Can I use other types of dough instead of crescent roll?

Absolutely! Biscuit dough, pie crust, puff pastry, or homemade pastry are all great alternatives. Each will bring a little something different—so try a few and discover your favorite.

Is it okay to use canned chicken?

Yes, canned chicken is a great shortcut here, especially when you’re pressed for time. Just be sure to drain well and shred or chop before mixing it in.

Do I need to thaw the frozen vegetables beforehand?

No, you can mix them in straight from the freezer. They’ll cook and soften beautifully in the oven, saving even more time.

Can I make these pot pies ahead for meal prep or parties?

Definitely. Assemble them up to a day in advance, cover, and refrigerate the muffin pan. Bake just before serving for best results. Or, bake them fully and reheat briefly in the oven before guests arrive.

Mini Chicken Pot Pies with Crescent Roll Crust Recipe

Description

These Mini Chicken Pot Pies with Crescent Roll Crust are a quick and comforting meal, perfect for busy weeknights or as a party appetizer. The tender filling of chicken, mixed vegetables, and creamy soup is topped with melty cheddar cheese and enveloped in a flaky crescent roll crust, all conveniently baked in a muffin tin for individual servings.

Ingredients

Units Scale

Crescent Roll Crust

two (8-ounce) cans refrigerated crescent roll dough sheets (or see notes for options)

Filling

1 2/3 cups frozen mixed vegetable medley (green beans, carrots, peas, and corn, or similar)
1 cup cubed or shredded cooked chicken (rotisserie, poached, oven-baked, or canned)
10.5-ounce can condensed cream of chicken or mushroom soup

Topping

1/2 cup shredded cheddar cheese (or more, if desired)

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Instructions

Prepare the Muffin Pan: Preheat your oven to 375°F (190°C). Spray a standard 12-count muffin pan very well with cooking spray and set aside.
Prepare the Dough: Unroll the two cans of crescent roll dough sheets. If using regular crescent rolls, pinch the seams together to form solid sheets. For biscuit or pie crust dough, see notes for adjustments.
Portion the Dough: Cut each large slab of dough into 6 even pieces, yielding 12 pieces total. Place and gently press each piece into one cavity of the prepared muffin pan, allowing the dough to cover the base and up the sides. Set aside.
Mix the Filling: In a large bowl, combine the frozen mixed vegetables (it’s fine if they’re not fully thawed), the cubed or shredded cooked chicken, and the condensed soup. Stir until evenly mixed.
Fill the Pies: Add a dollop of the chicken-vegetable filling into each prepared crust in the muffin tin, distributing the mixture evenly among the 12 cavities. Let the dough sides fall naturally; no need to seal.
Add Cheese: Top each mini pot pie with an even sprinkle of shredded cheddar cheese.
Bake: Place the muffin pan in the preheated oven and bake for about 15 minutes, or until the cheese is melted and the crescent roll dough is puffed and golden brown. Begin checking for doneness at 12 minutes, as baking times may vary. Rotate the pan once midway for even cooking.
Serve: Remove from the oven and serve immediately while hot. Mini pot pies are best enjoyed fresh and warm.

Notes

You can substitute crescent roll dough with biscuit dough, store-bought refrigerated pie crust, or homemade all-butter pie crust; adjust rolling and thickness as needed.
Rotisserie chicken is quickest, but leftover poached, baked, or even canned chicken works great.
Do not overfill the muffin tins to avoid spillover.
Rotate the muffin pan halfway through baking for even browning.
Mini pot pies keep well in an airtight container in the fridge for up to 4 days, or freezer for up to 2 months, though crust texture will soften.

Nutrition

Serving Size: 1 mini pot pie
Calories: 208
Sugar: 2 g
Sodium: 482 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 22 mg