Mini Chicken Pot Pies with Crescent Roll Crust

Mini Chicken Pot Pies with Crescent Roll Crusts — A FAST and EASY family-favorite recipe that uses just 5 main ingredients! Great for busy weeknights, game day parties and events! No one can resist the creamy filling with juicy chicken and lots of melted cheese! 

Mini Chicken Pot Pies with Crescent Roll Dough

I am not ready for back-to-work and back-to-school after some glorious Christmas and New Year’s time off.

Getting back into the grind and wondering what I am going to make for dinner, especially with cold and rainy weather, is another consideration.

So believe me when I say these fast, easy, 5-ingredient mini chicken pot pies are the perfect busy weeknight dinner solution! 

There’s juicy chicken, an array of mixed vegetables, cream of chicken soup, cheese, and I use crescent roll dough to keep the pot pies as easy as, well, pie.

If you don’t have refrigerated crescent roll dough in your area, never fear. I have a whole section below devoted to other pot pie dough options.

Baked in a muffin pan, these mini chicken pot pies are perfect little comfort food. 

Because fresh, hot, flaky crescent rolls filled with a creamy chicken and vegetable mixture and topped with lots of melted cheese are irresistible! 

And not only do they make for an easy dinner recipe that’s family friendly, they’re also great after-school snacks, and great for game day parties from the Superbowl to March Madness.

Ingredients in Crescent Roll Chicken Pot Pies

For this mini chicken pot pie with crescent roll dough recipe, you really only need 5 main ingredients that are easy to find, including the following items:

1. Refrigerated crescent roll dough sheets* (more options below)
2. Rotisserie chicken (or your favorite cooked chicken)
3. Frozen mixed vegetables
4. Condensed cream of chicken soup (or mushroom) 
5. Shredded cheddar cheese

How to Make Chicken Pot Pies with Crescent Rolls

Making mini sized chicken pot with with a crescent roll crust is a cinch.

Follow these easy and straightforward directions and you’ll be digging in in less than 30 minutes to your very own mini pot pie.

Step 1: Preheat your oven and unroll the crescent roll dough sheets or crescent rolls (squish the seams together if using) from two 8-ounce cans of dough so you have two “slabs” of dough.

Step 2: Cut each slab into 6 pieces, or 12 pieces total. 

Note: You can cut them into 8 pieces each, or 16 total, so each mini pot pie is quite small which is fine, but it creates the need for another muffin pan apart from the regular sized 12-count muffin pan I typically use in everyday life since most people will not have the vintage muffin tins the above photo showcases.

Step 3: Spray your muffin pan very well with cooking spray and press 1 dough square into each cavity of the muffin pan and set aside.

Step 4: Combine the chicken, vegetables, and canned soup in a large bowl and stir to combine.

Step 5: Place a dollop of filling mixture on top of each dough sheet, divided evenly. I let the sides flop as they wish.

Step 6: Evenly sprinkle with cheese before baking and serve immediately! 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

What Kind of Chicken Should I Use for Chicken Pot Pie?

For ease and simplicity, I like to use diced or shredded rotisserie chicken in my mini chicken pot pies. 

However, you can also use Poached Chicken, Perfect Oven Baked Chicken Breasts, or even a 12.5-ounce can of cooked chicken.

Can I Make Chicken Pot Pies Without Crescent Rolls?

There are many ways to make the crust for chicken pot pies! 

Here are my recommendations for pot pie crust:

1. Use Crescent Dough Sheets. These are already unrolled crescent “rolls” and they save you the step of unrolling dough.
2. Use regular Crescent Rolls. You can also can also use the extra buttery flavor, too. 
3. Use Grands Biscuits or a similar type of refrigerated biscuit dough. I use biscuit dough for my Easy Mini Pot Pies. Biscuit dough isn’t as flaky and doesn’t puff up as much as crescent roll does but works fine.
4. Use store bought refrigerated pie crusts.
5. Make your own Homemade All-Butter Pie Crust.

Tip: You’ll need two 8-ounce cans of whatever store bought products you’re using, two store bought pie crusts (there are two per box usually, or one batch of my Homemade Pie Crust because it makes 2 crusts. You may not need them both.

Do I Have to Use Condensed Soup in This Recipe?

I know that condensed soup can get a bad wrap but in this easy mini chicken pot pies with crescent roll crust recipe, it’s the way to go for simplicity and ease. 

However, if you want to make a scratch sauce, I recommend making the 100% scratch sauce and filling mixture like I do for my Turkey Pot Pie recipe. 

It calls for 2 cups of turkey rather than the 1 cup of chicken this quick and easy pot pie recipe does, and less vegetables, but by and large it will work fine.

You may have a bit extra so can make extra pot pies provided you have extra crust. 

How to Store Leftover Mini Chicken Pot Pies 

Like anything with a warm and flaky crust, these cheesy mini chicken pot pies are best eaten warm and fresh from the oven.

Extra pot pies will keep airtight in the fridge for up to 4 days or in the freezer for up to 2 months, noting that in both the fridge and freezer, the texture and consistency of the crust will change and it’ll be soggier and heavier than right out of the oven. 

Variations of Crescent Roll Pot Pies 

Apart from the variety of crust options you have for the pot pie crust, here are some other variations:

• Use leftover chicken of any kind (grilled, baked, poached, shredded, cubed) that you already have on hand
• Leftover turkey also works great
• Shredded cheddar cheese is my go-to but other cheese varieties like mozzarella, a Mexican cheese blend, or havarti all work well
• If you have leftover cooked and diced potatoes or hash browns, you can add them to the filling mixture
• Cream of mushroom condensed soup also works in place of the chicken flavor

Tips for the Best Mini Chicken Pot Pie Muffins

These chicken mini pot pies made with crescent roll crust are truly a cinch to make! Although I do have some final tips and tricks to make sure yours come out perfectly!

