These Mini Chicken Pot Pies are a quick, comforting, and portion-controlled take on the classic dish. Using canned soup and crescent roll dough simplifies the process, delivering a creamy chicken and vegetable filling encased in a flaky, golden-brown crust. They are perfect for a weeknight dinner or an easy appetizer.
Mini Chicken Pot Pies
Ingredients:
How To Make Mini Chicken Pot Pies:
- Step 1: Preheat and Prep Tins: Preheat your oven to 400°F (200°C). Spray muffin tins with non-stick spray.
- Step 2: Prepare Dough Crusts: Lay the crescent roll dough out flat and pinch the seams together. Cut out 12 rounds using a biscuit cutter (or an appropriately sized glass/bowl). Press one dough round into each muffin cup, including up the sides, to form the bottom crust.
- Step 3: Combine Filling: In a large bowl, mix together the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
- Step 4: Fill and Top: Spoon the filling into each muffin cup, being careful not to overfill. For the top crust, slice strips of the remaining dough and lay them across the tops of the filled muffin cups in a crosshatch pattern (or as desired).
- Step 5: Bake: Bake for 18 minutes, or until the top and sides are light golden brown. Cover loosely with aluminum foil if they begin browning too quickly.
- Step 6: Cool and Serve: Let the mini pot pies cool slightly. Use a small knife or offset spatula to loosen them from the muffin tins before serving.
