Mini Chicken Pot Pie


A suitable recipe for my kids lunch box. But i dont have time yet for make it. hahaha, Maybe tomorrow, yeah For my lovely kids. :)

  • Campbell’s Creamy Herb & Garlic Soup – it was in a 14.5 oz small box 
  • 2 packages Pillsbury Crescent Rolls – Seamless Dough Sheet 
  • Frozen Vegetables, thawed 
  • 1 Cup of Chicken cut into small pieces- I used Costco Kirkland Brand pre-cooked chicken strips (I LOVE THESE) 
  • 3-inch round cookie cutter Cupcake pan 
  1. Pre-heat oven to 400 degrees 
  2. Lay the crescent roll flat and cut out 12 rounds 
  3. Press them in the cupcake pan along the bottom and up the sides 
  4. In a bowl mix the soup, thawed vegetables and cut up chicken 
  5. Spoon the filling mix into the cups – be careful not to overfill – it will bubble up while cooking 
  6. Using a pizza cutter, cut strips of crescent dough to cover the top of the cups – I did 2 across each way – so four strips total per cup. 
  7. Bake about 18 minutes – until top and sides are golden brown. If the top gets too brown, cover it with foil until the bottom is cooked. I used a knife to peek along the side of the cup to check to see how cooked the sides were.
  8. Let cool and then use a knife to loosen and lift out of cups.  Enjoy! 
 RECIPE >>> Mini Chicken Pot Pie