In today’s post: These mini chicken pot pies are so simple to put together – and a few extra ingredients make them surprisingly delicious!
We all know what it’s like to have picky eaters, right? I swear I did everything I could to introduce my kids to a large variety of food when they were young, but they were still just so picky about food. One child used to hide his chicken nuggets when I wasn’t looking – that’s right, he didn’t even want to eat chicken nuggets! And no, it’s not much fun to find petrified chicken nuggets weeks later when you are cleaning out the shoe bin 🤢.
That’s one of the reasons I like these mini chicken pot pies. They taste just like a real chicken pot pie – creamy and comforting and delicious! – but they’re easy to make and kid friendly. I’ve added a couple simple ingredients to the basic recipe to make sure adults will love them too!
Mini Chicken Pot Pie Ingredients
The standard “recipe” for mini chicken pot pies (or chicken pot pie muffins) calls for just four ingredients:
- refrigerated biscuits
- cooked chicken
- frozen vegetables
- cream of chicken soup
I tried that recipe years ago and it’s just fine. My kids liked it, but my husband and I weren’t crazy about it. It was just a little too bland and boring. So I’ve adjusted it slightly and it’s made a huge difference! These are really quite good.
These are the ingredients I use:
- Refrigerated CRESCENT rolls: Pillsbury or generic brand both work
- Cooked chicken: Use rotisserie chicken to make this one of the easiest dinners you’ve ever put together
- Frozen Vegetables: Use your family’s favorite vegetables here! I used a mix of carrots, corn, peas, and green beans, but feel free to add onions, celery, and peppers if you like.
- Condensed Cream of Chicken Soup
- Sour Cream
- Poultry Seasoning
Why This Recipe Tastes Better
Using crescent roll dough instead of refrigerated biscuits makes a big difference in how these little pot pies taste – the crust is flakier and more buttery and just all around yummier. And adding sour cream to the cream of chicken soup gives a much richer flavor. You won’t need any salt because the condensed soup already has enough, but pepper and poultry seasoning amp up the flavor considerably!
This is kid-friendly food that I can actually look forward to.
The recipe makes 8 muffins. Adults will definitely want 2, maybe 3, so depending on your family size you may want to double it.
Need a muffin tin? This one is a great affordable option.
Watch this video to see how to make it (recipe card follows). Please note if the video isn’t showing up below, that means you are using an ad-blocker. Whitelist this site in order to see the video. I know no one likes watching ads, but they allow me to create tons of free content for you. Thanks!
Chicken Pot Pie Muffin Recipe
- 1 cup Cooked Chicken cubed
- 3/4 cup Cream of Chicken Soup most of a 10 3/4 oz can
- 1/4 cup Sour Cream light is fine
- 1 cup Frozen mixed vegetables
- 1 tube Refrigerated Crescent Rolls 8 oz
- 1/4 teaspoon Poultry Seasoning
- 1 pinch Pepper about 1/8 teaspoon
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- Preheat oven to 375 degrees.
- Thaw frozen vegetables completely (defrost in microwave if desired).
- Mix together soup and sour cream in a medium bowl. Stir in poultry seasoning and pepper. Then mix in the chicken and vegetables.
- Lightly flour your work surface, then unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.
- Spray 8 regular size muffin cups with nonstick cooking spray. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each).
- Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.