Mini Chicken Pot Pies

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If you’re looking for a quick, easy, and comforting meal, these Mini Chicken Pot Pies are the perfect solution. They are simple to make, packed with flavorful chicken, creamy sauce, and mixed vegetables, and wrapped in golden, flaky crescent roll dough. These bite-sized pot pies are a fun twist on the classic comfort food, making them great for weeknight dinners, meal prep, or even party appetizers.

The best part? They take just 15 minutes of prep time and bake in 20 minutes, so you can have a warm, satisfying meal on the table in no time. Whether you’re making them for the whole family or preparing a batch for easy lunches, these Mini Chicken Pot Pies will quickly become a go-to favorite!

Ingredients

For the Filling:

• 1 cup cooked chicken, cubed
• 3/4 cup cream of chicken soup (most of a 10 3/4 oz can)
• 1/4 cup sour cream (light is fine)
• 1 cup frozen mixed vegetables, thawed
• 1/4 teaspoon poultry seasoning
• 1 pinch black pepper (about 1/8 teaspoon)

For the Crust:

• 1 tube refrigerated crescent rolls (8 oz)

Additional Needs:

• Flour (for dusting the work surface)
• Nonstick cooking spray (for greasing muffin tins)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure even baking.

Step 2: Prepare the Filling

1. If using frozen vegetables, thaw them completely. You can defrost them in the microwave for quicker preparation.
2. In a medium bowl, mix together the cream of chicken soup and sour cream until smooth.
3. Add the poultry seasoning and black pepper, stirring to combine.
4. Fold in the cooked chicken and thawed vegetables until well mixed. Set aside.

Step 3: Prepare the Crescent Dough

1. Lightly flour your work surface to prevent sticking.
2. Unroll the crescent dough and gently pinch together the diagonal seams to form a solid sheet.
3. Cut the dough into 8 equal squares.

Step 4: Assemble the Mini Pot Pies

1. Spray a muffin tin with nonstick cooking spray.
2. Place one crescent square into each muffin cup, pressing down gently so that the corners extend slightly over the top.
3. Spoon about 1/4 cup of the chicken mixture into each muffin cup, ensuring even distribution.

Step 5: Bake

1. Place the muffin tin into the preheated oven.
2. Bake for 18-20 minutes, or until the crescent dough is deep golden brown and cooked through.
3. Remove from the oven and allow the mini pot pies to cool for about 5 minutes before removing them from the tin.

Step 6: Serve & Enjoy

Serve the mini chicken pot pies immediately while warm and crispy. They pair well with a side salad or a cup of soup for a complete meal.

Why You’ll Love These Mini Chicken Pot Pies

1. Quick & Easy to Make

With just a few simple ingredients and minimal prep, these pot pies come together in under 40 minutes. Perfect for busy nights!

2. Comfort Food in Every Bite

Each bite is filled with tender chicken, creamy filling, and crispy golden crust, making it a warm and satisfying comfort meal.

3. Kid-Friendly & Fun to Eat

Mini pot pies are perfectly portioned for little hands and a great way to get kids excited about dinner. They’ll love the fun shape and tasty flavors!

4. Great for Meal Prep & Freezing

These mini pot pies store well in the fridge and can even be frozen for a quick meal later on. Just reheat and enjoy!

5. Versatile & Customizable

You can easily swap ingredients to make this recipe your own! Try using rotisserie chicken for extra convenience or switch up the veggies based on what you have on hand.

Storage & Reheating Instructions

Storing Leftovers

• Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

• Once fully cooled, wrap each mini pot pie in plastic wrap and place them in a freezer-safe bag or container.
• Freeze for up to 3 months.

Reheating Instructions

• Oven: Bake at 350°F (175°C) for about 10 minutes until heated through.
• Microwave: Heat for 30-45 seconds on high, but note that the crust may soften slightly.

Recipe Variations & Substitutions

1. Make It Healthier

• Use reduced-fat sour cream and low-sodium cream of chicken soup.
• Opt for whole wheat crescent rolls if available.

2. Make It Vegetarian

• Swap the chicken for cooked mushrooms or chickpeas for a delicious vegetarian alternative.
• Use cream of mushroom soup instead of cream of chicken.

3. Add Extra Flavor

• Mix in chopped fresh herbs like parsley or thyme for added depth.
• Sprinkle shredded cheese on top before baking for a cheesy twist.

4. Make It Spicy

• Add a pinch of red pepper flakes or chopped jalapeños for a little heat.

Serving Suggestions

These Mini Chicken Pot Pies taste amazing on their own, but they pair well with:

• A light green salad with balsamic vinaigrette
• A warm bowl of tomato soup or broccoli cheddar soup
• A side of roasted vegetables or mashed potatoes

Nutritional Information (Per Serving)

• Calories: ~250 kcal
• Protein: 10g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 2g

(Exact nutrition may vary depending on ingredient brands and portion sizes.)

Final Thoughts

These Mini Chicken Pot Pies are a delicious, easy-to-make twist on a classic comfort food. With a golden, flaky crust and a creamy, savory filling, they are perfect for quick meals, entertaining guests, or even meal prepping for the week.

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