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Mini Chicken Pot Pies

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 mini pies
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 1½ cups mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • ½ cup milk or chicken broth
  • 1 package refrigerated crescent rolls, biscuit dough, or pie crust
  • ½ teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Method
 

  1. Prepare the Oven & Muffin Pan
    Preheat the oven to 375°F.
    Grease a 12-cup muffin tin to prevent sticking.
  2. Make the Chicken Filling
    Mix chicken, cream of chicken soup, milk, vegetables, and seasonings.
    Adjust with more milk if too thick or more chicken/vegetables if too loose.
  3. Prepare the Crust Cups
    Press crescent dough, biscuit dough, or pie crust into muffin cups.
    Make sure the dough covers the bottom and sides.
  4. Fill the Mini Pies
    Add filling to each crust cup, about ¾ full.
    Avoid overfilling to prevent soggy crusts and spills.
  5. Bake Until Golden
    Bake for 18–22 minutes until the crust is golden and the filling is hot.
    Rest for 5 minutes before serving for easier removal.