Here's the info on my attempt at MINI CHICKEN POT PIES
Mini chicken pot pies:
I can of cream of chicken soup
1/4 cup of chicken broth
1 package of crescent rolls
1/2 to 3/4 c of finely chopped cooked chicken
( Great way to use left over rotisserie chicken)
1/2 _ 3/4 frozen mixed vegetables thawed
( I microwaved mine 3 min. To precook them)
1 slice of Velveeta cheese.
Press dough into muffin cups. (Reserve some for criss cross on top)
Spoon cooked mixture into muffins. ( Don't overfill)
Bake at 400° for 18 min.
I used air fryer on bake setting, but used the fan. This makes it cook like convection oven.
I tested it after 14 minutes and they were done.
Since I only made 4 pies, I had a lot of chicken mixture left. Since I used biscuits instead of crescents, we welcomed an extra scoop of mixture spooned over the top of each mini pie as we served it.
My husband liked it, so I will make this again soon.