Mini Chicken Pot Pies

 

Ingredients

• 1 (14 oz) can cream of chicken soup

• ¼ cup chicken stock

• 3 packages crescent rolls

• 9 oz frozen mixed vegetables, thawed

• 1 cup shredded cooked chicken

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Instructions

Instructions

Step 1 – Preheat Oven
Preheat to 400°F (200°C). Lightly grease a muffin tin with non-stick spray.

Step 2 – Prepare Dough Crusts
Unroll crescent dough and pinch seams together. Cut out 12 rounds with a biscuit cutter or glass. Press one round into each muffin cup, shaping it up the sides for a crust base.

Step 3 – Make Filling
In a large bowl, stir together cream of chicken soup, chicken stock, thawed vegetables, and shredded chicken.

Step 4 – Fill & Top
Spoon filling into muffin cups without overfilling. Use remaining dough to cut strips and lay over the tops in a crosshatch or lattice pattern.

Step 5 – Bake
Bake for about 18 minutes, until golden brown. If browning too quickly, cover loosely with foil.

Step 6 – Cool & Serve
Let cool for a few minutes. Carefully loosen from tins with a small knife or spatula and serve warm.

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Tips & Variations

• Cheesy Twist: Add ½ cup shredded cheddar or mozzarella to the filling for extra richness.

• Herb Boost: Stir in fresh parsley or thyme for added flavor.

• Make Ahead: Assemble the pies earlier in the day, refrigerate, and bake right before serving.

• Freezer Friendly: Bake, cool, then freeze in a single layer. Reheat in the oven at 350°F (175°C) until warmed through.