Some dinners are just ridiculously easy — and these
Mini Chicken Pot Pies are proof. They have only 6 ingredients, come together from start to finish in about 30 minutes, and taste like a cozy, homemade chicken pot pie in a fun, handheld form.
They’re creamy, savory, and packed with tender chicken and colorful vegetables, all wrapped in a golden, flaky crescent roll crust. Serve them with a little side salad, and you have a quick and simple weeknight dinner that the whole family will love.
Prep takes about 10 minutes, they bake in about 18 minutes, and the recipe makes 12 mini pot pies. Perfect for a busy weeknight, a fun family dinner, or a party appetizer.
Recipe Card
Mini Chicken Pot Pies 🥧
Creamy chicken and vegetables baked in golden crescent roll cups — a quick, easy weeknight dinner with just 6 ingredients!
Prep: 10 minutes |
Bake: About 18 minutes
Makes: 12 mini 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
- Nonstick cooking spray
Instructions
- Preheat the oven to 400°F. Spray muffin tins with nonstick spray.
- Lay the crescent roll dough out flat and pinch the seams together.
- Using a biscuit cutter, cut out 12 rounds from the dough.
- Press the dough into the muffin tins, including up the sides.
- In a large bowl, mix together the soup, chicken stock, thawed vegetables, and shredded chicken.
- Spoon the filling into each muffin cup, being careful not to overfill.
- Using a pizza cutter, slice strips of dough and lay them across the tops of the muffin cups.
- 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 continue baking.
- Let cool and use a knife to loosen from the muffin tins.
Why This Recipe Works
Crescent rolls are the perfect shortcut crust. They’re buttery, flaky, and ready to use straight from the package. Pressed into a muffin tin, they create individual, golden cups that hold the creamy filling beautifully.
The cream of chicken soup is the creamy, savory base. Combined with a little chicken stock, it creates a rich, flavorful filling with almost no effort.
The frozen mixed vegetables are the ultimate shortcut. Thawed and drained frozen vegetables add color, texture, and nutrition without any chopping or prep work.
Shredded chicken makes these hearty and satisfying. Rotisserie chicken is the fastest and easiest option, but any cooked, shredded chicken works beautifully.
The muffin tin creates perfect individual portions. Each mini pot pie is its own self-contained serving, making them easy to serve, easy to eat, and perfect for kids and adults alike.
The dough strips on top create a beautiful lattice-like finish. They add a golden, crispy topping that looks impressive but is surprisingly easy to make.
They come together in about 30 minutes from start to finish. With just 6 ingredients and a few simple steps, these mini pot pies are perfect for a busy weeknight.
Pro Tips for Perfect Results Every Time
Thaw and drain the frozen vegetables. Excess moisture will make the filling watery and the dough soggy. Thaw the vegetables in the refrigerator or microwave, then drain them well.
Seal the seams of the crescent roll dough. Pinching the seams together creates a solid sheet of dough that’s easy to cut into rounds.
Use a biscuit cutter to cut out the rounds. A biscuit cutter makes quick work of cutting the dough and ensures all the rounds are the same size.
Press the dough up the sides of the muffin cups. This creates a cup that holds the filling and ensures every bite has some crust.
Don’t overfill the muffin cups. The filling will bubble up as it bakes, so leave a little room at the top.
Use a pizza cutter to slice the dough strips. A pizza cutter makes quick, clean work of slicing the dough into thin strips.
Lay the strips across the tops of the muffin cups. They add a golden, crispy topping that looks impressive and tastes delicious.
Bake until the top and sides are light golden brown. This takes about 18 minutes, but ovens vary, so start checking at 15 minutes.
Cover with foil if the top begins to brown too quickly. This protects the top while the filling finishes heating through.
Let the mini pot pies cool before removing them from the muffin tin. This allows the crust to set slightly and prevents them from falling apart.
Use a knife to loosen the edges from the muffin tin. A thin knife or offset spatula helps release the mini pot pies cleanly.
Serve warm with a little side salad. The fresh, crisp contrast balances the rich, creamy pot pies beautifully.
Variations and Substitutions
Use a different cream soup. Cream of mushroom, cream of celery, or cream of chicken with herbs all work beautifully.
Use a different protein. Cooked turkey, ground beef, or ham all work beautifully in place of the chicken.
