Mini Chicken Pot Pies with Crescent Roll Crust
User Reviews
5
Mini Chicken Pot Pies with Crescent Roll Crust
Description
Mini Chicken Pot Pies with Crescent Roll Crust are made by filling crescent roll dough squares pressed into muffin pan cavities with a mixture of cooked chicken, mixed vegetables, condensed cream of chicken soup, and cheddar cheese. The crescent dough forms a light, flaky crust that provides a tender contrast to the creamy filling. The filling blends the mild richness of condensed soup with the texture of vegetables and chicken, enhanced by melty cheddar cheese.
The pot pies are baked in a muffin pan, making twelve individual portions that are convenient for serving and easy to share. They are suitable as appetizers, snacks, or small meals, combining both protein and vegetables within a handheld crust.
Using prepared crescent roll dough sheets streamlines preparation, but alternative crust options like biscuit dough or pie crust can be substituted with adjustments on shaping and thickness. Rotisserie chicken is recommended for ease, but other cooked chicken may be used. The recipe highlights the versatility of store-bought dough for quick homemade pot pies without needing fully homemade crusts.
Ingredients
- crescent roll dough sheets See Notes for options, two 8-ounce cans refrigerated
- 1 ⅔ cup mixed vegetables green beans, carrots, peas, and corn; or similar, frozen medley
- 1 cup chicken cubed or shredded cooked
- 10.5 ounce condensed cream of chicken soup or mushroom soup, can
- ½ cup cheddar cheese or more if desired, shredded
Instructions
- Preheat oven to 375F and spray a standard 12-count muffin pan very well with cooking spray; set aside.
- Unroll the two cans of crescent rolls. If using crescent rolls rather than crescent roll dough sheets, you will need to pinch the seams together. (If using biscuit dough, flatten in your palms, following what I do in Easy Mini Pot Pies, and if using pie crust dough, you'll want to roll it 1/4-inch thin.)
- Now with your unrolled crescent dough, you should have two large "slabs" of dough.
- Cut each slab into 6 evenly sized pieces, so 12 in total. (You'll need 12 pieces of biscuit dough and cut the pie crust into 12 evenly sized squares about 3x3-inches each).
- Press each square of dough into one of the 12 cavities of your prepared muffin pan; set aside.
- To a large bowl, add the mixed vegetables (it's okay if they aren't fully thawed), the chicken, soup, and stir to combine.
- Dollop a bit of the filling mixture over the top of each piece of dough in the prepared pan; fill them evenly. I let the sides flop as they wish and do not try to seal them.
- Evenly top with the cheese.
- Bake for about 15 minutes, or until the cheese has melted, and the crescent roll dough is set and golden, but make sure not to burn them. Start checking at 12 minutes to be sure. You mini pot pies may need more or less time than the 15 minutes called for, so bake accordingly. Tip - Rotate the muffin pan once midway through baking to ensure even cooking.
- Serve immediatley. Mini pot pies are best warm and fresh. Leftover pot pies will keep airtight in the fridge for up to 4 days or in the freezer for up to 2 months, noting that the texture of the crust will change and not be as light as when freshly baked.
Notes
- Rotisserie chicken is convenient, but poached, oven-baked chicken breasts, or canned cooked chicken can be used as alternatives.
- Use crescent roll dough sheets to save time or regular crescent rolls with seams pinched together if dough sheets are unavailable.
- Biscuits dough may be used but results in a less flaky and less puffed crust.
- Store-bought refrigerated pie crusts or homemade all-butter pie crust can be used but may require rolling out and cutting into squares.
- The recipe yield is 12 mini pot pies; plan dough quantity accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 364kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 69mg | 23% |
| Sodium | 311mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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