These small chicken pies are a tasty and fulfilling dish that can be served as a starter or main course. The crispy outer layer and smooth inside create a delicious small snack.
List of ingredients:
Amount of Ingredients
Chicken soup 14 oz.
1/4 cup of chicken broth
Three packages of crescent rolls.
Mixed vegetables that were frozen and then thawed, 9 ounces.
1 cup of chicken, shredded
Directions:
Heat the oven: Heat the oven to 400°F (200°C).
Get the muffin trays ready: Apply non-stick spray to the muffin trays.
Cut the crescent roll dough: Flatten the crescent roll dough and press the seams together. Use a round cookie cutter to make 12 circles.
Put the dough into the muffin tins, making sure to press it up the sides.
Mix soup, thawed vegetables, and shredded chicken in a big bowl.
Put filling in each muffin cup using a spoon, making sure not to fill them too much.
Place strips of dough on top of the muffin cups to create a crust.
Bake in the oven for 18 minutes, or until the top and sides are a light golden brown. If it gets too brown, just cover it with foil.
Let it cool down and then use a knife to remove from the muffin tins.
