These mini chicken pot pies are so easy to make. Seriously…they only have 6 ingredients! And you can make it from start to finish in about 30 minutes. Serve with a little side salad and it’ll be a quick and simple weeknight dinner!


°14 oz cream of chicken soup

°A quarter cup of chicken stock

°3 pack crescent rolls (you will have to seal the seams)

°9 oz frozen mixed vegetable

°1 cup shredded chicken

*How to make mini chicken pies

Preheat the oven to 400 *

Spraying muffin tins with non-stick spray


Lay the crescent roll dough out in flat layers and pinch them together

Using a cookie cutter, we cut out 12 rounds of dough

Press dough into muffin tins, including sides

In a large bowl, mix soup with thawed vegetables and shredded chicken

Pour filling into each muffin cup, do not overfill

Using a pizza cutter, cut strips of dough and place them on top of the muffin cups

Place in the oven and bake for 18 minutes, until the top and sides are light golden brown.

If the top starts to brown too quickly, cover with aluminum foil and bake

Let it cool down and use a knife to remove from the muffin tins.

Enjoy !

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