Mini Chicken Pot Pies
These Mini Chicken Pot Pies are the perfect portion of your favorite comfort food! With just 5 ingredients and less than 30 minutes, you’ll have a budget friendly and easy dinner the whole family will love.
Mini Chicken Pot Pies
An easy and delicious way to use up leftover chicken and vegetables are these mini pot pies. They are super fun for the whole family.
Not only are they budget friendly, they use pantry staples. And you can use your favorite ingredients so even pickiest eaters in the family will want seconds.
Traditionally I would use a pie crust to make pot pie but when looking for an easy shortcut, I like crescent rolls. Crescent rolls are better than biscuits as the crust is flakier and has an extra buttery flavor to them.
Plus you can find it in dough sheets now which makes it even easier!
You are going to love making these because the crescent rolls and precooked chicken means you can get this meal on the table in less than 30 minutes. Using condensed soup means you don’t have to bother making a roux. And you can add your family’s favorite veggies.
Check out my skillet pot pie and this pot pie casserole for more versions of this classic.
Variations/Substitutions
- Chicken – Feel free to use rotisserie chicken, shredded cooked chicken you have stored in the freezer, or canned chicken in a pinch.
- Condensed Soup – Cream of chicken works best but you can switch things up and use a broccoli cheese or cream of celery or onion.
- Mixed Vegetables – Frozen mixed veggies are best but you can use canned Veg All. Just be sure to drain them vegetables well.
- Crescent Dough – If you can’t find the crescent roll dough sheets you can use the individual rolls. Just pinch the seams together and then cut into squares. You can use pie crust in a pinch.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
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How long do they last?
Keep the mini pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 or air fryer for 10 minutes to help crisp the crust up again.
Can I make these ahead of time?
I would make the filling mixture and keep in the refrigerator until ready to bake. You can do this up to 3 days in advance.
You can also complete the recipe and store them in the refrigerator (fully baked) for up to 3 days. Then reheat them covered in the oven at 350F. for 10-15 minutes or until the center reaches 165F internal temperature.
Can I make a whole pot pie with this?
Don’t want to make individual muffin tin cups? Place half the dough in an 8×8 pan. Add chicken mixture and then top with the other half the dough.
Bake as usual but the cooking time will be longer so keep your eye on it.
Tips for No Leftovers
- You can use pie crust dough instead of crescent dough. The cooking time may be longer.
- A sprinkle of poultry seasoning in the mix can ramp up the flavor even more.
- Use leftover turkey instead of chicken.
- No need for an egg wash, the mini chicken pot pie with crescent rolls have enough butter in the pastry that they will be flaky and golden brown.
- Warm up the frozen vegetables before adding to the mixture for more even cooking.
- I like to add small diced potatoes or frozen peas to my mixture.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These Crescent Roll Chicken Pot Pies are a great way to get a budget friendly meal, packed with protein and veggies, on the table in less than 30 minutes. Quick and easy which is perfect for those busy weeknights!
Mini Chicken Pot Pies
Ingredients
- 1 12.5ounce can chicken (cooked)
- 1 10.5 ounce can condensed cream of chicken soup
- 1 2/3 cup frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- 2 8 ounce cans refrigerated crescent roll dough
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
Nutrition
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