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5.0 from 21 votes

Mini Chicken Pot Pies with Crescent Roll Crust

A FAST and EASY family-favorite recipe that uses just 5 main ingredients! Great for busy weeknights, game day parties and events! No one can resist the creamy filling with juicy chicken and lots of melted cheese! 

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

Ingredients

  • two 8-ounce cans refrigerated crescent roll dough sheets* See Notes for options
  • 1 ⅔ cup frozen mixed vegetable medley green beans, carrots, peas, and corn; or similar
  • 1 cup cubed or shredded cooked chicken**
  • 10.5 ounce can condensed cream of chicken or mushroom soup
  • ½ cup shredded cheddar cheese or more if desired

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

  • *Crust Recommendations:
  • **Rotisserie chicken is my go-to for ease, but you can also use Poached Chicken, Perfect Oven Baked Chicken Breasts, or even a 12.5-ounce can of cooked chicken.
  • Use Crescent Dough Sheets. These are already unrolled crescent “rolls” and they save you the step of unrolling dough.
  • Use regular Crescent Rolls. You can also can also use the extra Buttery flavor, too. 
  • Use Grands Biscuits or a similar type of refrigerated biscuit dough. I use biscuit dough for my Easy Mini Pot Pies. Biscuit dough isn’t as flaky and doesn’t puff up as much as crescent roll does but works fine.
  • Use store bought refrigerated pie crusts.
  • Make your own Homemade All-Butter Pie Crust.
  • Tip: You’ll need two 8-ounce cans of whatever store bought products you’re using, two store bought pie crusts (there are two per box usually, or one batch of my Homemade Pie Crust because it makes 2 crusts. You may not need them both.

Nutrition Information

Serving 1 Calories 364kcal (18%) Carbohydrates 27g (9%) Protein 8g (16%) Fat 25g (38%) Saturated Fat 14g (70%) Polyunsaturated Fat 9g Cholesterol 69mg (23%) Sodium 311mg (13%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 12Serving

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.