🥧 Mini Chicken Pot Pies
Mini Chicken Pot Pie is a comforting, bite-size version of the classic Chicken Pot Pie. They’re creamy, savory, and perfect for snacks, lunchboxes, or party appetizers.
🧾 Ingredients
- 2 cups cooked, shredded Chicken
- 1 cup frozen Mixed Vegetables (peas, carrots, corn)
- 1 can Cream of Chicken Soup
- ½ cup Milk
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 can refrigerated Crescent Roll Dough or biscuit dough
- Optional: ½ cup shredded Cheddar Cheese
👨🍳 Instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C).
2. Prepare the filling
In a bowl, mix:
- shredded chicken
- mixed vegetables
- cream of chicken soup
- milk
- garlic powder and black pepper
Stir until creamy.
3. Prepare the crust
Grease a muffin tin. Press pieces of crescent roll dough into each cup to form a small crust.
4. Fill the pies
Spoon the chicken mixture into each dough cup. Add a little cheddar cheese if desired.
5. Bake
Bake for 12–15 minutes until the dough turns golden brown.
6. Cool slightly and serve
Let them cool for a few minutes before removing from the pan.
🍽️ Serving Ideas
- With Mashed Potatoes
- Alongside a fresh Green Salad
- With Gravy or a creamy sauce
💡 Tip
Rotisserie chicken works great and saves time when making these mini pot pies.
✅ If you’d like, I can also show:
- Air fryer mini chicken pot pies
- A 20-minute lazy pot pie recipe
- KFC-style creamy chicken pot pie 🍗🥧