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These mini pancakes are incredibly easy to make.
They only have 6 ingredients! You can have them from start to finish in about 30 minutes.
Serve with a small side salad and you’ll have a quick and easy weeknight dinner!
Ingredients:
- 14 ounces cream of chicken soup
- ¼ cup chicken broth
- 3 packages crescent rolls (you will need to seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup shredded chicken
How to make mini chicken patties:
Preheat oven to 400
Spray muffin pans with nonstick spray
Lay out crescent dough on a flat surface, then press the seams together
Using a cookie cutter, cut out 12 circles of dough
Press dough into muffin pans, including the sides
In a large bowl, mix together the soup, thawed vegetables, and shredded chicken
Spoon the filling into each muffin cup, do not overfill
Using a pizza cutter, cut strips of dough and place them on top of the muffin cups
Place in the oven and bake for about 18 minutes, until the tops and sides are light golden brown.
If the top starts to brown too quickly, cover with aluminum foil and bake. Let cool and then use a knife to remove from the muffin tins.