Mini Chicken Pot Pies are a delightful, handheld version of the classic comfort food. They’re filled with a creamy mixture of chicken, vegetables, and savory cream of chicken soup, all tucked into a flaky crescent roll crust. Perfect for a quick dinner, snack, or party appetizer, these mini pies are as versatile as they are delicious.
This recipe is simple and kid-friendly, making it an excellent choice for a family meal or meal prep. The crescent roll dough creates a buttery crust that’s easy to work with and bakes up beautifully golden and flaky. Each bite is packed with hearty flavors and textures, offering a satisfying experience in a compact form.
Why You’ll Love This Recipe
• Handheld and Portable: Perfect for on-the-go meals or casual gatherings.
• Easy to Make: Uses store-bought crescent roll dough for quick preparation.
• Comforting Flavors: Combines creamy filling with a golden crust for a classic, homey taste.
Ingredients
• 14 ounces cream of chicken soup
• ¼ cup chicken stock
• 3 packages crescent rolls (seams sealed)
• 9 ounces frozen mixed vegetables, thawed
• 1 cup cooked, shredded chicken
How To Make Mini Chicken Pot Pies
Step 1: Preheat the Oven
1. Preheat your oven to 400°F (200°C).
2. Spray a muffin tin with non-stick cooking spray to prevent sticking.
Step 2: Prepare the Crescent Roll Dough
1. Lay the crescent roll dough out flat on a clean surface.
2. Pinch the seams together to form a smooth sheet of dough.
3. Use a biscuit cutter to cut out 12 rounds of dough.
4. Press each round into a muffin tin, ensuring it covers the bottom and sides to form a cup.
Step 3: Make the Filling
1. In a large mixing bowl, combine the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
2. Mix well until the filling is evenly combined.
Step 4: Fill the Muffin Cups
1. Spoon the filling mixture into each dough-lined muffin cup, being careful not to overfill.
Step 5: Add the Top Crust
1. Use a pizza cutter to slice strips of dough from the remaining crescent roll sheets.
2. Lay the strips across the tops of the muffin cups in a lattice pattern or simply cover as desired.
Step 6: Bake
1. Place the muffin tin in the preheated oven and bake for approximately 18 minutes, or until the tops and sides of the dough are golden brown.
2. If the tops brown too quickly, cover the muffin tin loosely with aluminum foil and continue baking.
Step 7: Cool and Serve
1. Remove the muffin tin from the oven and let the mini pot pies cool for a few minutes.
2. Use a knife to gently loosen the edges of each pie from the muffin tin.
3. Serve warm and enjoy!
Tips
• Seal the Dough Well: Ensure the seams of the crescent roll dough are pinched tightly to prevent leaks.
• Use Leftover Chicken: Rotisserie chicken works wonderfully for a quick and flavorful filling.
• Customize the Filling: Add cheese, herbs, or additional vegetables to suit your taste.
Storage Options
• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
• Freezing: Freeze the unbaked pies in the muffin tin, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Mini Chicken Pot Pies are a comforting, bite-sized treat that’s perfect for any occasion. Their flaky crust and creamy filling make them irresistible to both kids and adults alike!
