I lean on this shortcut classic when I want creamy, cozy chicken pot pie flavor in a cute, hand-held package. I tuck a simple chicken-and-veg filling into crescent roll cups, crisscross a few strips on top, and bake until golden. Dinner feels fun, fast, and totally comforting.
Why You’ll Love This Recipe
I only need six ingredients, a muffin tin, and about half an hour. I use store-bought crescent rolls for buttery layers, a quick cream-of-chicken base for richness, and frozen mixed veggies to keep prep to a minimum. I also love that these reheat well for lunches and freeze beautifully for future me.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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14 ounces cream of chicken soup
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1/4 cup chicken stock
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3 packages crescent rolls (I pinch the seams to seal)
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9 ounces frozen mixed vegetables, thawed
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1 cup cooked chicken, shredded
Directions
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I heat the oven to 400°F (200°C) and lightly spray a 12-cup muffin tin with nonstick spray.
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I unroll the crescent dough sheets and pinch the seams together. Using a biscuit cutter (or a glass), I cut 12 rounds.
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I press each round into a muffin cup, making sure the dough goes up the sides to form little shells.
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In a bowl, I stir together the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken until combined.
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I spoon the filling into the dough cups, nearly to the top but not overflowing.
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From the remaining dough, I cut thin strips and lay them over each cup in a crisscross pattern, pressing ends to the edges so they adhere.
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I bake for about 18 minutes, until the tops and sides are light golden brown. If browning too quickly, I tent loosely with foil and keep baking.
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I cool a few minutes, run a thin knife around the edges to loosen, lift out, and serve warm.
Servings and timing
I plan on 12 mini pot pies (about 4–6 servings, depending on appetite). I set aside 10–15 minutes for prep and about 18 minutes to bake, so I’m at roughly 30 minutes from start to table.
Variations
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I swap the chicken for leftover turkey or rotisserie chicken.
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I change up the veggies with peas-and-carrots only, or add corn and green beans.
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I add 1/2 teaspoon dried thyme or Italian seasoning to the filling for a herby note.
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I make them cheesy by folding 1/2 cup shredded cheddar into the filling.
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I use puff pastry rounds instead of crescent dough for a flakier vibe (bake time may vary slightly).
storage/reheating
I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I bake at 350°F (175°C) on a sheet pan for 10–12 minutes until hot and crisp, or air-fry at 350°F (175°C) for 4–6 minutes. I freeze baked pies up to 2 months; I reheat from frozen at 350°F (175°C) for 18–22 minutes. For make-ahead, I assemble, freeze in the tin until firm, then pop out and store in a freezer bag; I bake from frozen, adding a few minutes.
FAQs
Can I use canned biscuits instead of crescent rolls?
I can—large biscuits pressed into the cups work well. I bake a few extra minutes if needed until the bottoms are cooked through.
How do I keep the bottoms from getting soggy?
I press the dough thin but even, avoid overfilling, and give the baked pies a short rest in the pan so steam settles before I lift them out.
Can I skip the chicken stock?
I can, but I prefer the splash—it loosens the soup just enough for a creamy, scoopable filling without being too thick.
Can I use fresh vegetables?
I can use finely diced fresh carrots, celery, and potatoes, but I par-cook them (steam or microwave) until just tender before mixing, so the bake time stays the same.
How do I make these ahead for a party?
I bake a batch earlier in the day, cool, and refrigerate. I reheat on a sheet pan at 350°F (175°C) for 10–12 minutes, then serve warm.
Conclusion
I love how these mini chicken pot pies turn a few pantry shortcuts into a golden, creamy, kid-approved dinner. I keep the filling simple, tuck it into buttery cups, and bake until bubbling—an easy weeknight win that doubles as perfect party food.
Print
Mini Chicken Pot Pies
- Total Time: 33 minutes
- Yield: 12 mini pot pies (4–6 servings)
- Diet: Halal
Description
Mini Chicken Pot Pies are a quick, comforting meal made with crescent rolls, creamy chicken filling, and mixed vegetables. These hand-held pies are perfect for weeknight dinners, parties, or make-ahead meals.
Ingredients
14 ounces cream of chicken soup
1/4 cup chicken stock
3 packages crescent rolls (seams pinched to seal)
9 ounces frozen mixed vegetables, thawed
1 cup cooked chicken, shredded
Instructions
- Preheat oven to 400°F (200°C) and lightly spray a 12-cup muffin tin with nonstick spray.
- Unroll the crescent dough sheets and pinch seams together. Cut out 12 rounds using a biscuit cutter or glass.
- Press each round into a muffin cup, shaping it up the sides to form a shell.
- In a bowl, mix cream of chicken soup, chicken stock, mixed vegetables, and shredded chicken until combined.
- Spoon the filling into the dough cups, filling nearly to the top but not overflowing.
- From the remaining dough, cut thin strips and crisscross them over the top of each cup, pressing the ends to adhere.
- Bake for about 18 minutes, or until tops and sides are golden. Tent with foil if browning too fast.
- Let cool slightly, run a knife around edges to loosen, and lift out to serve warm.
Notes
Use puff pastry or canned biscuits as alternative dough bases.
Add herbs like thyme or Italian seasoning for extra flavor.
Stir in shredded cheese for a cheesy twist.
Freeze baked pies for up to 2 months; reheat from frozen at 350°F for 18–22 minutes.
Perfect for using up leftover turkey or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini pot pies
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
