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

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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