These delicious, hearty mini chicken pot pies are the ultimate comfort food in a cute presentation. Loaded with a rich sauce, tender chicken, crisp veggies, and a flaky crust, you’ll love this small version of the old-fashioned classic. Plus, they’re ready in just 30 minutes!
If you get the bug to explore the world of the chicken pot pie, there are loads more ideas to experiment with. One you could try is a Chicken Pot Pie Casserole that has the creamy sauce and buttery biscuit topping. Or for a modern take, try Chicken Pot Pie Noodles that replaces the pie element with filling noodles.
10.5 oz Campbell’s Cream of Chicken with Herbs 1 full 6 oz can + 1/3 of 6 oz can
1/4 cup chicken broth
3 packages pillsbury grands cresent rolls seamless dough sheet
9 oz frozen vegetables thawed
1 cup chicken cut into small pieces
Preheat the oven to 400 degrees.
Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.
Press them into the cupcake pan along the bottom and up the sides.
In a bowl mix the chicken, vegetables, and soup.
Spoon the chicken mixture into the cups but don’t overfill them as it will bubble up during cooking.
Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.
Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.
Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.
Calories: 244kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 649mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1131IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
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