pillsbury mini chicken pot pies recipe

Pillsbury Mini Chicken Pot Pies Recipe

By Sarah MartinNovember 9, 2025

The tantalizing aroma of freshly baked chicken pot pies wafting through the kitchen is a comforting promise of a hearty meal ahead. If you're craving a homemade classic with a modern twist, look no further than these Pillsbury Mini Chicken Pot Pies. Not only are they delicious, but they're also incredibly easy to make and perfect for a weeknight dinner or even a elegant appetizer.

These mini chicken pot pies combine the classic flavors of chicken, vegetables, and a rich, creamy sauce, all encased in a golden, flaky crust. And the best part? They're made with the help of Pillsbury's reliable and convenient Crescent Rolls, ensuring a foolproof result every time.

Gathering Your Ingredients

Before you start, it's crucial to have all your ingredients ready. This recipe calls for simple, everyday ingredients that you probably already have in your pantry. You'll need:

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+ A handful of fresh vegetables like carrots, celery, and onions to provide a wonderful blend of flavors and textures.

+ Cooked chicken, either shredded or diced, for the protein base of your pot pies.

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Aquickspoon - Mini Chicken Pot Pies 🥧🍗🧀 Flaky biscuit cups filled with creamy chicken and vegetable sauce, topped with a golden-brown biscuit crust. A bite-sized comfort food perfect for dinner or appetizers! 🍴 Ingredients: _ 1 can Campbell's Condensed Cream of Chicken Soup (red and white) _ 1 can mixed vegetables (carrots, corn, peas) _ 1 tube Pillsbury Grands! Butter Tastin' refrigerated biscuit dough (blue) _ 1 dark grey muffin tin 👩🏽‍🍳 Instructions: 1_ Preheat oven to 375°F. Grease a dark grey muffin tin. 2_ Separate the biscuit dough into individual rounds. Flatten each round and press into a muffin well, forming a cup-like shell with edges draped over the sides. 3_ In a bowl, mix the cream of chicken soup and mixed vegetables (orange carrots, yellow corn, green peas) until Easy Mini Pot Pies, Easy Mini Chicken Pot Pies With Biscuits, Easy Mini Chicken Pot Pie With Biscuits, Easy Individual Chicken Pot Pie, Easy Mini Chicken Pot Pies, Mini Chicken Pot Pie Recipe Easy, Chicken Pot Pie Cups Muffin Tins, Pot Pie Mini Muffin Tins, Chicken Pot Pie In Muffin Pan

+ A can of Campbell's Cream of Chicken soup to create a smooth, creamy base for your filling.

+ Some milk to adjust the consistency of your filling. You can use skim, 2%, or whole milk, depending on your preference.

+ Pillsbury's Crescent Rolls, which will form the tender, golden crust atop your mini pies.

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Don't forget to season your filling with salt, pepper, and some tasty herbs like thyme, rosemary, or parsley to enhance the flavors.

Preparing the Filling

Now that you have all your ingredients, it's time to start cooking. Begin by sautéing your chopped vegetables in a pan until they're tender. This step brings out their flavors and ensures your filling has a delightful mix of textures.

Next, add your cooked chicken to the pan and stir to combine. Then, mix in your can of cream of chicken soup and a splash of milk. Season with salt, pepper, and your chosen herbs. The filling should have a creamy consistency that coats the back of a spoon. If it's too thick, add a bit more milk; if it's too thin, simmer it for a few more minutes until it thickens.

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Assembling the Mini Pies

While your filling is cooking, it's time to prepare your Pillsbury Crescent Rolls. Unroll the dough and press the seams together to form a large rectangle. Then, use a 2 1/2-inch round cutter to cut out circles of dough. You should be able to get about 16 circles from two cans of Pillsbury Crescent Rolls.

Press the dough circles into the cups of a greased mini muffin tin. Spoon your chicken and vegetable filling into each cup, filling them almost to the top. Be careful not to overfill, as the dough will rise and create a beautiful, golden lid for your mini pies.

Baking to Golden Perfection

Now that your mini chicken pot pies are assembled, it's time to bake them to golden perfection. Preheat your oven to 375°F (190°C) and place your muffin tin on the middle rack. Bake for about 15-17 minutes, or until the crust is golden brown and the filling is bubbly.

Once done, remove your mini pot pies from the oven and let them cool in the muffin tin for about 5 minutes. This allows the filling to set and makes them easier to remove. Then, gently lift them out with a spoon or an offset spatula and place them on a wire rack to cool completely.

Serving Your Mini Pies

These Pillsbury Mini Chicken Pot Pies are best served warm, right out of the oven. You can serve them as a comforting weeknight dinner, accompanied by a side of steamed vegetables or a crisp green salad. For a more elegant presentation, serve them as appetizers or hors d'oeuvres, perhaps at a holiday gathering or a cozy dinner party.

To serve, simply place them on a platter and let your guests enjoy the delicious, creamy filling encased in the tender, flaky crust. You can even provide a small dish of gravy or a dollop of sour cream on the side for those who like a bit more indulgence.

There's nothing quite like the satisfaction of creating a homemade meal, and these Pillsbury Mini Chicken Pot Pies are the perfect combination of convenience and homemade comfort. So go ahead, gather your ingredients, and enjoy the process of creating these mini masterpieces. Your family and friends will thank you!