Mini Chicken Pot Pies are the perfect comfort food for a cozy dinner or a fun gathering with friends. These delightful little pies are filled with tender chicken and mixed vegetables, all wrapped in flaky crescent roll dough. They offer a warm, satisfying bite that’s sure to please everyone at the table. Plus, they’re easy to make and can be enjoyed straight from the muffin tin, making them an excellent choice for family meals or potlucks!
Gather Your Mini Chicken Pot Pie Ingredients
To get started on your delicious Mini Chicken Pot Pies, you’ll need the following ingredients:
- 14 ounces (396g) cream of chicken soup
- 1/4 cup (60ml) chicken stock
- 3 packages crescent rolls
- 9 ounces (255g) frozen mixed vegetables, thawed
- 1 cup (about 150g) shredded chicken
How to Make Mini Chicken Pot Pies
Creating these charming mini pies is straightforward and just takes a few simple steps:
- Preheat your oven to 400°F (200°C). This is key for achieving that golden-brown crust!
- Spray muffin tins with non-stick spray to ensure your pies come out easily.
- Lay the crescent roll dough out flat and pinch the seams together. This will ensure a nice, even crust.
- Use a biscuit cutter to cut out 12 rounds from the dough.
- Press each dough round into a muffin cup, covering the bottom and extending it up the sides.
- In a large bowl, mix together the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
- Spoon the filling into each muffin cup, being careful not to overfill them to avoid spilling over as they bake.
- Slice the remaining dough into strips and lay them across the tops of the muffin cups to create either a beautiful lattice or a simple crust.
- Bake for about 18 minutes, or until the tops and sides are a light golden brown. If the tops brown too quickly, cover them gently with aluminum foil.
- Let them cool for a few minutes. Use a knife to carefully loosen the pies from the muffin tins before serving.
The Best Way to Serve It
These Mini Chicken Pot Pies are delightful served warm right out of the oven. You can plate them individually on small plates or serve them directly from the muffin tin for a casual vibe. A side salad or some steamed vegetables can complement the pies perfectly, adding a fresh crunch to your meal. For a cozy touch, pair them with a glass of cold apple cider or a warm herbal tea!
Expert Tips for Mini Chicken Pot Pies
- Make It Your Own: Feel free to swap the mixed vegetables for your favorites! Corn, peas, or even diced potatoes can work wonderfully.
- For Extra Flavor: You can add spices like garlic powder, onion powder, or fresh herbs such as thyme or rosemary to the filling for an extra flavor boost.
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best crispy crust!
Mini Chicken Pot Pies FAQs
Can I use homemade chicken soup instead of cream of chicken soup?
Absolutely! Homemade chicken soup can add even more flavor to your pies. Just make sure it’s thick enough to not make the dough soggy.
What can I use instead of crescent rolls?
If you can’t find crescent rolls, puff pastry is a great alternative and will give you a flaky crust.
Can these be made ahead of time?
Yes! You can prepare the filling a day in advance and assemble the pies when you’re ready to bake them.
There you have it, a simple and delicious recipe for Mini Chicken Pot Pies that your whole family will love! Give them a try and savor the warm, comforting flavors that come together in each delightful bite. Enjoy your cooking!
Mini Chicken Pot Pies
Ingredients
Method
- Preheat your oven to 400°F (200°C). This is key for achieving that golden-brown crust!
- Spray muffin tins with non-stick spray to ensure your pies come out easily.
- Lay the crescent roll dough out flat and pinch the seams together for a nice, even crust.
- Use a biscuit cutter to cut out 12 rounds from the dough.
- Press each dough round into a muffin cup, covering the bottom and extending it up the sides.
- In a large bowl, mix together the cream of chicken soup, chicken stock, thawed mixed vegetables, and shredded chicken.
- Spoon the filling into each muffin cup, being careful not to overfill.
- Slice the remaining dough into strips and lay them across the tops of the muffin cups.
- Bake for about 18 minutes, or until the tops and sides are a light golden brown.
- If the tops brown too quickly, cover them gently with aluminum foil.
- Let them cool for a few minutes. Use a knife to carefully loosen the pies from the muffin tins before serving.