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Mini Chicken Pot Pies
John

Mini Chicken Pot Pies

Flaky crescent crust tops creamy chicken and veggie filling in portable pot pies. Easy, freezer-friendly comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pies
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded or diced
  • 1 cup frozen mixed vegetables
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup shredded cheddar cheese
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • Salt and pepper to taste
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 egg beaten for egg wash
  • 1 tablespoon milk

Equipment

  • Muffin tin
  • Skillet
  • Mixing bowl

Method
 

  1. Preheat oven to 375°F. Grease 8-cup muffin tin.
  2. Separate crescent dough into 8 triangles. Press each into muffin cup, up sides.
  3. Mix chicken, veggies, soup, cheese, garlic powder, onion powder, salt, pepper.
  4. Spoon 1/4 cup filling into each cup.
  5. Fold dough over or lattice top.
  6. Brush with egg and milk wash.
  7. Bake 20-25 minutes until golden.

Notes

  • Freeze unbaked for make-ahead meals.
  • Customize with herbs or veggies.