These Mini Chicken Pot Pies are a perfectly portioned version of my classic chicken pot pie, made with tender chicken, mixed vegetables, and creamy chicken soup tucked inside golden crescent roll crusts. They come together quickly in a muffin tin for an easy weeknight meal.
For more chicken pot pie goodness, try my chicken pot pie pasta or chicken pot pie casserole!
Holly’s Recipe Highlights: Mini Chicken Pot Pies
- Flavor: Creamy, savory chicken and vegetable mixture inside a buttery, golden crust.
- Why It Works: Condensed soup creates an instant creamy sauce without the need for a roux or extra ingredients, making these pot pies quick and easy to prepare.
- Tools: A standard muffin pan creates perfectly portioned individual pot pies and makes them easy to bake and serve.
Total Time: 25 Mins Servings: 12 Cooking Method: Oven
Ingredient Notes
- Condensed Cream of Chicken Soup: Cream of celery or cream of mushroom soup can be used instead.
- Water: Replace with chicken broth for a more savory flavor.
- Cooked Chicken: Rotisserie chicken is the quickest option, but any leftover roasted or baked chicken works. Chop it into small pieces so every mini pie gets plenty of chicken.
- Frozen Mixed Vegetables: A classic blend of peas, carrots, corn, and green beans adds variety without any chopping. You can also use a peas-and-carrots blend.
- Refrigerated Crescent Roll Dough: Crescent dough sheets are especially convenient because they have no perforations to pinch together.
How to Make Mini Chicken Pot Pies
- Heat the soup, chicken, and vegetables (full recipe below).
- Press crescent dough into a muffin pan.
- Spoon the chicken mixture into each dough cup and bake.
Store, Freeze, and Reheat
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. Reheat in a 300°F oven for about 15 minutes, or at 325°F in the Air Fryer until hot and crisp.
Easy Chicken Comfort Food
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Mini Chicken Pot Pies
Equipment
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 5 ounces water
- 8 ounces cooked chopped chicken
- 6 ounces frozen mixed vegetables
- salt and pepper to taste
- 1 can refrigerated crescent rolls, crescent roll dough
Instructions
- Preheat oven to 375˚F. Spray muffin tin with cooking spray.
- Stir together soup and water in a saucepan, then add chicken and vegetables. Bring to a boil and cook for 2 minutes, remove from heat, and season with salt and pepper to taste.
- Unroll crescents and cut into circles or squares, fitting them into the muffin tins.
- Fill each tin with chicken mixture.
- Bake for 12-14 minutes or until the dough is golden brown in color.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Mini Chicken Pot Pies recipe!
Can’t wait to try this. Will be taking it to our senior center covered dish dinner
Ruby, let us know how it turns out.
Wonder if you can freeze these?
Can you list a calorie count for this?