There is something so special about comfort food. It feels like a warm hug on a chilly day. And when it comes to classic comfort dishes, a good Chicken Pot Pie is hard to beat. The creamy filling, the tender chicken, and that flaky crust are just a wonderful combination.
But let’s be honest, making one from scratch can feel like a big project. That’s where this recipe comes in. We are making things simple with a few clever shortcuts. You get all the amazing flavor without spending all day in the kitchen. This is one of my favorite Chicken Pie Recipes for a reason.
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Why You’ll Love This Recipe
First off, this is an incredibly Easy Pot Pie Recipe. We use canned cream of chicken soup for the base and refrigerated crescent rolls for the crust. It takes all the guesswork out of the process. You get a consistently delicious result every time.
The individual muffin tin portions are another big plus. They are so cute and fun to eat. This makes them great for family dinners, especially with kids. Everyone gets their own little Chicken Pot Pie, so there is no fighting over the corner piece.
These mini pies are also fantastic for meal prep. You can make a batch ahead of time and have easy lunches or dinners ready to go for the week. They reheat beautifully, giving you that fresh baked taste even days later. It is a simple way to enjoy a Homemade Pot Pie on a busy schedule.
Ingredients
Here is what you will need to gather for this simple Chicken Pot Pie. The list is short and sweet, using many pantry staples you might already have.
- 1 (10.5 ounce) can condensed cream of chicken soup
- 5 ounces water
- 8 ounces chopped cooked chicken
- 6 ounces frozen mixed vegetables
- Salt and pepper to taste
- 1 can crescent rolls
Step By Step Instructions
Ready to make the best mini Chicken Pot Pie bites? Follow these simple steps.
Step 1: Preheat And Prep Your Pan
First things first, preheat your oven to 375 degrees Fahrenheit. While it heats up, grab a standard muffin tin. Give it a good spray with cooking spray. This will stop the crescent roll dough from sticking later on.
Step 2: Make The Creamy Filling
In a medium saucepan, stir together the condensed soup and the water. Keep stirring until it is smooth. Then, add your chopped cooked chicken and the frozen mixed vegetables. No need to thaw the veggies first, they will cook right in the sauce.
Bring this mixture to a boil over medium heat. Let it cook for about 2 minutes, stirring occasionally. This helps the flavors come together. Once it is done, remove the saucepan from the heat. Season with salt and pepper to your liking.
Step 3: Prepare The Crescent Roll Crust
Now for the fun part. Pop open that can of crescent rolls and unroll the dough onto a clean surface. You can either cut the dough into circles or squares. The goal is to get pieces that are large enough to fit nicely into each muffin cup, forming a little crust shell.
Gently press each piece of dough into the prepared muffin tin. Make sure it covers the bottom and comes up the sides a bit. This will hold all that yummy filling for your mini Chicken Pot Pie.
Step 4: Assemble Your Mini Pies
Time to fill them up. Spoon the warm chicken mixture evenly into each of the crescent roll cups. Don’t be shy, fill them up nicely. This is the heart of your Homemade Pot Pie.
If you have extra dough, you can even cut small shapes to place on top. It’s not necessary, but it can look really nice. This recipe is one of those Chicken Pie Recipes that is easy to customize.
Step 5: Bake To Golden Perfection
Place the muffin tin into your preheated oven. Bake for 12 to 14 minutes. You will know they are done when the crescent dough is a beautiful golden brown color. The filling will be bubbly and hot. Let them cool for a few minutes before serving.
How To Store Leftovers
Got some extra mini pies? No problem. They store really well. Once they have cooled down completely, place them in an airtight container. You can keep them in the refrigerator for 3 to 5 days.
For longer storage, freezing is a great option. Wrap each mini Chicken Pot Pie individually first. Then, place them all into a larger freezer safe bag. Label it with the date. They will stay good in the freezer for about 3 months.
When you are ready to reheat, it is best to thaw the frozen pies in the fridge first. You can warm them up in a 300 degree Fahrenheit oven for about 15 minutes. Or, for a quicker method, an air fryer at 325 degrees for 5 minutes works great to make them crispy again. This makes for a fantastic Easy Pot Pie Recipe for another day.
Tips
Want to make your Homemade Pot Pie even better? Here are a few ideas. Feel free to add a pinch of dried thyme or rosemary to the filling. These herbs go so well with chicken and add a nice depth of flavor.
You can also switch up the protein. This recipe is amazing with leftover Thanksgiving turkey. Or for a different twist, try using ground beef and a can of cream of mushroom soup. The possibilities are endless.
If you have a little extra time, you can make a lattice top for your mini pies with leftover crescent dough strips. It makes them look extra fancy with very little effort. A little bit of flair makes any Chicken Pot Pie feel special.
Also, don’t be afraid to add a little shredded cheddar cheese to the filling. Cheese makes everything better, right? It adds a wonderful gooey texture that is hard to resist.
