Easy Mini Chicken Pot Pies Recipe: Comfort Food in Every Bite
Indulge in the ultimate comfort food with these Easy Mini Chicken Pot Pies. Perfect for a cozy dinner or a quick meal prep, these bite-sized pies are packed with creamy chicken, tender vegetables, and flaky crescent roll crust. Follow this simple recipe to create a delicious, satisfying dish that the whole family will love!
Ingredients
- 14 ounces Cream of Chicken Soup
- ¼ cup Chicken Stock
- 3 packages Crescent Rolls (seal the seams)
- 9 ounces frozen mixed vegetables, thawed
- 1 cup shredded chicken
Preparation
Preheat your oven to 400°F. Start by spraying muffin tins with non-stick spray. Lay the crescent roll dough flat and pinch the seams together. Using a biscuit cutter, cut out 12 rounds and press them into the muffin tins, including the sides. In a large bowl, mix the Cream of Chicken Soup, thawed vegetables, and shredded chicken. Spoon the filling into each muffin cup, being careful not to overfill. Slice strips of dough with a pizza cutter and lay them across the tops. Bake for 18 minutes or until the tops and sides are a light golden brown. If the top browns too quickly, cover with aluminum foil. Let cool, loosen with a knife, and enjoy!
These Mini Chicken Pot Pies are perfect for busy weeknights, meal prep, or as a crowd-pleasing appetizer. Pair them with a side salad or soup for a complete meal.
