“My mother-in-law hardly eats anything these days — but she devoured these Mini Chicken Pot Pies!”
These Mini Chicken Pot Pies pack all the cozy, nostalgic flavors of a traditional pot pie into a perfectly portioned, handheld size. Buttery crescent roll dough forms the flaky crust, while a creamy chicken-and-vegetable filling bakes up warm and satisfying. They’re quick enough for a weeknight dinner and cute enough to serve as party appetizers.
Ingredients
| Ingredient | Amount |
|---|---|
| Cream of Chicken Soup | 14 ounces |
| Chicken Stock | ¼ cup |
| Crescent Rolls | 3 packages |
| Frozen Mixed Vegetables | 9 ounces (thawed) |
| Cooked Chicken | 1 cup (shredded) |
Instructions
1. Preheat and Prep:
Heat the oven to 400°F (200°C). Lightly coat a 12-cup muffin tin with non-stick spray.
2. Shape the Dough:
Unroll the crescent dough and press the seams together to form a single sheet. Use a biscuit cutter (or glass) to cut 12 circles. Press each round into the muffin cups, pressing up the sides to create a crust.
3. Make the Filling:
In a large bowl, stir together cream of chicken soup, chicken stock, thawed vegetables, and shredded chicken until well combined.
4. Fill the Cups:
Spoon the mixture evenly into the dough-lined muffin cups, taking care not to overfill.
5. Add Toppers:
Cut any remaining dough into thin strips and arrange over the filling in a crisscross or lattice pattern for a pretty finish.
6. Bake:
Bake for 16–18 minutes, or until the crusts are golden brown. If the tops start browning too fast, tent with foil and continue baking until cooked through.
7. Cool and Serve:
Allow the mini pot pies to cool for a few minutes in the pan before loosening with a small knife or spatula. Serve warm and enjoy the comfort in every bite!