Mini Chicken Pot Pies Recipe
- 1 pound boneless skinless chicken breasts, cut in ½-inch cubes
- 1 (8 ounce) tube crescent dough sheet
- 1 (10.75 ounce) can cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 cup shredded Cheddar cheese
Serve tonight: Preheat oven to 375°. In large skillet, heat 1 Tbsp. Roasted Garlic Infused Oil over medium-high heat. Add next 3 ingredients and sauté until chicken is browned.
Meanwhile, unroll crescent dough on a piece of aluminum foil and press to make 10 x 13-inch rectangle. Cut dough into 12 squares. Lightly grease a 12-count muffin pan with remaining 1 tsp. Roasted Garlic Infused Oil; press dough into the bottom and up the sides of each cup.
Add remaining ingredients to the chicken mixture in skillet and spoon mixture into each cup. Bake 12-15 minutes or until nicely browned. Let cool 5 minutes before removing from muffin pan. Salt and pepper to taste. Makes 6 servings. Serve with fresh fruit.
Freeze for later: Combine 1 Tbsp. Roasted Garlic Infused Oil and next 3 ingredients in a gallon resealable freezer bag. Combine soup and vegetables in a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.