Description
These Mini Chicken Pot Pies are prepared with a creamy chicken filling, tender vegetables, and golden crescent dough for an easy, comforting individual meal.
Ingredients
1 cup cooked chicken, cubed
3/4 cup cream of chicken soup
1/4 cup sour cream
1 cup frozen mixed vegetables, thawed
1 tube refrigerated crescent roll dough (8 oz)
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
Instructions
1. Preheat the oven to 375°F.
2. Ensure the mixed vegetables are fully thawed; microwave briefly if needed.
3. In a medium bowl, whisk together the cream of chicken soup and sour cream. Stir in the poultry seasoning and pepper, then fold in the chicken and vegetables until evenly combined.
4. Lightly flour a work surface and unroll the crescent dough. Press the seams together to form a sheet, then cut into 8 even squares.
5. Grease 8 standard muffin cups. Place one dough square into each cup, gently pressing down so the corners extend above the rim.
6. Spoon about 1/4 cup of the chicken mixture into each dough-lined muffin cup.
7. Bake for 18–20 minutes, or until the dough is a deep golden brown.
8. Let the mini pot pies rest for about 5 minutes before removing from the muffin tin. Serve warm.
Notes
For extra richness, add shredded cheese to the filling. Ensure vegetables are fully thawed to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American