Mini Chicken Pot Pies

5 from 5 votes

These delicious and easy mini chicken pot pies are a simple recipe that uses just a few ingredients.

Prep Time12

Cook Time18

Total Time30

Course: Appetizer, Main Course

Cuisine: American

Keyword: Mini Chicken Pot Pies Recipe

Servings:

Calories: 244kcal

10.5 ounces Campbell’s Cream of Chicken with Herbs 1 full 6-ounce can + ⅓ of 6-ounce can
¼ cup chicken broth
3 packages Pillsbury Grands cresent rolls seamless dough sheet
9 ounces frozen vegetables thawed
1 cup cooked chicken cut into small pieces

Preheat the oven to 400°F. Spray a muffin pan with cooking spray
Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.
Press them into the muffin pan along the bottom and up the sides.
In a bowl mix the chicken, vegetables, chicken broth, and soup.
Spoon the chicken mixture into the cups but don’t overfill them as it will bubble up during cooking.
Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.
Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.
Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.

TIP: Pick up a rotisserie chicken at the grocery store or use leftover cooked chicken from home in these delicious mini pot pies.

TIP: If your family devours these pies up, you could make a double batch and put the extras in the freezer for another meal.

TIP: Put your muffin pan on top of a baking sheet in case any of the filling bubbles out of the little pies.