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Mini Chicken Pot Pie

An easy and delicious recipe for little mini chicken pot pie appetizers.
Course Appetizer

Ingredients
  

  • 1-2 packages of cresent rolls
  • 1/2 rotisseire chicken, shredded
  • 1 can cream of chicken, family size
  • 1-2 tbsp milk
  • 1 package of mixed frozen vegetables
  • 1/2 diced onion
  • 2 cloves garlic diced
  • 1 tsp evoo
  • knob butter

Seasonings (optional, add as much or as little as you like)

  • poultry seasonin
  • chicken bouillon
  • black pepper
  • garlic powder
  • onion powder
  • italian seasoning

Instructions
 

  • Begin by preparing necessary ingredients - dice onion and garlic and prep rotisserie chicken. Either using hands or two forks, shred the rotisserie and take out the crescent rolls to come to room temp.
  • In in a large pot, add butter and olive oil and let it get hot.
  • Add onions and sauté for a few moments, then add the garlic. Cook till fragrant
  • Then add the mix of frozen vegetables and let cook in the pot.
  • Add the can of cream of chicken.
  • Add as much or as little seasonings as you like, I chose to use poultry, chicken bouillon powder, black pepper, garlic powder, Italian seasoning, and onion powder.
  • If you feel like the mixture is too thick, thin it out with a splash of milk.
  • Add the rotisserie chicken to the mixture. Once it is ready set aside.
  • Roll the crescent rolls out to make a flat sheet and slice into squares.
  • Spray a muffin pan with either bakers joy or pam and then put each square into one of the muffin slots
  • Fill the crescent roll with the mixture, try not to fill it up too much.
  • Use another square crescent roll to cover and tuck in to seal and cover the muffin.
  • Bake at 375 for 14-18 min

Video

Keyword appetizer, small bites