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