Muffin Tin Pot Pie

Muffin Tin Pot Pie

Muffin pans aren’t just for cupcakes or muffins any more. They make for great savory dishes that offer portioned controlled yumminess! Next time you are looking for great dishes for your kids to make, try this and other great muffin pan recipes like Mac and Cheese Bites and Breakfast Muffins!

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lay your Crescent Dough Sheet (1 pckg) flat then use a 3-inch cookie cutter to make round shapes. Lay the round dough shapes in the muffin pan and press along the bottom & sides.
Step 1 of Muffin Tin Pot Pie Recipe: Preheat the oven to 375 degrees F (190 degrees C). Lay your Crescent Dough Sheet (1 package) flat then use a 3-inch cookie cutter to make round shapes. Lay the round dough shapes in the muffin pan and press along the bottom & sides.
Step 2
Mix Cream of Chicken Soup (1 1/2 cups) , Chicken (1 cup) , and Mixed Vegetables (1 cup) in a bowl. Add Salt (to taste) and Ground Black Pepper (to taste) .
Step 2 of Muffin Tin Pot Pie Recipe: Mix Cream of Chicken Soup (1 1/2 cup), Ground Black Pepper (to taste), and Chicken (1 cup) in a bowl. Add Salt (to taste) and Mixed Vegetables (1 cup).
Step 3
Spoon the filling mix into the cups with about 1 to 2 tablespoons per cup.
Step 3 of Muffin Tin Pot Pie Recipe: Spoon the filling mix into the cups with about 1 to 2 tablespoons per cup.
Step 4
Bake for 15 minutes or until golden brown. Let cool on cookie sheet for 3 to 5 minutes.
Step 4 of Muffin Tin Pot Pie Recipe: Bake for 15 minutes or until golden brown. Let cool on cookie sheet for 3 to 5 minutes.

 

INGREDIENTS

  1. 1 pckg Crescent Dough Sheet
  2. 1½ Cream of Chicken Soup
  3. 1 Cup Mixed Vegetables
  4. 1 Cup Chicken, cubed
  5. (to taste) Salt
  6. (to taste) Ground Black Pepper

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F (190 degrees C). Lay your Crescent Dough Sheet (1 pckg) flat then use a 3-inch cookie cutter to make round shapes. Lay the round dough shapes in the muffin pan and press along the bottom & sides.
  2. Mix Cream of Chicken Soup (1 1/2 cups) , Chicken (1 cup) , and Mixed Vegetables (1 cup) in a bowl. Add Salt (to taste) and Ground Black Pepper (to taste).
  3. Spoon the filling mix into the cups with about 1 to 2 tablespoons per cup.
  4. Bake for 15 minutes or until golden brown. Let cool on cookie sheet for 3 to 5 minutes.

     

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