Dinner

Chicken Pot Pie Minis is for Dinner.

Chicken Pot Pie Minis takes 5 minutes to prepare.

Chicken Pot Pie Minis takes 20 minutes to cook.

Chicken Pot Pie Minis makes 16 servings.

The ingredients for Chicken Pot Pie Minis are:

350 grams Chicken Breast (cooked), no skin, roasted
1 can (10.75 oz) Cream of Chicken Soup
1 can (10.75 oz), prepared Cream of Celery Soup
3 cup Green Giant Frozen Mixed Vegetables
16 serving Cresent Rolls, Pilsbury Big and Flaky (by JEANKEARNS)
2 tbsp Butter, unsalted

Here is how you make Chicken Pot Pie Minis:

Set Oven at 375 degrees F.Mix 1 can of cream of chicken soup, 1 can of cream of celery soup, 3 cups of fozen mixed vegetables, 2.5 cups of cooked cubed chicken breast in a bowl. Take 2 cans of Pillsbury Grands Crescent Rolls, open and roll out flat onto a cutting board. connect diagonal serrated section to make them into 8 rectangles. Then cut the rectangles vertical down the middle then each smaller rectangle horizontal down the middle creating 32 small rectangles. Grease 16 parts of 1-2 muffin tins. Place 16 of the rectangles in the bottom of the greased muffin section. Then add a scoop (about 1/4 cup) of the mixture to each of the 16 muffin sections. Any left over mixture just add to muffins to top them off. Take the other 16 rectangles and cover each with the sixteen. Brush Melted butter (about 2 tbls) over the top of each. Bake in the oven for 20 mins .Let cool for 5 mins then serve. Serving Size:?1

The nutritional information for Chicken Pot Pie Minis is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 262.4

• Total Fat: 14.0 g
• Cholesterol: 21.2 mg
• Sodium: 660.9 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 0.6 g
• Protein: 9.2 g