By Mini Chicken Pot Pies is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Mini Chicken Pot Pies captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mini Chicken Pot Pies becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
14 ounces Cream of Chicken Soup
¼ cup Chicken Stock
3 packages Crescent Rolls(you will have to seal the seams)
9 ounces frozen mixed vegetables, thawed
1 cup chicken, shredded
How To Make Mini Chicken Pot Pies
Preheat the oven to 400*
Spray muffin tins with a non stick spray
Lay the crescent roll dough out flat, pinch seams together
Using a biscuit cutter, cut out 12 rounds from the dough
Press the dough into the muffin tins, including up the sides
In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
Spoon the filling into each muffin cup, do not overfill
Using a pizza cutter, slice strips of dough and lay across the tops of the muffin cups
Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and bake
Let cool and use a knife to loosen from the muffin tins.
PREPARATION STEPS
Preheat the oven to 400*
3 packages Crescent Rolls(you will have to seal the seams)
How To Make Mini Chicken Pot Pies
Spray muffin tins with a non stick spray
Lay the crescent roll dough out flat, pinch seams together
Using a biscuit cutter, cut out 12 rounds from the dough
Press the dough into the muffin tins, including up the sides
In a large bowl, mix together the soup, thawed vegetables and the shredded chicken
Spoon the filling into each muffin cup, do not overfill
Place in the oven and bake for about 18 minutes, until the top and sides are a light golden brown.
If the top begins to brown too quickly, cover with aluminum foil and bake
Let cool and use a knife to loosen from the muffin tins.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
