Mini Chicken Pot Pie Recipe

Mini Chicken Pot Pie Recipe

These easy Mini Chicken Pot Pies use crescent rolls and pantry staples for a budget friendly dinner in under 30 minutes. Flaky, creamy, and family approved.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Jennifer Stewart

Ingredients

12.5 ounces cooked chicken canned is the easiest or use leftover chicken
10.5 ounces condensed cream of chicken soup
1 ⅔ cup mixed vegetables frozen or canned
½ cup cheddar cheese shredded
16 ounces crescent roll dough sheets or rolls

Instructions

Preheat the oven to 375F and prep a muffin pan with cooking spray.
In a medium sized bowl, combine the chicken, soup, vegetables, and set aside.
Unroll the crescent dough and press the seams together if you are using the rolls. You won't need to do this if you are using the dough sheets.
Cut the dough in half lengthwise and then each half into 3 pieces (12 total). If you are using regular muffin pan size, you can cut into 4s making 16 pieces total.
Press the dough squares into the wells of the muffin pan. Fill each one with the chicken mixture and then sprinkle with cheese.
Bake in the oven for 15 minutes or until the filling is bubbly and the pastry is flaky and golden brown.
Remove from the oven and serve. Enjoy!

Notes

Warm the frozen vegetables before mixing so everything cooks evenly.
Drain canned vegetables or chicken well so the filling is not watery.
Skip the egg wash. The buttery crescent dough browns beautifully on its own.
Use a muffin tin for perfectly portioned, handheld pies.
Add a sprinkle of poultry seasoning to boost the savory flavor.

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