Easy Fast Mini Chicken Pot Pies
Pure comfort food magic, these mini chicken pot pies allow you to relax and give you a sense of nostalgia. There really is nothing like the warm delicious smell of chicken pot pie to fill your house on a chilly evening evening. I struggle finding yummy adult dinners that my kids also love. This recipe easily made it onto our rotation.
Why we love this meal so much:
This is a quick, budget-friendly meal that easily feeds a family of four. This version provides enough filling to generously stuff the mini pies and even line the bottom of the serving plates for extra goodness. It’s also incredibly versatile, if you don’t love certain vegetables, you can easily swap them for others. I use rotisserie chicken, which adds extra flavor and speeds up the cooking time, allowing this meal to be ready in under 30 minutes.
Ingredients
1 Can of cream of chicken soup
1 Cup of mixed frozen veggies
1/2 Cup chicken broth or stock
3 Cups of cooked chicken - I like using rotisserie chicken
2 Tablespoons of butter
1/2 Cup milk - I prefer whole milk, for richness
1 Package crescent roll dough
Salt - to taste
Black Pepper - to taste
Step by Step Instructions
Preheat the oven to 350°F and prepare a muffin tin.
In a mixing bowl, combine milk, melted butter, cream of chicken soup, and chicken stock until smooth.
Stir in chicken, vegetables, salt, and black pepper to taste.
Roll out crescent dough and gently press into each muffin cup to form dough bowls.
Cut the dough into squares, leaving enough overhang to fold over the filling.
Fill each dough cup with the chicken pot pie mixture.
Fold dough corners over the top to create a sealed bundle.
Bake for 25 minutes or until golden brown.
Meanwhile, place any remaining pie filling in a small pot and simmer over low heat for 5–10 minutes.
For an elevated presentation, spoon the warm pie filling onto the plate and place the mini chicken pot pies on top before serving.
Recipe SnapShot
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 mini pot pies
Difficulty: Easy
Storage & Reheating:
Refrigerate in an airtight container for up to 3 days.
Freeze fully baked pies for up to 2 months.
Reheat at 350°F for 10-12 minutes or microwave for 1-2 minutes.
Frequently Asked Questions
Can I make thee ahead of time?
Yes! Bake, cool, and refrigerate or freeze until ready to reheat.
Can I use puff pastry instead of crescent dough?
Yes, just adjust the bake time slightly.
Are these kid-friendly?
Absolutely! The portions are perfect and flavors are mild.
