Description
These Mini Chicken Pot Pies are quick and easy individual servings of a classic comfort food. Perfect as an appetizer, lunch, or snack, they combine creamy chicken and mixed vegetables wrapped in flaky crescent roll dough, baked to golden perfection in just 25 minutes total.
Ingredients
Filling
- 1 (10.5 ounce) can condensed cream of chicken soup
- 5 ounces water
- 8 ounces chopped cooked chicken
- 6 ounces frozen mixed vegetables
- Salt and pepper to taste
Dough
- 1 can crescent rolls
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with cooking spray to prevent sticking.
- Prepare Filling: In a saucepan, stir together the condensed cream of chicken soup and water. Add the chopped cooked chicken and frozen mixed vegetables. Bring the mixture to a boil, then cook for 2 minutes. Remove from heat and season with salt and pepper to taste.
- Prepare Dough: Unroll the crescent roll dough and cut it into circles or squares large enough to fit into the muffin tin cups, shaping the dough as needed to line each cup.
- Assemble Pies: Spoon the chicken and vegetable mixture into each dough-lined muffin cup, filling them evenly.
- Bake: Place the muffin tin in the preheated oven and bake for 12-14 minutes, or until the dough is golden brown and cooked through.
- Cool and Serve: Allow the mini pot pies to cool slightly before removing them from the tin and serving warm.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Feel free to substitute the frozen mixed vegetables with your favorite veggies, such as peas, carrots, or corn.
- For a crispier crust, brush the tops with a little melted butter before baking.
- These can be made ahead and reheated in the oven for a warm snack.
- To make smaller portions, use a mini muffin tin and adjust baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
