Go Back
- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 package (8 oz) refrigerated crescent roll dough

Mini Chicken Pot Pie Muffins

Craving a comforting meal? Discover how to make Mini Chicken Pot Pie Muffins that your family will love! These delicious bites feature tender chicken and mixed veggies encased in flaky crescent dough, perfect for weeknight dinners or tasty snacks. Follow this simple recipe to impress everyone at the table. Ready to dive into cooking? Click through to explore the full recipe and make your kitchen the heart of your home!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup frozen mixed vegetables (peas, carrots, corn)

1 cup chicken broth

1 cup heavy cream

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

1 tablespoon olive oil

1 package (8 oz) refrigerated crescent roll dough

1 egg, beaten (for egg wash)

Instructions
 

Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.

    In a medium saucepan, heat the olive oil over medium heat. Add the mixed vegetables and cook for 3-4 minutes until slightly tender.

      Stir in the shredded chicken, chicken broth, and heavy cream. Add onion powder, garlic powder, thyme, salt, and pepper. Bring to a simmer and cook for about 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool.

        Unroll the crescent roll dough and separate it into triangles. Cut each triangle in half to create smaller triangles that fit the muffin cups.

          Press a triangle into each muffin cup, ensuring it covers the bottom and edges.

            Fill each crust with the chicken and vegetable mixture, packing it slightly.

              Top each pie with another triangle of crescent dough, sealing the edges by pinching them together. Brush the tops with the beaten egg for a golden finish.

                Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.

                  Allow the muffins to cool in the tin for a few minutes before removing them to a wire rack to cool slightly.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm on a rustic wooden board with a sprinkle of fresh parsley on top for color. Accompany with a side salad for a complete meal.