Go Back
Golden, flaky, and filled with creamy chicken and veggies—these bite-sized pot pies are the ultimate comfort food made easy.

Mini Chicken Pot Pies

Golden, flaky, and filled with creamy chicken and veggies—these bite-sized pot pies are the ultimate comfort food made easy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 24 mini pies
Ingredients Equipment Method Notes

Ingredients
  

  • 1 10.5 oz can cream of chicken soup
  • ¼ cup chicken stock
  • 1 cup shredded chicken
  • 2 cups mixed veggies thawed & drained
  • 3 packages crescent roll dough
  • 1 egg + 1 tsp water optional, for egg wash

Equipment

  • Muffin tins
  • mixing bowls
  • Biscuit cutter

Method
 

  1. Preheat oven to 400°F. Grease muffin tins.
  2. Cut crescent dough into rounds, press into muffin cups.
  3. Mix soup, stock, chicken, and veggies. Spoon into crusts.
  4. Top with dough strips or pieces. Brush with egg wash if desired.
  5. Bake 16–18 mins until golden. Cool 5 mins before removing.

Notes

Best served warm with fresh parsley.
Freezer-friendly both baked and unbaked.
Try puff pastry for an even flakier version.