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Mini Chicken Pot Pies

Mini Chicken Pot Pies are a delightful twist on a classic comfort food, offering portable pot pie goodness in handheld sizes, perfect for family dinners, potlucks, or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked chicken, cubed
  • 3/4 cup cream of chicken soup
  • 1/4 cup sour cream
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1 package crescent roll dough
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, mixed vegetables, salt, and pepper.
  3. Unroll the crescent roll dough and cut it into squares.
  4. Place the dough squares into a greased muffin tin.
  5. Fill each dough square with the chicken mixture.
Baking
  1. Bake for 15-20 minutes or until the dough is golden brown.
Serving
  1. Allow to cool slightly before serving.

Notes

For a crispier crust, brush the tops of the dough with melted butter before baking. Consider adding herbs like fresh thyme or rosemary for enhanced flavor. These pies can be served warm with a variety of dipping sauces like ranch or barbecue.