Quick, Cozy, and Perfect for Busy Nights
Sometimes comfort food doesn’t have to take hours in the kitchen. These Mini Chicken Pot Pies come together with just six ingredients and about 30 minutes from start to finish. They’re golden, flaky, creamy, and perfect for a weeknight dinner or even a casual get-together. Serve them with a simple side salad or roasted vegetables, and you’ve got a complete meal with minimal effort.
Why You’ll Love This Recipe
- Only 6 Ingredients – No long shopping list required.
- Super Fast – Ready in about half an hour.
- Kid-Friendly – Easy for little hands to hold and eat.
- Customizable – Change the veggies, meat, or seasonings to fit your tastes.
Ingredients
- 14 oz cream of chicken soup – The creamy, flavorful base.
- ¼ cup chicken stock – Adds a little extra moisture and flavor.
- 3 packages crescent rolls – Buttery, flaky crust (seal the seams before using).
- 9 oz frozen mixed vegetables, thawed – A colorful mix of carrots, peas, corn, and green beans.
- 1 cup cooked chicken, shredded – Rotisserie chicken works perfectly here.
Instructions
1. Preheat & Prepare
- Preheat oven to 400°F (200°C).
- Spray a muffin tin generously with non-stick cooking spray.
2. Prep the Dough
- Lay crescent roll dough flat on a clean surface.
- Pinch seams together to make one solid sheet.
- Using a biscuit cutter, cut out 12 rounds of dough.
- Press each round into the muffin tin, covering the bottom and sides.
3. Make the Filling
- In a large mixing bowl, combine cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
- Stir until well blended.
4. Fill the Cups
- Spoon the filling evenly into each muffin cup. Avoid overfilling.
5. Add the Tops
- Slice strips of crescent roll dough with a pizza cutter.
- Lay strips across the tops of the muffin cups in a criss-cross or lattice pattern.
6. Bake
- Place in the oven and bake for 18 minutes, or until tops are light golden brown.
- If tops brown too quickly, loosely cover with aluminum foil and continue baking until cooked through.
7. Serve
- Let cool for a few minutes, then use a butter knife to loosen from the tin.
- Serve warm and enjoy!
Tips for Success
- Seal the seams of the crescent rolls well to prevent leaking.
- For extra flavor, add a sprinkle of shredded cheddar cheese over the filling before adding the top crust.
- If you prefer, make them with puff pastry for an extra-flaky texture.
Storing & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warm to keep the crust crispy.
These Mini Chicken Pot Pies are a game-changer when you need something quick, comforting, and satisfying. They’re easy enough for weeknights but tasty enough for casual entertaining.
Mini Chicken Pot Pies
Quick and cozy Mini Chicken Pot Pies come together in about 30 minutes with just six ingredients, perfect for busy weeknights or casual gatherings.
Ingredients
Method
Preparation
- Preheat oven to 400°F (200°C) and spray a muffin tin generously with non-stick cooking spray.
- Lay crescent roll dough flat on a clean surface and pinch seams together to make one solid sheet.
- Using a biscuit cutter, cut out 12 rounds of dough and press each round into the muffin tin, covering the bottom and sides.
Filling and Assembly
- In a large mixing bowl, combine cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken. Stir until well blended.
- Spoon the filling evenly into each muffin cup, avoiding overfilling.
- Slice strips of crescent roll dough with a pizza cutter and lay strips across the tops of the muffin cups in a criss-cross or lattice pattern.
Baking
- Place in the oven and bake for 18 minutes, or until tops are light golden brown. If tops brown too quickly, loosely cover with aluminum foil and continue baking until cooked through.
Serving
- Let cool for a few minutes, then use a butter knife to loosen from the tin and serve warm.
Notes
Seal the seams of the crescent rolls well to prevent leaking. For extra flavor, add a sprinkle of shredded cheddar cheese over the filling before adding the top crust. If you prefer, make them with puff pastry for an extra-flaky texture. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 350°F until warm to keep the crust crispy.
Mini Chicken Pot Pies
Quick and cozy Mini Chicken Pot Pies come together in about 30 minutes with just six ingredients, perfect for busy weeknights or casual gatherings.
Ingredients
Method
Preparation
- Preheat oven to 400°F (200°C). Spray a muffin tin generously with non-stick cooking spray.
- Lay crescent roll dough flat on a clean surface. Pinch seams together to make one solid sheet.
- Using a biscuit cutter, cut out 12 rounds of dough. Press each round into the muffin tin, covering the bottom and sides.
Filling
- In a large mixing bowl, combine cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken. Stir until well blended.
Assembly
- Spoon the filling evenly into each muffin cup. Avoid overfilling.
- Slice strips of crescent roll dough with a pizza cutter. Lay strips across the tops of the muffin cups in a criss-cross or lattice pattern.
Baking
- Place in the oven and bake for 18 minutes, or until tops are light golden brown. If tops brown too quickly, loosely cover with aluminum foil and continue baking until cooked through.
Serving
- Let cool for a few minutes, then use a butter knife to loosen from the tin. Serve warm and enjoy!
Notes
Seal the seams of the crescent rolls well to prevent leaking. For extra flavor, add a sprinkle of shredded cheddar cheese over the filling before adding the top crust. If you prefer, make them with puff pastry for an extra-flaky texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm to keep the crust crispy.
