Mini Chicken Pot Pies

These Mini Chicken Pot Pies are a delightful twist on a classic comfort food, perfect for individual servings that are as charming as they are delicious. Encased in flaky crescent roll dough and filled with a hearty mixture of creamy chicken soup, tender shredded chicken, and vibrant mixed vegetables, these mini pies are easy to make and sure to satisfy.

Whether served as a savory snack, a delightful appetizer, or a comforting main dish, these miniature pies bake to golden perfection, making them a hit for gatherings or cozy family dinners alike.

How to make Mini Chicken Pot Pies

Ingredients

14 ounces Cream of Chicken Soup

¼ cup Chicken Stock

3 packages Crescent Rolls(you will have to seal the seams)

9 ounces frozen mixed vegetables, thawed

1 cup chicken, shredded

Instructions

Step 1:

Preheat the oven to 400*

Spray muffin tins with a non stick spray

Step 2:

Lay the crescent roll dough out flat, pinch seams together

Using a biscuit cutter, cut out 12 rounds from the dough

Step 3:

Press the dough into the muffin tins, including up the sides

In a large bowl, mix together the soup, thawed vegetables and the shredded chicken

Step 4:

Spoon the filling into each muffin cup, do not overfill

Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups

Step 5:

Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.

If the top begins to brown too quickly, cover with aluminum foil and bake

Step 6:

Let cool and use a knife to loosen from the muffin tins.

Enjoy!

Notes:

Crescent Roll Dough Convenience: Using crescent roll dough simplifies the preparation, providing a flaky and easy-to-handle base for the mini pies. Pinching the seams together and cutting rounds ensures uniformity in size and shape.

Muffin Tin Preparation: Preheating the oven and greasing the muffin tins prevents sticking and ensures even baking. Pressing the dough into the tins and up the sides creates a sturdy crust that holds the filling well.

Filling Preparation: Mixing cream of chicken soup with chicken stock creates a creamy and flavorful base for the filling. Thawed mixed vegetables and shredded chicken add texture and substance, making the pies hearty and satisfying.

Assembly Tips: Carefully spooning the filling into each muffin cup ensures even distribution without overfilling, which could lead to spillage during baking. Adding dough strips on top provides an attractive lattice pattern while allowing steam to escape during baking.

Baking Instructions: Baking at 400°F for approximately 18 minutes ensures the crescent roll crust cooks to a golden brown, complementing the creamy filling inside. Monitoring the browning process and covering with foil if needed prevents over-browning.

Cooling and Serving: Allowing the mini pies to cool slightly in the muffin tins before loosening them with a knife helps them maintain their shape. Serving these mini chicken pot pies warm ensures the best flavor and texture.

Variations: Experimenting with different vegetables or adding herbs and spices to the filling can personalize the flavor profile of these mini pies to suit individual tastes.

Nutrition Information:

YIELD: 14 SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use homemade chicken soup instead of cream of chicken soup?

Yes, you can substitute homemade chicken soup for the cream of chicken soup.

Adjust the consistency to ensure it’s not too thin.

Can I use puff pastry instead of crescent roll dough?

Yes, puff pastry can be used as a substitute.

Adjust baking times accordingly as puff pastry may require different baking temperatures and times.

Can I make these ahead of time and reheat them?

Yes, you can assemble the pot pies ahead of time and refrigerate them before baking.

Bake when ready to serve for best results.

How do I prevent the bottoms of the pot pies from getting soggy?

Preheating the oven and ensuring the muffin tins are well greased can help prevent soggy bottoms.

Also, do not overfill the muffin cups with filling.

Can I freeze these Mini Chicken Pot Pies?

Yes, these pot pies freeze well. Allow them to cool completely after baking, then store in an airtight container or freezer bag.

Reheat in the oven until warmed through.

What can I use instead of chicken stock?

You can use vegetable stock or even water as a substitute for chicken stock, although the flavor will be slightly different.

How can I make these pot pies spicier?

You can add diced jalapeños or a pinch of cayenne pepper to the filling mixture for added spice.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables instead of frozen.

Ensure they are chopped finely and precooked slightly if they require longer cooking times.

How long will these pot pies stay fresh?

These pot pies are best enjoyed fresh but can be stored in the refrigerator for up to 3 days.

Reheat them in the oven for best results.

What can I serve with Mini Chicken Pot Pies?

These pot pies pair well with a side salad, steamed vegetables, or a simple coleslaw.

They make a complete meal on their own as well.