Conclusion
So there you have it. A wonderfully simple and delicious way to enjoy a classic comfort food. This Chicken Pot Pie recipe proves that you do not need to spend hours in the kitchen to create a satisfying meal. It is a true keeper for any recipe collection.
Whether you are looking for a quick weeknight dinner, a fun appetizer for a party, or a clever way to use up leftovers, this recipe has you covered. I hope you and your family enjoy these tasty little pies as much as we do. It is one of those Chicken Pie Recipes you will make again and again.
FAQ
Can I Use Leftover Chicken for This Recipe?
Absolutely. Using leftover cooked chicken is a fantastic idea for this Easy Pot Pie Recipe. Rotisserie chicken works great too. Just chop it up and you are good to go.
What Other Vegetables Can I Add?
You can definitely get creative with the veggies. The classic frozen mix of peas, carrots, corn, and green beans is standard. But you could also add diced potatoes, celery, or onions. Just be sure to cook them until tender before adding them to the filling.
Can I Make One Large Pie Instead of Mini Ones?
Yes, you can adapt this recipe to make one large Chicken Pot Pie. You would need a standard 9 inch pie dish. You might need two cans of crescent rolls to cover the bottom and top. The baking time will also be longer, likely around 25 to 30 minutes.
How Do I Prevent A Soggy Bottom Crust?
To help prevent a soggy bottom, make sure your oven is fully preheated before you put the pies in. Also, try not to let the filling sit in the raw dough for too long before baking. Assembling and baking right away is your best bet for a nice, crisp crust on your Homemade Pot Pie.
Easy Chicken Pot Pie Bites
This easy chicken pot pie recipe uses clever shortcuts like canned cream of chicken soup and refrigerated crescent rolls for a comforting meal. Individual muffin tin portions make them perfect for family dinners or simple meal prep.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 375 degrees Fahrenheit. While it heats up, grab a standard muffin tin. Give it a good spray with cooking spray. This will stop the crescent roll dough from sticking later on.
- In a medium saucepan, stir together the condensed soup and the water. Keep stirring until it is smooth. Then, add your chopped cooked chicken and the frozen mixed vegetables. No need to thaw the veggies first, they will cook right in the sauce.
- Bring this mixture to a boil over medium heat. Let it cook for about 2 minutes, stirring occasionally. This helps the flavors come together. Once it is done, remove the saucepan from the heat. Season with salt and pepper to your liking.
- Now for the fun part. Pop open that can of crescent rolls and unroll the dough onto a clean surface. You can either cut the dough into circles or squares. The goal is to get pieces that are large enough to fit nicely into each muffin cup, forming a little crust shell. Gently press each piece of dough into the prepared muffin tin. Make sure it covers the bottom and comes up the sides a bit. This will hold all that yummy filling for your mini Chicken Pot Pie.
- Time to fill them up. Spoon the warm chicken mixture evenly into each of the crescent roll cups. Don’t be shy, fill them up nicely. This is the heart of your Homemade Pot Pie. If you have extra dough, you can even cut small shapes to place on top. It’s not necessary, but it can look really nice. This recipe is one of those Chicken Pie Recipes that is easy to customize.
- Place the muffin tin into your preheated oven. Bake for 12 to 14 minutes. You will know they are done when the crescent dough is a beautiful golden brown color. The filling will be bubbly and hot. Let them cool for a few minutes before serving.
Notes
Got some extra mini pies? No problem. They store really well. Once they have cooled down completely, place them in an airtight container. You can keep them in the refrigerator for 3 to 5 days.
For longer storage, freezing is a great option. Wrap each mini Chicken Pot Pie individually first. Then, place them all into a larger freezer safe bag. Label it with the date. They will stay good in the freezer for about 3 months.
When you are ready to reheat, it is best to thaw the frozen pies in the fridge first. You can warm them up in a 300 degree Fahrenheit oven for about 15 minutes. Or, for a quicker method, an air fryer at 325 degrees for 5 minutes works great to make them crispy again. This makes for a fantastic Easy Pot Pie Recipe for another day.
Want to make your Homemade Pot Pie even better? Here are a few ideas. Feel free to add a pinch of dried thyme or rosemary to the filling. These herbs go so well with chicken and add a nice depth of flavor.
You can also switch up the protein. This recipe is amazing with leftover Thanksgiving turkey. Or for a different twist, try using ground beef and a can of cream of mushroom soup. The possibilities are endless.
If you have a little extra time, you can make a lattice top for your mini pies with leftover crescent dough strips. It makes them look extra fancy with very little effort. A little bit of flair makes any Chicken Pot Pie feel special. Also, don’t be afraid to add a little shredded cheddar cheese to the filling. Cheese makes everything better, right? It adds a wonderful gooey texture that is hard to resist.
Nutrition
Calories
Sugar
Fat
Carbs
