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5-Ingredient Mini Chicken Ranch Pot Pies made with Pillsbury crescent dough in muffin tins
Little Eats & Things

5-Ingredient Mini Chicken & Ranch Pot Pies

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Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 cans (8 count, 8oz) refrigerated crescent dough store bought
  • 1 and ½ cup cooked chicken chopped
  • 1 can (10.5 oz) cream of chicken reduced fat
  • 1 and ½ cup thawed mixed vegetables
  • 1 packet ranch seasoning
  • Optional: salt and pepper to taste

Method
 

  1. Preheat oven to 375 degrees F.
  2. In a bowl, mix together chicken, cream of chicken, and mixed vegetables. Season with salt/pepper to taste, if desired. Set aside
  3. On a flat surface, roll out crescent dough and carve out 12 squares.
  4. Grease a muffin tin with cooking spray and carefully place 1 square of dough into each tin. Press dough to seam together any holes or gaps.
  5. Add chicken mixture into each tin and bake for about 13-15 minutes, or until desired browness is achieved.
  6. Enjoy!

Notes

Nutritional Information: 1 chicken pot pie: Calories 193, Carbohydrates 21g, Fat 7g, Protein 11g, Saturated Fat 2g, Fiber 1g, Iron 5%, Potassium 13mg, Vitamin C 9%
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