Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C). This is key for achieving that golden-brown crust!
- Spray muffin tins with non-stick spray to ensure your pies come out easily.
- Lay the crescent roll dough out flat and pinch the seams together for a nice, even crust.
- Use a biscuit cutter to cut out 12 rounds from the dough.
- Press each dough round into a muffin cup, covering the bottom and extending it up the sides.
Filling and Assembly
- In a large bowl, mix together the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
- Spoon the filling into each muffin cup, being careful not to overfill.
- Slice the remaining dough into strips and lay them across the tops of the muffin cups.
Baking
- Bake for about 18 minutes, or until the tops and sides are a light golden brown.
- If the tops brown too quickly, cover them gently with aluminum foil.
- Let them cool for a few minutes. Use a knife to carefully loosen the pies from the muffin tins before serving.
Notes
Serving suggestions: Serve warm with side salad or steamed vegetables. Pair with cold apple cider or warm herbal tea. Feel free to swap mixed vegetables for favorites like corn or peas. Add spices for extra flavor. Leftovers can be stored in an airtight container for up to 3 days.