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Mini Chicken Pot Pies with Crescent Roll Crust

Mini Chicken Pot Pies with Crescent Roll Crust
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Mini Chicken Pot Pies with Crescent Roll Crust are adorable, bite-sized comfort foods featuring a flaky, buttery crust and a creamy, hearty chicken and vegetable filling. Perfect for quick dinners, snacks, or entertaining, these mini pot pies deliver warm, satisfying flavors in a fun and easy-to-make format.

Ingredients

Scale

Crescent Roll Dough

  • 1 can crescent roll dough

Chicken Filling

  • 2 cups cooked shredded chicken (rotisserie or cooked breast)
  • 1 cup mixed vegetables (carrots, peas, corn; frozen or fresh)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme

Other

  • Butter or oil (for greasing muffin tin)

Instructions

  1. Prepare the Filling: In a medium bowl, combine the shredded cooked chicken, mixed vegetables, condensed cream of chicken soup, milk, salt, pepper, garlic powder, and thyme. Stir well to ensure the filling is creamy, flavorful, and evenly seasoned.
  2. Preheat and Grease: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with butter or oil to prevent sticking and help the crust crisp evenly.
  3. Shape the Crescent Roll Crust: Unroll the crescent roll dough and separate it into triangles. Press each triangle into the greased muffin cups, pushing the dough slightly up the sides to securely hold the filling.
  4. Fill and Top: Spoon the creamy chicken mixture into each crescent dough-lined muffin cup, filling about three-quarters full. Optionally, add small dough scraps or squares on top and lightly press edges to seal each mini pie.
  5. Bake to Golden Perfection: Bake the mini pot pies in the preheated oven for 15 to 18 minutes, or until the crust is golden brown and flaky. Let them cool for a few minutes before carefully removing them from the muffin tin.

Notes

  • Use cold crescent roll dough kept refrigerated until ready to use to maintain flakiness.
  • Do not overfill muffin cups to avoid spilling and soggy crust.
  • If using fresh vegetables, lightly steam or sauté them first to reduce excess moisture.
  • Allow pies to cool for several minutes after baking to set the filling and avoid burns.
  • Experiment with seasonings and herbs like rosemary, parsley, or sage for added flavor.

Nutrition

Keywords: mini chicken pot pies, crescent roll pot pies, bite sized chicken pies, easy chicken pot pie, comfort food, quick dinner, kid-friendly appetizer

Find it online: https://emillycooks.com/mini-chicken-pot-pies-with-crescent-roll-crust/