Description
These Mini Chicken Pot Pies are an easy, family-friendly dinner option that’s ready in just 30 minutes! With a creamy, savory filling and a flaky crescent roll crust, they’re the perfect comfort food in a convenient, hand-held size. These little pot pies are a great option for a quick weeknight meal, a cozy appetizer, or a fun addition to lunch boxes.
Who is This Recipe For?
This recipe is ideal for:
- Busy families who need a quick, delicious dinner option.
- Beginners looking for an easy, foolproof recipe with minimal ingredients.
- Meal preppers wanting convenient, make-ahead meals.
- Hosts who need an impressive but simple appetizer for gatherings or potlucks.
Why It’s Great
- Quick and Easy: With only 6 ingredients, these mini pot pies are a breeze to make.
- Kid-Friendly: Fun to eat and packed with familiar flavors, they’re sure to be a hit with kids.
- Versatile: Enjoy them for lunch, dinner, or as an appetizer for any occasion.
- Portable: These mini pot pies are easy to pack for lunches or serve on-the-go.
Ingredients
- 14 oz cream of chicken soup
- 1/4 cup chicken stock
- 3 packages crescent roll dough (you’ll need to seal the seams)
- 9 oz frozen mixed vegetables, thawed
- 1 cup shredded chicken
Kitchen Equipment Needed
- Muffin tin: Standard-sized, to shape the mini pot pies.
- Biscuit cutter or round cookie cutter: For cutting out rounds from the dough.
- Mixing bowl: To combine the filling ingredients.
- Non-stick spray: For greasing the muffin tin.
How to Make Mini Chicken Pot Pies
- Preheat Oven: Preheat the oven to 400°F (200°C). Lightly spray a muffin tin with non-stick cooking spray.
- Prepare Dough: Lay the crescent roll dough flat and pinch the seams together to form a solid sheet. Use a biscuit cutter to cut out 12 rounds of dough.
- Line Muffin Tin: Press each dough round into the bottom and up the sides of each muffin cup.
- Make the Filling: In a large mixing bowl, combine the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
- Fill the Cups: Spoon the filling into each muffin cup, being careful not to overfill.
- Top with Dough Strips: Using a pizza cutter, slice thin strips from any remaining dough and lay them in a crisscross pattern over each muffin cup for a decorative touch.
- Bake: Place the muffin tin in the preheated oven and bake for about 18 minutes, or until the dough is golden brown. If the tops begin to brown too quickly, cover loosely with aluminum foil.
- Cool and Serve: Allow the mini pot pies to cool for a few minutes. Use a knife to gently loosen the edges, then carefully remove them from the muffin tin.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes or until warmed through.
- Freezer: Wrap each pot pie individually and freeze for up to 2 months. Thaw in the fridge overnight and reheat as desired.
FAQ
Can I use fresh vegetables instead of frozen?
Absolutely! Lightly steam fresh vegetables before adding them to the filling to ensure they cook through.
Can I make these mini pot pies vegetarian?
Yes, swap the chicken for extra vegetables or a plant-based protein, and use a vegetarian cream soup.
Can I prepare these ahead of time?
Yes, you can assemble these mini pot pies, cover, and refrigerate for up to 12 hours before baking.
Conclusion
These Mini Chicken Pot Pies are a quick, tasty, and comforting meal that the whole family will enjoy. With just a few simple ingredients and minimal prep time, they’re perfect for busy nights or gatherings. Make a batch and watch them disappear—they’re that good!
