Chicken Pot Pie-lettes

Name: Chicken Pot Pie-lettes
Yield: 6 servings
Cuisine: American
Ingredients: 2 can refrig. crescent roll dough; 1 lb boneless chicken brast, diced; 1 cup mushrooms, diced; 1 1/2 cup frozen mixed veggies; 1 can cream of chicken soup; 1/2 cup chicken broth; 1 salt, pepper & garlic to taste; 1 shredded colby jack cheese, for topping; 1 dried parsley flakes, for garnish

DaniCalifornia @cook_2787318

Really fast, easy recipe that tastes like you worked all day on it! Great for a hearty family supper :chef

DaniCalifornia @cook_2787318

Really fast, easy recipe that tastes like you worked all day on it! Great for a hearty family supper :chef

Saved

Ingredients

6 servings

2 canrefrig. crescent roll dough
1 lbboneless chicken brast, diced
1 cupmushrooms, diced
1 1/2 cupfrozen mixed veggies
1 cancream of chicken soup
1/2 cupchicken broth
1salt, pepper & garlic to taste
1shredded colby jack cheese, for topping
1dried parsley flakes, for garnish

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Steps

1

Heat a little olive oil in a skillet & toss in raw diced chicken. Season with salt & pepper & saute until cooked thoroughly but still moist.
2

Preheat oven to 375°F & grease a cupcake tin. Unroll crescent rolls & line cupcake cups with them, one per cup. make sure the crescent dough is not too thin, & make sure both the bottom and sides of cups are lined with dough.
3

Blend soup, broth, mushrooms & mixed veggies with chicken. Season the mixture with more salt, pepper & garlic, to taste. bring mixture to a slight boil then remove from heat.
4

Spoon helping of chicken mixture into dough lined cups. Make sure not to overflow the cups! Next, top with punches of the shredded cheese. Pop in the oven & bake for about 11-12 minutes, or until cheese is melted & pastry is golden brown.
5

Serve sprinkled with parsley & enjoy :)