Mini Chicken Pot Pies

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.6
  • Total Fat: 20.3 g
  • Cholesterol: 61.2 mg
  • Sodium: 778.5 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 19.8 g

View full nutritional breakdown of Mini Chicken Pot Pies calories by ingredient
Submitted by:

Introduction

Super easy. Can make in advance, refridgerate and put in oven when ready. Super easy. Can make in advance, refridgerate and put in oven when ready.
Number of Servings: 4

Ingredients

    Chicken breasts- 2 breasts
    Onion- 1/4 cup
    Garlic- 2 cloves
    Condensed Cream of Chicken Soup- 1 can prepared with milk
    Shredded cheddar cheese- 1 cup
    Pillsbury Crescent Rolls- 1 8oz. tube
    Olive oil- 1 tbs

Directions

Can cook chicken in advance. I cook in skillet with olive oil, onion, and garlic, would be good with other veggies too.
Prepare the Cream of Chicken soup according to directions, use milk preparation.
Roll out the crescent rolls. Fill with chicken and cheddar cheese. Pinch the edges of the roll together to seal the filling in.
Place the 8 pies in a glass pan.
If there's any chicken that didn't fit in the pies add it to the pan in the gaps.
Pour chicken soup over top.
Sprinkle extra cheese on top.
Bake for 35 minutes at 350.

Serving Size: Makes 4 servings (2 pies=serving)

Number of Servings: 4

Recipe submitted by SparkPeople user LEAELLEN07.

Rate This Recipe