Mini Chicken Pot Pies

These Mini Chicken Pot Pies are a quick and easy take on a classic comfort food. Using convenient ingredients like canned soup and crescent roll dough, you can create delicious, individual-sized pot pies that are perfect for a family dinner. The flaky crust and savory filling make for a satisfying meal that’s simple to prepare and loved by all.

Ingredients:

How To Make Mini Chicken Pot Pies:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Lightly spray a muffin tin with a non-stick cooking spray.
2. Prepare Dough Crusts: Unroll the crescent roll dough and lay it out flat on a clean surface. Pinch the seams together to create a single sheet of dough. Using a biscuit cutter, cut out 12 rounds from the dough. Press one round of dough into each muffin cup, gently pushing it up the sides to form a cup.
3. Make the Filling: In a large bowl, mix together the Cream of Chicken Soup, chicken stock, thawed mixed vegetables, and the shredded chicken.
4. Fill & Top: Spoon the filling into each dough-lined muffin cup, being careful not to overfill them. Use a pizza cutter or a knife to slice thin strips from the remaining dough and lay them across the tops of the filled cups to create a lattice or a simple pattern.
5. Bake: Place the muffin tin in the oven and bake for about 18 minutes, or until the top and sides are a light golden brown. If the tops begin to brown too quickly, you can cover the muffin tin with aluminum foil.
6. Cool & Serve: Let the mini pot pies cool for a few minutes before using a knife to gently loosen them from the muffin tins. Serve warm.