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Individual Crescent Roll Chicken Pot Pie

A delightful twist on the traditional chicken pot pie, these mini pot pies are quick and easy to prepare, perfect for busy weeknights. Tasty and comforting, they're great for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can crescent rolls
  • 2 cups cooked chicken, shredded You can use rotisserie or leftover chicken.
  • 1 cup mixed vegetables (e.g., peas, carrots, corn) Feel free to mix and match based on preference.
  • 1 can cream of chicken soup Alternative soups like cream of mushroom can be used.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
  3. Unroll the crescent rolls and separate them into triangles.
  4. Place each triangle in a muffin tin to form a cup, pressing the dough against the sides.
  5. Spoon the chicken mixture into each crescent roll cup.
  6. Bake for 15-20 minutes or until the crescent rolls are golden brown.
  7. Let cool slightly before serving.

Notes

Serve warm, straight from the oven, paired with a light salad or fresh fruit. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.