Mini Chicken Pot Pies

These Mini Chicken Pot Pies deliver all the classic comfort of a full-sized pot pie in a perfectly portioned, handheld size. Made with flaky crescent roll dough, a creamy chicken and vegetable filling, and baked in a muffin tin, these are perfect for weeknight dinners, lunchbox meals, potlucks, or party appetizers.

Ingredients

* Use a mix of peas, carrots, corn, and green beans, thawed.
* Rotisserie chicken or leftover roasted chicken works great.

Instructions

1. Preheat Oven & Prepare Muffin Tins

• Preheat your oven to 400°F (200°C).

• Lightly grease a 12-cup muffin tin with non-stick cooking spray or brush with melted butter.

2. Prepare the Crescent Dough

• Unroll the crescent dough sheets on a lightly floured surface.

• Press and pinch the perforated seams together to create a single, solid sheet of dough.

• Using a 3- to 4-inch biscuit cutter (or a drinking glass), cut out 12 dough rounds.

• If needed, reroll scraps to get all 12 rounds.

3. Form the Pot Pie Crusts

• Gently press each dough round into the bottom and up the sides of each muffin cup, making sure it forms a little “bowl” to hold the filling.

4. Make the Filling

• In a large mixing bowl, combine:

  • 14 ounces cream of chicken soup

  • ¼ cup chicken stock

  • 9 ounces thawed frozen mixed vegetables

  • 1 cup shredded cooked chicken

• Mix everything together until thoroughly combined. The mixture should be creamy and thick.

5. Fill the Dough Cups

• Spoon the chicken mixture evenly into each dough-lined muffin cup.

• Be careful not to overfill—leave a slight gap at the top to allow for expansion during baking.

6. Add Top Crusts (Optional)

• With the remaining crescent dough, cut thin strips using a pizza cutter or sharp knife.

• Lay the strips over each filled pie in a lattice or criss-cross pattern for a decorative top crust.

• Gently press the ends of the strips into the edges of the dough cups so they stick.

7. Bake

• Place the muffin tin in the preheated oven.

• Bake for 16–18 minutes, or until the tops and edges are golden brown.

• If the tops begin to brown too quickly, loosely cover the muffin tin with aluminum foil halfway through baking.

8. Cool & Serve

• Remove the tin from the oven and let the pot pies cool for about 5 minutes.

• Use a small offset spatula or knife to carefully loosen and lift each mini pot pie from the tin.

• Serve warm!

Tips & Variations

• Cheesy Upgrade: Add ½ cup of shredded cheddar cheese to the filling for extra richness.

• Herb Kick: Stir in ½ teaspoon each of dried thyme and parsley for a more herbaceous flavor.

• Spicy Version: Mix in a few dashes of hot sauce or a pinch of cayenne pepper to the filling.

• Storage: Leftover pies can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

Serve with a side salad or fruit for a balanced meal, or plate them as appetizers with a dipping sauce like ranch or garlic aioli.