Go Back

chicken pot pies

A quick and delicious homemade chicken pot pie recipe with tender chicken, mixed vegetables, and flaky crust. Perfect for family dinners!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups refrigerated crescent roll dough sheets
  • 1.67 cups frozen mixed vegetable medley
  • 1 cup cooked chicken (cubed or shredded)
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup shredded cheddar cheese

Method
 

Preparation Steps
  1. Preheat oven to 375°F and spray a 12-cup muffin tin with cooking spray.
  2. Unroll the crescent roll dough and cut into 12 squares about 3x3 inches each.
  3. Press each dough square into a muffin cup cavity.
  4. In a large bowl, combine vegetables, chicken, and cream of chicken soup. Mix well.
  5. Spoon the filling into each dough-lined muffin cup.
  6. Top each with shredded cheddar cheese.
  7. Bake for 15 minutes until the cheese is melted and the crust is golden.
  8. Serve warm and enjoy!

Notes

Feel free to add herbs such as thyme or parsley for extra flavor.