Mini Chicken Pot Pies – A 30-Minute, 6-Ingredient Weeknight Win!

 

Let’s face it — some nights you just need dinner to be easy. Not just “only one pot” easy, but “I can do this with my eyes half closed” easy.

Enter these Mini Chicken Pot Pies: warm, savory, flaky, and ridiculously simple. With only 6 ingredients and about 30 minutes from start to finish, they’re perfect for busy weeknights, hungry kids, or even casual entertaining.

Bonus: They bake right in a muffin tin, which means built-in portion control and zero fuss when serving.

🛒 Ingredients You’ll Need

This recipe makes 12 mini pot pies:

• 14 oz Cream of Chicken Soup (canned or homemade)

• ¼ cup Chicken Stock

• 3 packages Crescent Rolls (you’ll seal the seams before cutting)

• 9 oz Frozen Mixed Vegetables, thawed

• 1 cup Cooked, Shredded Chicken (rotisserie chicken works great!)

• Optional: Salt, pepper, or fresh herbs for extra flavor

👩‍🍳 How to Make Mini Chicken Pot Pies

Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Spray a muffin tin with nonstick cooking spray.

Step 2: Prep the Dough
Unroll your crescent dough sheets onto a clean surface.
Pinch together the seams to create one solid sheet.
Use a biscuit cutter or a wide glass to cut out 12 rounds. Press each dough round into a muffin cup, making sure it comes up the sides like a mini crust.

Step 3: Make the Filling
In a large bowl, mix together:

• Cream of chicken soup

• Chicken stock

• Shredded chicken

• Thawed mixed vegetables
  Mix until well combined. You can season with salt, pepper, garlic powder, or fresh thyme for extra flair.

Step 4: Fill the Cups
Spoon the filling into each prepared dough cup. Don’t overfill — leave a bit of room for the topping.

Step 5: Add Dough Strips on Top
With the extra dough, use a pizza cutter to slice strips and crisscross them over the tops of each mini pie (like a mini lattice top — or just keep it rustic!).

Step 6: Bake to Golden Perfection
Bake for 18–20 minutes, or until the tops are golden brown and the filling is bubbly.
If the tops are browning too fast, tent with foil halfway through.

Step 7: Cool & Serve
Let cool slightly before using a knife to loosen and lift each pot pie from the tin. Serve warm!

🥗 Serving Suggestions

These mini pot pies pair beautifully with:

• A crisp side salad

• Roasted green beans or asparagus

• Mashed potatoes or a baked sweet potato (for comfort food overload!)

🧊 Storage & Reheating

Leftovers? Store them in an airtight container in the fridge for up to 3 days.
To reheat, pop them in the oven at 350°F for 10–12 minutes to restore that flaky crust.

Freezer tip: Wrap unbaked pies individually and freeze. When ready to cook, bake straight from frozen at 375°F for 25–30 minutes.

❤️ Why You’ll Love These Mini Pot Pies

✅ No fancy ingredients
✅ Perfectly portioned
✅ Great for meal prep or potlucks
✅ Kid-friendly and freezer-friendly
✅ Comfort food made effortless

Final Thoughts

These Mini Chicken Pot Pies prove that you don’t need a mile-long ingredient list or hours in the kitchen to make something comforting, satisfying, and seriously delicious. Whether it’s a weeknight dinner or a party platter favorite, this recipe checks every box.