Looking for a cozy, homemade dinner that comes together quickly? These Mini Chicken Pot Pies are the perfect answer! With a creamy chicken-and-vegetable filling wrapped in golden, flaky crescent roll dough, they’re a comforting twist on the classic family favorite. Best of all, they’re made in muffin tins for perfectly portioned servings—ideal for weeknight dinners, holiday gatherings, or even as a hearty appetizer.
Ingredients
- 3 packages crescent roll dough
- 1 (14 oz) can cream of chicken soup
- ¼ cup chicken stock
- 9 oz frozen mixed vegetables, thawed
- 1 cup shredded cooked chicken (rotisserie chicken works great!)
Instructions
Step 1: Prep the Oven & Pan
Preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with non-stick spray.
Step 2: Form the Bottom Crusts
Roll out the crescent dough and pinch seams together. Using a biscuit cutter or small bowl, cut out 12 rounds of dough. Press one round firmly into each muffin cup, making sure the dough reaches up the sides.
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