How to Make Mini Chicken Pot Pies with Crescent Rolls

When you’re craving comfort food but don’t have the time to make a full-size chicken pot pie from scratch, these Mini Chicken Pot Pies made with crescent rolls are a fantastic option. With a creamy chicken and vegetable filling, wrapped in flaky crescent roll dough, these individual pies are perfect for busy weeknights, as a grab-and-go snack, or even as an impressive appetizer for parties. Not only are they easy to make, but they also use simple ingredients that you likely already have on hand.

This recipe requires minimal preparation, and by using store-bought crescent roll dough, you’ll have a buttery, golden crust with a fraction of the effort. Let’s dive into the full recipe and step-by-step instructions.

Ingredients for Mini Chicken Pot Pies

Here’s everything you’ll need to make these delicious mini pot pies:

For the Dough:

3 packages of crescent roll dough (enough to yield 12 rounds after sealing the seams)

For the Filling:

14 oz cream of chicken soup
¼ cup chicken stock (or water/vegetable stock)

9 oz frozen mixed vegetables (thawed)
1 cup cooked, shredded chicken (leftovers or rotisserie chicken work great)

For Brushing:

1 egg yolk (optional for an extra golden crust)

Step-by-Step Guide to Making Mini Chicken Pot Pies

Step 1: Preheat and Prepare the Muffin Tin

Preheat the oven to 400°F (200°C). Ensuring the oven is hot when you place your pies inside helps the crescent roll dough bake evenly and turn golden brown.
Grease a muffin tin with non-stick spray or butter. This will prevent the dough from sticking and help the mini pies release easily after baking.

Step 2: Prepare the Crescent Roll Dough

Lay the crescent roll dough out flat on a clean surface. Pinch the seams together to form a solid sheet of dough. If you find this step difficult, lightly flour your hands or the dough to prevent sticking.

Use a biscuit cutter or the rim of a glass to cut 12 rounds from the dough. These will form the base of your mini pies.
Press each round of dough into the muffin tins, ensuring the dough covers the bottom and comes up the sides. This will create a “cup” for the filling.

Step 3: Make the Chicken and Vegetable Filling

In a large mixing bowl, combine 14 oz of cream of chicken soup and ¼ cup of chicken stock. This creates a creamy base for the filling. If you want a thicker filling, reduce the amount of chicken stock.
Add the thawed mixed vegetables and shredded chicken to the soup mixture. Stir everything together until well combined.
Season to taste with black pepper and a pinch of salt, if desired. You can also add your favorite herbs like thyme or parsley for extra flavor.

Step 4: Assemble the Mini Chicken Pot Pies

Spoon the filling into each dough-lined muffin cup. Be careful not to overfill, as the filling will expand slightly while baking. Aim to fill each cup about 3/4 of the way full.
For an optional lattice top, use the remaining crescent roll dough to cut thin strips. Lay the strips over the tops of the filled muffin cups in a crisscross pattern. This creates a classic pie look while allowing steam to escape during baking.
Brush the tops of the dough with a beaten egg yolk (optional) to give the pies a shiny, golden finish.

Step 5: Bake and Serve

Place the muffin tin in the preheated oven and bake for approximately 18 minutes, or until the crescent roll crust is golden brown and the filling is heated through.

If the tops of the pies are browning too quickly, cover them loosely with aluminum foil to prevent over-browning while the rest of the pie finishes baking.

Once done, remove the muffin tin from the oven and allow the mini pies to cool for a few minutes. This helps them set and makes it easier to remove them from the tins.
Use a knife to gently loosen each mini pot pie from the muffin tin and carefully lift them out.
Serve warm and enjoy!

Tips for the Perfect Mini Chicken Pot Pies

1. Use Cold Dough

Working with cold crescent roll dough makes it easier to handle and shape. Keep the dough in the refrigerator until you’re ready to use it.

2. Don’t Overfill

When spooning the filling into the muffin cups, resist the temptation to overfill. Leave enough room at the top for the dough to puff up and expand without overflowing.

3. Experiment with Fillings

Feel free to switch up the filling to suit your taste. You can add sautéed onions, garlic, or even use different proteins like turkey or ground beef. For a vegetarian version, simply omit the chicken and add more veggies.

4. Make Ahead and Reheat

These mini pot pies can be made in advance and reheated in the oven. They’re perfect for meal prep or as a quick snack you can enjoy throughout the week.

5. Freeze for Later

If you want to freeze the mini pot pies, bake them first and allow them to cool completely. Place the pies in an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat, bake them at 350°F until warmed through.

Frequently Asked Questions (FAQs)

1. Can I use homemade chicken soup instead of cream of chicken soup?

Yes, you can definitely use homemade chicken soup. Just make sure it’s thick enough to hold the filling together. You might need to reduce the liquid slightly to match the consistency of canned cream of chicken soup.

2. Can I substitute puff pastry for crescent roll dough?

Absolutely! Puff pastry will work well for a flakier, more buttery crust. Just keep in mind that puff pastry might require a longer baking time, so keep an eye on it in the oven.

3. Can I prepare the pot pies in advance?

Yes, you can assemble the mini chicken pot pies and refrigerate them for up to 24 hours before baking. When ready to serve, simply pop them in the oven and bake as directed.

4. How do I prevent the bottoms of the pies from getting soggy?

Make sure your oven is preheated, and avoid overfilling the muffin cups with too much liquid filling. A properly preheated oven will help the dough set quickly, preventing it from absorbing too much moisture.

5. Can I freeze the mini chicken pot pies?

Yes, these pies freeze beautifully. Once cooled, freeze them in an airtight container or freezer bag. Reheat directly from frozen in a 350°F oven for about 20 minutes, or until warmed through.

6. What can I use instead of chicken stock?

If you don’t have chicken stock, you can use vegetable stock or even plain water. Keep in mind that stock adds flavor, so water may result in a slightly milder taste.

7. How can I make these pot pies spicier?

For a kick of heat, you can add diced jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper to the filling mixture.

Conclusion

These Mini Chicken Pot Pies made with crescent roll dough are an easy and delicious option for busy nights or as a fun appetizer for guests. With a flaky crust and a creamy, savory filling of chicken and vegetables, they are sure to become a family favorite. The recipe is versatile and customizable, so feel free to get creative with your fillings and spices. Whether you’re making these in advance or enjoying them fresh from the oven, these mini pies are comfort food at its best!