Busy Night Bites, pt. 5
We are kicking off a new series this week! Welcome to Busy Night Bites. These recipes are all about making weeknights easier with quick, family-friendly meals that everyone will love.
INGREDIENTS
Rotisserie chicken
Cream of chicken soup
Shredded cheese
Frozen mixed vegetables
All purpose seasoning
Crescent rolls
Muffin Tin Chicken Pot Pies
These muffin tin chicken pot pies are a game-changer for busy nights, offering a comforting, homemade meal in perfectly portioned, easy-to-serve bites. With a mix of tender chicken, vegetables, and a buttery, flaky crust, they simplify dinner without skimping on flavor.
First up, preheat your oven to 375 degrees. Grease muffin tin with cooking spray and set aside. Next, we will make the filling. In a large mixing bowl add chicken, vegetables, soup, seasoning and cheese. Mix everything together until it is all evenly coated. Set aside. Roll out the crescent dough, pinch the cutting marks together and cut into 8 even squares. Grab your muffin tin and gently press down one square into one of the greased sections of the muffin tin. Make sure the corners come up the sides. Repeat with the rest of the dough.
Evenly fill the cups with the chicken pot pie filling. Fold the corners of the dough over the filling. Bake for 15-20 minutes or until golden brown and bubbling. When they are done, be sure to let them cool in the pan. Use a butter knife or small fork to lift the out of the pan.
Serve and enjoy!
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