Mini Chicken Pot Pies with Crescent Roll Crust Recipe

There’s just something so comforting about a warm, savory, and flaky pot pie—now imagine all that deliciousness in mini form, baked golden in a muffin pan, with hardly any fuss. These Mini Chicken Pot Pies with Crescent Roll Crust are the ultimate weeknight win: hearty, cheesy, and incredibly quick to prepare. Using simple shortcuts like store-bought crescent dough and rotisserie chicken, you’ll have adorable, hand-held pot pies on the table in under half an hour. Perfect for families, picky eaters, or anyone who craves classic flavors without a mountain of dishes or hours in the kitchen.

Ingredients You’ll Need

• Crescent Roll Dough Sheets: Offers the quickest, easiest, and perfectly buttery crust. No need to fuss with rolling pins or floured countertops! If using regular crescent rolls, just pinch the seams together for seamless dough. Biscuit or pie crusts work as alternate options—see notes below.
• Cooked Chicken: Rotisserie chicken is unbeatable for flavor and ease—just shred or cube it! Poached or baked chicken, or even canned chicken, works perfectly fine in a pinch.
• Frozen Mixed Vegetable Medley: Stock up on a blend of green beans, carrots, peas, and corn, straight from the freezer. Don’t stress about thawing; slightly frozen is totally fine.
• Condensed Cream of Chicken or Mushroom Soup: This is your shortcut to creamy, savory filling—no sauce-making required!
• Shredded Cheddar Cheese: Cheese is non-negotiable in my book. It adds richness and a melty, golden crown on each pie. Use as much as your heart desires, or swap for your favorite cheese blend.

Tip: If you’ve got biscuit dough, ready-made pie crust, or a homemade pastry on hand, use those for a twist! Each crust style will bring its own flavor and texture, so don’t hesitate to experiment.

Variations

• Crust Swap: Crescent dough is quick, but try biscuit dough if you prefer a more substantial, fluffy crust. Pie crust will give a nostalgic, traditional pot pie vibe, while puff pastry makes things extra fancy.
• Vegetarian Version: Skip the chicken and add more veggies, or toss in canned chickpeas or white beans for protein.
• Flavor Boost: Add fresh herbs (like thyme or parsley) to the filling, or sprinkle garlic powder and black pepper into your soup mixture.
• Different Soup Base: Use condensed cream of celery or even cheddar soup for a different profile.
• Mix Up the Cheese: Swiss, mozzarella, Monterey Jack, or even pepper jack for a little kick—use what you love.

How to Make Mini Chicken Pot Pies with Crescent Roll Crust

Step 1: Prep the Pan and Dough

Preheat your oven to 375°F and generously spray a 12-cup muffin pan with nonstick spray—this makes sure nothing sticks and cleanup is painless.
Unroll the crescent dough sheets (or crescent rolls, pinching seams if needed) onto your work surface. Cut each sheet into six squares—twelve pieces altogether.

Step 2: Fit the Dough

Take each dough square and press it into a muffin cavity, covering the bottom and sides. Don’t worry if it’s not perfect! Let the dough overhang or fold as needed—rustic is charming.

Step 3: Mix Up the Filling

In a large mixing bowl, combine the frozen mixed veggies, shredded or cubed chicken, and canned condensed soup. Stir everything together until it’s evenly mixed. The veggies can be right from the freezer—no need to thaw.

Step 4: Fill and Top

Spoon an even amount of the chicken-veggie mixture into each dough-lined muffin cup. Mound the filling gently, but don’t overfill.
Sprinkle a layer of shredded cheddar over the top of each mini pie.

Step 5: Bake to Golden Perfection

Pop the pan in the oven and bake for 12–15 minutes. Start checking at the 12-minute mark; they’re done when the crescent dough is puffed and deeply golden, and the cheese is irresistibly melty. A mid-bake rotation of the muffin pan helps everything brown evenly.

Step 6: Serve and Devour

Let them cool for a couple of minutes, then pop the mini pies out with a butter knife and serve while they’re deliciously warm.

How to Serve

These mini pot pies are happiness all on their own, but you can easily pair them to round out the meal:

• With a Fresh Salad: Serve alongside a crisp green salad with a tangy vinaigrette to balance the creamy filling.
• Soup & Pie Combo: Pair with a light tomato or vegetable soup.
• Dipping Sauce: Offer warmed-up extra soup or gravy on the side for dipping.
• Party Platter: Lay out on a platter for gatherings, potlucks, or game days—they’re perfect finger food!

Make Ahead and Storage

Storing Leftovers

Cool the mini pot pies completely before storing. Place in an airtight container and refrigerate for up to 4 days. The crust won’t be quite as crisp as fresh, but they’ll still taste wonderful.

Freezing

Freeze individually wrapped pies in freezer bags or containers for up to 2 months. Just note—the crescent dough may soften a bit after thawing, but reheating in the oven helps revive the texture.

Reheating

Pop cold pies in the oven or toaster oven at 350°F until warmed through. For a crispier result, avoid microwaving whenever possible—but it works in a pinch!

FAQs

Final Thoughts

Mini Chicken Pot Pies with Crescent Roll Crust are the weeknight hero you didn’t know you needed. They’re cozy, fast, endlessly customizable, and downright irresistible fresh from the oven. If you love classic comfort food with modern convenience, give these a try—you’ll find yourself coming back to this recipe again and again. Enjoy every flaky, creamy, cheesy bite!

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