WANT TO SAVE THIS RECIPE?
Sometimes, you just want a cozy, homemade meal that comes together fast, and these Mini Chicken Pot Pies check all the boxes! With only six simple ingredients and about 30 minutes from start to finish, these little pies are perfect for busy weeknights, picky eaters, or anytime you’re craving classic comfort food in a fun, bite-sized form. They’re golden, creamy, and so cute on the plate—just add a fresh salad and dinner is served!
Why You’ll Love This Recipe
- Quick & Easy: Only 6 ingredients and just half an hour from start to finish!
- Kid-Friendly: Perfect size for little hands (and adults love them too!).
- Perfect Portions: Great for lunchboxes, meal prep, or parties.
- Customizable: Use leftover chicken or turkey, and switch up the veggies with what you have.
- Cozy Comfort: All the classic pot pie flavor in a fraction of the time.
Ingredients
- 14 ounces of cream of chicken soup
- ¼ cup chicken stock
- 3 packages of crescent rolls (you’ll need to seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup cooked chicken, shredded
Instructions
1. Preheat Oven:
Preheat your oven to 400°F (205°C). Spray a muffin tin with nonstick spray.
2. Prep Crescent Dough:
Unroll the crescent roll dough and pinch the seams together to form a solid sheet. Using a biscuit cutter, cut out 12 rounds of dough.
3. Line Muffin Tin:
Gently press each dough round into the muffin cups, making sure it comes up the sides to form a little “crust.”
4. Make Filling:
In a large bowl, mix the cream of chicken soup, chicken stock, thawed mixed veggies, and shredded chicken.
5. Fill the Cups:
Spoon the filling into each muffin cup, being careful not to overfill.
6. Top with Dough Strips:
Use a pizza cutter to slice strips from the extra dough and lay them in a criss-cross pattern over the tops of the pies.
7. Bake:
Bake for about 18 minutes until the tops and sides are golden brown. Cover lightly with aluminum foil if the tops brown too quickly, and continue baking.
8. Cool & Serve:
Let cool for a few minutes. Use a knife to loosen the edges and carefully remove each mini pot pie from the tin. Serve warm!
Tips & Tricks
- Make-Ahead: Assemble pies and refrigerate; bake fresh when ready.
- No Biscuit Cutter? Use a drinking glass with a sharp rim.
- Add Cheese: Sprinkle a little shredded cheese inside for extra richness.
- Veggie Variations: Use fresh, leftover, or any favorite frozen veggies.
- Double the Batch: These freeze well; perfect for meal prep!
FAQ
1. Can I use biscuit dough instead of crescent rolls?
Yes! Biscuit dough works well, but will be a bit thicker and fluffier.
2. Can I use rotisserie chicken?
Absolutely! It makes this recipe even faster and more flavorful.
3. Can I freeze these mini pot pies?
Yes, bake and cool completely, then freeze in a single layer. Reheat in the oven or microwave.
4. How do I keep the bottoms from getting soggy?
Make sure your veggies are well-thawed and patted dry before mixing. Don’t overfill with liquid.
5. Can I make this vegetarian?
Swap in cream of mushroom soup; and use only veggies—delicious!
WANT TO SAVE THIS RECIPE?
