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Baked Mini Chicken Pot Pie on a glass plate with black dots. The pie is cut open, revealing the filling of carrots, green beans, and chicken inside.
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Mini Chicken Pot Pies
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
Servings: 5 servings
Calories: 474 kcal
Ingredients
  • 1 box refrigerated Pillsbury Pie Crusts 
  • 1 1/2 cups cups cooked cubed chicken or turkey
  • 10 oz (can) can cream of mushroom soup
  • 1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp sage
Instructions
Assembly Instructions

  1. Mix together the chicken, mushroom soup, frozen vegetables, and seasonings in a bowl. 

  2. Roll out the refrigerated pie crust.

  3. Use an empty 28 oz. can (cut off both ends) to cut 10 circles.

  4. Place each one in a muffin tin.

  5. Fill with the chicken pot pie mixture. 

  6. Roll out the remaining pie crust and use a small can (like a green chili can) to cut 10 smaller circles.

  7. Top each of the mini pot pies.

  8. Use a knife to make vent slits in the tops. This keeps the pies from separating the bubbling over at the seams during the baking process.

  9. Put the muffin tin in the freezer.

  10. Once frozen, pop out and place in a large resealable freezer bag.

  11. Remove excess air, seal, and freeze. 

Cooking Instructions

  1. Cook the mini chicken pot pies from frozen. No need to thaw.

  2. Take out the desired amount of mini pot pies.

  3. Place each one into a greased muffin tin. This allows the pies to hold their shape as they bake, and being surrounded by metal will also help them cook more quickly.

  4. Bake at 375°F for 40-50 minutes (done when golden brown).