My mother-in-law hardly eats anything these days, but she tore this RECIPE up!

  • Fill Muffin Cups: Spoon the chicken and vegetable filling into each dough-lined muffin cup. Be careful not to overfill.
  • Add Top Crusts: Using a pizza cutter, slice strips from any remaining crescent roll dough. Lay these strips across the tops of the filled muffin cups to create a lattice or criss-cross pattern.
  • Bake: Place the muffin tin in the preheated oven and bake for about 18 minutes, or until the tops and sides of the pies are a light golden brown. If you notice the tops browning too quickly, you can loosely cover the muffin tin with aluminum foil for the remainder of the baking time.
  • Cool & Serve: Let the mini chicken pot pies cool slightly in the muffin tin. Use a knife or a small spatula to gently loosen them from the muffin tins before serving. Enjoy these comforting, individual portions!