Vegetables – I use a bag of frozen vegetables containing green beans, carrots, peas, and corn. However, it’s flexible so use what you have on hand or easy to find.

You can use the veggies nearly straight from the freezer and don’t need to thaw them fully. They’ll thaw a bit as you’re unwrapping, unrolling, and prepping your crescent roll dough. 

Crust Options – As I mentioned above, there are multiple ways or doughs you can use for the crust including Crescent Dough Sheets, Crescent Rolls, Grands Biscuits or a similar type of refrigerated biscuit dough, store bought refrigerated pie crusts or make your own Homemade All-Butter Pie Crust.

Sealing the Seams – If you’re making the recipe with Crescent Rolls rather than Crescent Sheets, seal the seams together as you’re unrolling the dough to form one large “slab” of dough.

Repeat with the second can of dough.

Cutting the Dough – One you have your large dough slabs rolled out (from either crescent rolls or the sheets), I suggest cutting each slab of dough them into 6 pieces, so 12 total. 

Making Even Smaller Mini Pot Pies? – You can theoretically stretch the yield to 8 + 8 for a total of 16 pot pies but they will really be mini chicken pot pies in that case.

Personally I advocate just sticking with a 12-count yield. That fits nicely in a 12-count muffin pan, too.

Open Face – These mini chicken pot pies are more of an “open-faced” style of pot pie with the crust on the bottom and the sides, but the top is open.

But that’s where the cheese comes in! It serves to seal in the chicken filling mixture.

I’ve never tried to top these easy chicken pot pies with another sheet of dough because it would be just too much bread and dough for my taste given the mini size of these pot pies.

Muffin Tin – I use a regular sized 12-count muffin pan. You don’t need an oversized or jumbo style of pan.

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5 from 7 votes

Mini Chicken Pot Pies with Crescent Roll Crust

By Averie Sunshine

A FAST and EASY family-favorite recipe that uses just 5 main ingredients! Great for busy weeknights, game day parties and events! No one can resist the creamy filling with juicy chicken and lots of melted cheese! 

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

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Ingredients  

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• ▢ two 8-ounce cans refrigerated crescent roll dough sheets*, See Notes for options
• ▢ 1 ⅔ cup frozen mixed vegetable medley, green beans, carrots, peas, and corn; or similar
• ▢ 1 cup cubed or shredded cooked chicken**
• ▢ 10.5 ounce can condensed cream of chicken, or mushroom soup
• ▢ ½ cup shredded cheddar cheese, or more if desired

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 375F and spray a standard 12-count muffin pan very well with cooking spray; set aside.
• Unroll the two cans of crescent rolls. If using crescent rolls rather than crescent roll dough sheets, you will need to pinch the seams together. (If using biscuit dough, flatten in your palms, following what I do in Easy Mini Pot Pies, and if using pie crust dough, you'll want to roll it 1/4-inch thin.)
• Now with your unrolled crescent dough, you should have two large "slabs" of dough.
• Cut each slab into 6 evenly sized pieces, so 12 in total. (You'll need 12 pieces of biscuit dough and cut the pie crust into 12 evenly sized squares about 3x3-inches each).
• Press each square of dough into one of the 12 cavities of your prepared muffin pan; set aside.
• To a large bowl, add the mixed vegetables (it's okay if they aren't fully thawed), the chicken, soup, and stir to combine.
• Dollop a bit of the filling mixture over the top of each piece of dough in the prepared pan; fill them evenly. I let the sides flop as they wish and do not try to seal them.
• Evenly top with the cheese.
• Bake for about 15 minutes, or until the cheese has melted, and the crescent roll dough is set and golden, but make sure not to burn them. Start checking at 12 minutes to be sure. You mini pot pies may need more or less time than the 15 minutes called for, so bake accordingly. Tip - Rotate the muffin pan once midway through baking to ensure even cooking.
• Serve immediatley. Mini pot pies are best warm and fresh. Leftover pot pies will keep airtight in the fridge for up to 4 days or in the freezer for up to 2 months, noting that the texture of the crust will change and not be as light as when freshly baked.

Notes

*Crust Recommendations:

1. Use Crescent Dough Sheets. These are already unrolled crescent “rolls” and they save you the step of unrolling dough.
2. Use regular Crescent Rolls. You can also can also use the extra Buttery flavor, too. 
3. Use Grands Biscuits or a similar type of refrigerated biscuit dough. I use biscuit dough for my Easy Mini Pot Pies. Biscuit dough isn’t as flaky and doesn’t puff up as much as crescent roll does but works fine.
4. Use store bought refrigerated pie crusts.
5. Make your own Homemade All-Butter Pie Crust.
6. Tip: You’ll need two 8-ounce cans of whatever store bought products you’re using, two store bought pie crusts (there are two per box usually, or one batch of my Homemade Pie Crust because it makes 2 crusts. You may not need them both.

**Rotisserie chicken is my go-to for ease, but you can also use Poached Chicken, Perfect Oven Baked Chicken Breasts, or even a 12.5-ounce can of cooked chicken.

Nutrition

Serving: 1, Calories: 364kcal, Carbohydrates: 27g, Protein: 8g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 9g, Cholesterol: 69mg, Sodium: 311mg, Fiber: 2g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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