Why You’ll Love This Recipe

Mini chicken pot pies are the perfect balance of convenience and flavor. The buttery, flaky crescent roll dough is a step up from the usual biscuit dough, making each bite feel indulgent. The addition of sour cream to the cream of chicken soup creates a creamy, flavorful filling, while the mixed vegetables add texture and freshness. Plus, these individual-sized pot pies make serving simple and are easy to customize with your favorite ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup cooked chicken, cubed
3/4 cup cream of chicken soup (most of a 10.75 oz can)
1/4 cup sour cream (light is fine)
1 cup frozen mixed vegetables
1 tube refrigerated crescent rolls (8 oz)
1/4 teaspoon poultry seasoning
1 pinch of pepper (about 1/8 teaspoon)

Directions

Preheat the oven to 375°F (190°C).
Thaw the frozen vegetables completely, either by defrosting them in the microwave or letting them sit at room temperature.
In a medium bowl, mix together the cream of chicken soup and sour cream. Stir in the poultry seasoning and pepper.
Add the cooked chicken and vegetables to the mixture and stir to combine.
Unroll the crescent rolls and place them into a muffin tin, pressing them into the bottom and up the sides of each cup.
Spoon the chicken mixture into the prepared crescent roll cups.
Bake for 18-20 minutes, or until the crescent rolls are golden brown and the filling is bubbly.
Serve warm.

Servings and Timing

Servings: 8 mini chicken pot pies
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Variations

Vegetarian Option: Skip the chicken and add extra vegetables like mushrooms, spinach, or zucchini for a vegetarian version.
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for an extra burst of heat.
Cheesy: Sprinkle some shredded cheddar cheese over the filling before baking for a cheesy twist.

Storage/Reheating

Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-12 minutes, or until heated through. You can also microwave them for 1-2 minutes, though the crust may lose some of its crispiness.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use pre-cooked frozen chicken. Just make sure to thaw and shred it before adding it to the filling.

2. Can I use a different type of dough?

Yes, you can substitute refrigerated biscuit dough or puff pastry for the crescent rolls if you prefer a different crust.

3. Can I make these ahead of time?

Yes, you can assemble the mini pot pies ahead of time and store them in the refrigerator for a few hours before baking.

4. Can I freeze these pot pies?

Yes, you can freeze the assembled pot pies before baking. Place them in an airtight container or wrap them tightly in foil, and freeze for up to 3 months. Bake from frozen, adding extra time to the baking process.

5. What kind of vegetables can I use?

Feel free to use any vegetables you like. Common choices include peas, carrots, corn, and green beans, but you can also add diced potatoes, onions, or mushrooms for extra flavor.

6. Can I make the filling without cream of chicken soup?

Yes, you can substitute the cream of chicken soup with a homemade creamy sauce made from butter, flour, and milk, seasoned to taste.

7. Can I use rotisserie chicken?

Yes, rotisserie chicken works great for this recipe as it’s already cooked and shredded, making the process faster and easier.

8. Can I add cheese to the filling?

Yes, you can mix in some shredded cheese, such as cheddar, mozzarella, or Parmesan, into the filling for a cheesy version of the pot pies.

9. How can I make the crust crispier?

For a crisper crust, you can bake the pot pies for a few extra minutes or broil them for 1-2 minutes at the end of baking.

10. How many mini pot pies does this recipe make?

This recipe makes 8 mini chicken pot pies, one per muffin tin cup.

Conclusion

Mini chicken pot pies are a fun and delicious way to enjoy a classic comfort food in a convenient, individual portion. With their flaky, buttery crust and creamy chicken filling, these mini pies are sure to be a hit with your family. Plus, they’re easy to make and can be customized with your favorite ingredients, making them perfect for busy weeknights or weekend comfort food cravings.

Delicious Mini Chicken Pot Pies

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Author: Julia
Total Time: 35 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

These Mini Chicken Pot Pies are the perfect individual-sized comfort food, featuring a buttery crescent roll crust filled with a creamy chicken and vegetable mixture. Quick and easy to prepare, they make a great weeknight dinner or a fun way to serve pot pie. Customizable with your favorite veggies or seasonings, these mini pot pies will be loved by kids and adults alike. Enjoy the delicious combination of flaky crust and rich filling in these satisfying little pies that are sure to please!

Ingredients

1 cup cooked chicken, cubed

3/4 cup cream of chicken soup (most of a 10.75 oz can)

1/4 cup sour cream (light is fine)

1 cup frozen mixed vegetables

1 tube refrigerated crescent rolls (8 oz)

1/4 teaspoon poultry seasoning

1 pinch of pepper (about 1/8 teaspoon)

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Instructions

Preheat oven to 375°F (190°C).
Thaw the frozen vegetables either in the microwave or by letting them sit at room temperature.
In a medium bowl, mix together the cream of chicken soup and sour cream. Stir in the poultry seasoning and pepper.
Add the cooked chicken and vegetables to the mixture, then stir to combine.
Unroll the crescent rolls and place them into a muffin tin, pressing them into the bottom and up the sides of each cup.
Spoon the chicken mixture into the crescent roll cups.
Bake for 18-20 minutes or until the crescent rolls are golden brown and the filling is bubbly.
Serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Make-Ahead: Assemble the mini pot pies ahead of time and refrigerate for a few hours before baking.

Freezing: Freeze the assembled pot pies (before baking) for up to 3 months. Bake from frozen, adding extra baking time.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American