Recipe: Lunchbox Muffin Tin Mini Chicken Pot Pie

This post has been sponsored by Libby’s® Fruits & Vegetables. I received product and compensation, but all opinions are my own.

It’s back-to-school season, which means it’s also time to figure out what to pack in those school lunchboxes. My kids are big fans of bento style lunches, which consist of a variety of different foods. I always have them pick a fruit, a couple vegetables and some sort of grain to fill their bento boxes. We recently discovered Libby’s® Vegetable Cups–they are prepackaged and ready to toss into a lunchbox. It makes it super convenient for busy moms and dads to pack nutritious lunches, even on the busiest of mornings. This week, my kids will be taking mini chicken pot pies in their lunchboxes. They were so easy to make using Libby’s® Diced Carrots and Libby’s® Sweet Peas! Bake them in a muffin tin for the perfect lunch portion size. Keep on reading for the full recipe.

INGREDIENTS (makes 12)

1 (4oz) Libby’s® Diced Carrots Vegetable Cup
1 (4oz) Libby’s® Sweet Peas Vegetable Cup
1 cup chopped cooked deli rotisserie chicken
1 can (10 1/2 oz) condensed cream of chicken soup
2 sheets refrigerated crescent dough

INSTRUCTIONS

Step 1: Grab your ingredients.

Step 2: Preheat the oven to 375 degrees. Chop up the cooked deli rotisserie chicken into tiny pieces.

Step 3: Mix the chicken with Libby’s® Diced Carrots (drained), Libby’s® Sweet Peas (drained) and cream of chicken soup.

Step 4: Use a wide mouth mason jar or a 3-inch circle cookie cutter to cut circles into the crescent dough sheets.

Step 5: Spray a regular sized muffin tin with cooking spray. Place a dough circle in each muffin cavity, creating a little bowl shape.

Step 6: Spoon the pot pie mixture into each dough cup, taking care not to overfill.

Step 7: Bake for 15 minutes or until the dough is golden brown and fully cooked.

Step 8: Allow to cool before packing in a lunchbox with your other favorite Libby’s® Fruits & Vegetables!

Visit getbacktothetable.com to find additional recipe ideas and Libby’s® products near you. This is a sponsored conversation written by me on behalf of Libby’s® Fruits & Vegetables. The opinions and text are all mine.

Here’s the printable recipe:

Print

Muffin Tin Mini Chicken Pot Pie

Ingredients

• 1 4oz Libby’s® Diced Carrots Vegetable Cup
• 1 4oz Libby’s® Sweet Peas Vegetable Cup
• 1 cup chopped cooked deli rotisserie chicken
• 1 10.5oz condensed cream of chicken soup can
• 2 sheets refrigerated crescent dough

Instructions

1. Preheat the oven to 375 degrees. Chop up the cooked deli rotisserie chicken into tiny pieces.

2. Mix the chicken with Libby’s® Diced Carrots (drained), Libby’s® Sweet Peas (drained) and cream of chicken soup.

3. Use a wide mouth mason jar or a 3-inch circle cookie cutter to cut circles into the crescent dough sheets.

4. Spray a regular sized muffin tin with cooking spray. Place a dough circle in each muffin cavity, creating a little bowl shape.

5. Spoon the pot pie mixture into each dough cup, taking care not to overfill.

6. Bake for 15 minutes or until the dough is golden brown and fully cooked.