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Mini Chicken Pot Pies with Crescent Roll Crust
5 from 21 votes

Mini Chicken Pot Pies with Crescent Roll Crust

These Mini Chicken Pot Pies feature a savory filling of mixed vegetables, cooked chicken, and creamy condensed soup held inside a flaky crescent roll crust. The crescent dough sheets provide a lightly buttery and tender crust, while the filling combines cheesy, creamy, and vegetable components for a comforting handheld pie. Perfect for individual servings, these pot pies transform everyday ingredients into a warm and hearty snack or meal.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12
Calories: 364 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375F and spray a standard 12-count muffin pan very well with cooking spray; set aside.
  2. 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.)
  3. Now with your unrolled crescent dough, you should have two large "slabs" of dough.
  4. 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).
  5. Press each square of dough into one of the 12 cavities of your prepared muffin pan; set aside.
  6. To a large bowl, add the mixed vegetables (it's okay if they aren't fully thawed), the chicken, soup, and stir to combine.
  7. 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.
  8. Evenly top with the cheese.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 364

% 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.