Add more vegetables. Frozen peas, corn, diced carrots, or sautéed mushrooms can be added to the filling.
Use a different cheese. Stir in ½ cup of shredded cheddar or Parmesan for a cheesy twist.
Make it spicier. Add red pepper flakes, a pinch of cayenne, or diced jalapeños to the filling.
Use puff pastry instead of crescent rolls. Puff pastry works beautifully and gives you an even flakier crust.
Make it gluten-free. Use gluten-free cream of chicken soup and gluten-free crescent roll dough or puff pastry.
Make it dairy-free. Use dairy-free cream of chicken soup and dairy-free crescent roll dough.
Make it a full-size pot pie. Use a regular pie crust and a 9-inch pie dish for a classic full-size chicken pot pie.
Make it ahead and freeze. Assemble the mini pot pies, freeze them in the muffin tins until solid, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the bake time.
Storage and Reheating
Refrigerator: Store cooled mini pot pies in an airtight container in the refrigerator for up to 3 days.
Reheating: The best way to reheat is in a 350°F (175°C) oven for 10–12 minutes, until warm and crispy. You can also reheat in the microwave for 30–45 seconds.
Freezer: These mini pot pies freeze beautifully. Wrap each one tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes.
Make ahead: You can assemble the mini pot pies up to 24 hours in advance and store them covered in the refrigerator. Bake them just before serving.
Food safety: Since these mini pot pies contain chicken and dairy, don’t leave them at room temperature for more than 2 hours. Refrigerate leftovers promptly.
What to Serve With Them
These mini pot pies are a complete meal on their own, but a few sides round them out beautifully:
- A crisp green salad with a tangy vinaigrette
- Steamed green beans or roasted broccoli
- Mashed potatoes for extra comfort
- Cranberry sauce for a Thanksgiving-inspired twist
- Crusty bread or dinner rolls
- A cup of tomato soup for dipping
Frequently Asked Questions
Can I use a different protein?
Yes. Cooked turkey, ground beef, or ham all work beautifully in place of the chicken.
Can I use a different cream soup?
Yes. Cream of mushroom, cream of celery, or cream of chicken with herbs all work beautifully.
Why did my mini pot pies turn out soggy?
The vegetables weren’t drained well enough, or the filling had too much liquid. Thaw and drain the vegetables thoroughly before adding them to the filling.
Why did my dough tear?
The dough was too cold, or it wasn’t pressed into the muffin cups gently enough. Let the dough come to room temperature before working with it, and press it gently into the cups.
Can I make these ahead of time?
Yes. Assemble the mini pot pies up to 24 hours in advance and store them covered in the refrigerator. Bake them just before serving.
Can I freeze these mini pot pies?
Yes, for up to 2 months. Wrap each one tightly in plastic wrap and foil, and freeze. Reheat in a 350°F (175°C) oven for 15–20 minutes.
Can I make these gluten-free?
Yes. Use gluten-free cream of chicken soup and gluten-free crescent roll dough or puff pastry.
Can I make these dairy-free?
Yes. Use dairy-free cream of chicken soup and dairy-free crescent roll dough.
Can I add cheese?
Yes. Stir in ½ cup of shredded cheddar or Parmesan for a cheesy twist.
Can I make these in a regular muffin tin?
Yes. A regular 12-cup muffin tin works perfectly for this recipe.
How long do these last in the refrigerator?
Up to 3 days in an airtight container. Reheat in the oven for the best texture.
Can I double this recipe?
Yes. Use two muffin tins and double the ingredients. Bake both, rotating them halfway through if needed.
Final Thoughts
These
Mini Chicken Pot Pies are everything an easy weeknight dinner should be: quick, creamy, savory, and packed with tender chicken and colorful vegetables in a golden, flaky crust. They have only 6 ingredients and come together in about 30 minutes — and they’re as fun to eat as they are delicious.
They’re perfect for busy weeknights, a fun family dinner, or a party appetizer. Serve them with a little side salad, and dinner is done.
If you make these mini pot pies, I’d love to hear how they turned out. Did you use a different protein? Add cheese? Try a different topping? Drop a comment below and let me know — and if you’re planning to make them, save this recipe for your next easy weeknight dinner.
