Looking for a cozy, homemade dinner that comes together quickly? These Mini Chicken Pot Pies are the perfect answer! With a creamy chicken-and-vegetable filling wrapped in golden, flaky crescent roll dough, they’re a comforting twist on the classic family favorite. Best of all, they’re made in muffin tins for perfectly portioned servings—ideal for weeknight dinners, holiday gatherings, or even as a hearty appetizer.
Ingredients
- 3 packages crescent roll dough
- 1 (14 oz) can cream of chicken soup
- ¼ cup chicken stock
- 9 oz frozen mixed vegetables, thawed
- 1 cup shredded cooked chicken (rotisserie chicken works great!)
Instructions
Step 1: Prep the Oven & Pan
Preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with non-stick spray.
Step 2: Form the Bottom Crusts
Roll out the crescent dough and pinch seams together. Using a biscuit cutter or small bowl, cut out 12 rounds of dough. Press one round firmly into each muffin cup, making sure the dough reaches up the sides.
Step 3: Make the Filling
In a large bowl, combine the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken. Stir until well mixed and creamy.
Step 4: Fill & Top
Spoon the filling evenly into each dough-lined muffin cup. Don’t overfill—leave a little room for the topping. With the remaining dough, cut strips and lay them in a lattice or crisscross pattern over the filling.
Step 5: Bake
Bake for 18–20 minutes, until the crusts are golden brown. If the tops brown too quickly, tent the pan loosely with foil.
Step 6: Cool & Serve
Allow the mini pot pies to cool for 5 minutes in the pan. Run a small knife around the edges to gently lift them out. Serve warm and enjoy!
Chef’s Tips
- Shortcut Tip: A rotisserie chicken makes prep much faster.
- Extra Creamy: Stir in 2 tablespoons of cream cheese for a richer filling.
- Make Ahead: Assemble the pies in the muffin tin, cover tightly, and refrigerate up to 24 hours before baking.
- Freezer Friendly: Once baked and cooled, wrap tightly in foil and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Before you go
These Mini Chicken Pot Pies are a delicious balance of comfort food flavor and easy convenience. Perfect for picky eaters, weeknight dinners, or entertaining guests, they’ll quickly become a recipe you’ll want to make again and again.
