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Easy Mini Chicken Pot Pies (Only 4 Ingredients!)

These easy mini chicken pot pies are made with just 4 ingredients and are perfect for a quick weeknight dinner or appetizer. Ready in under 30 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 mini pies
Course: Dinner, Main Course
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 can (8 oz) refrigerated crescent roll dough
Filling
  • 1.5 cups shredded cooked chicken
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1.5 cups frozen mixed vegetables thawed and drained

Equipment

  • Muffin tin
  • Mixing bowl
  • Spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease 8 cups of a standard 12-cup muffin tin with cooking spray.
  2. Unroll the crescent roll dough and separate into 8 triangles. Press each triangle into the bottom and up the sides of a muffin cup to form a crust.
  3. In a large mixing bowl, combine the condensed cream of chicken soup, shredded chicken, and thawed mixed vegetables. Stir until well mixed.
  4. Spoon the chicken mixture evenly into each prepared muffin cup, filling about three-quarters full.
  5. Bake for 18–22 minutes until the crescent dough is golden brown and the filling is bubbly.
  6. Remove from oven and let cool in the tin for 5 minutes before gently removing. Serve warm.

Notes

These mini chicken pot pies are perfect for weeknight dinners or meal prep. Can be made ahead and frozen. Store leftovers in the refrigerator up to 3 days or freeze up to 2 months.