition Information
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Calories
113kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
6mg
(2%)
Sodium
436mg
(18%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
836IU
(17%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 436mg | 18% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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