Prep Time 10-20 minutes
Cook Time 15-20 minutes
Total Time about 30 minutes
We found these intriguing pot pies on Pinterest. Although the title was boasting quick and four ingredient pot pies, we found they were not as quick as we thought but we’re delicious.
- Crescent dough – Store bought
- 1 c. cooked chopped cooked chicken or 2 small breasts
- 1 can cream of chicken
- 1/2 can peas and carrots
- 1/2 can green beans
- 1/2 can corn
- chicken seasoning or salt and pepper optional
Preheat oven to 350f, makes about 12
Drain all vegetables in a strainer.
In a bowl, mix chicken, cream of chicken, and drained vegetables and sprinkle a little chicken seasoning or salt and pepper. Set aside.
Using a 2 inch glass or cookie cutter, carve out circles of crescent dough.
Flour a flat surface and roll dough to pie crust thickness, less than 1/4 inch. We rolled them big enough to cover sides of muffin tin.
Grease a muffin tin with cooking spray and carefully place dough in each circle.
Add chicken mixture into each circle
Using the leftover dough, cut strips and place on top of each “pie”.
Bake for about 20 minutes, check at 15 minutes for desired browness