{Mini} Chicken Pot-Pies

There are so many things I love about Fall and Fall Comfort Foods is one of them!!
I have continued on my freezer meal kick while adjusting to this new lifestyle of my husband being a student. I thought of the idea of making mini pot pies so that you can pull them out, unthaw, and eat at your leisure instead of unthawing a whole pie! Perfect for one person! And, the mini version of everything is so stinking cute!
So, here they are and frankly I think they are adorable! :)

First, mix together all of your ingredients. 

Corn, potatoes, carrots, soup, chicken broth, shredded cheese, spices.

Next, take your dough roll and lay it out on a cutting board. 

Cut the dough in half length-wise and then in thirds to make 6 squares.

Next step is to put your squares in a muffin tin and then fill them up!

Once full, fold over the tops.

Bake at 350 degrees unit golden brown (approx. 15-20 minutes).

{Mini} Chicken Pot Pie Recipe

Ingredients:
1 can of diced potatoes
1 can of carrots
1 can of corn
1 can of cream of celery soup
8 oz. of chicken broth
1 large handful of shredded cheddar cheese
2 cans of Pillsbury seamless dough sheet
salt, pepper, onion & garlic powder to taste
rotisserie chicken (shredded)

Directions:
Mix all of your ingredients together in a medium-large size bowl.
Roll your dough sheet out on a cutting board and cut in half length-wise and then in thirds the other way to make 6 squares.
Place your squares in each individual muffin tin.
Fill with your stuffing.
Bake at 350 degrees for 15-20 minutes or until golden brown.
Eat right away or if preparing to freeze:
-allow minis to fully cool on a cooling rack.
-wrap them in tin foil and then place in a freezer-safe tupperware dish.
-when ready to eat, pull them out from the freezer and either heat in the oven or microwave until warm.

The Link ups:

(Full Time Mama, Eat Drink & Be Mary, and Coping with Frugality)

 

(Martinis and Bikinis and Green Fashionista)


Enjoy!!!
What is your favorite Fall comfort food??