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Mini chicken pot pies made in a muffin tin
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4.88 from 8 votes

Mini Chicken Pot Pies

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Comfort Food
Servings: 8 muffins


  • 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


  • Preheat oven to 375 degrees.
  • Thaw frozen vegetables completely (defrost in microwave if desired).
  • Mix together soup and sour cream. Mix in poultry seasoning and pepper. Then mix in chicken and vegetables.
  • On a lightly floured surface, unroll crescent dough. Pinch together diagonal lines. Cut into 8 squares.
  • Spray 8 regular size muffin cups with nonstick 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.