Mini Pot Pies

There is nothing better than a warm pot pie on a cold spring day… cold spring day?! Yes, unfortunately here in good ol’ Missouri it’s 75 degrees one day and then 45 the next. This past week I’ve literally worn a sweater and boots one day and a dress with opened toed shoes the next. It’s crazy! It was a little chilly today so I thought pot pies were the way to go! I have always been a fan of pot pies but I hate how unhealthy the frozen ones are for you. They are chuck full of sodium and a bunch of other things that are so not good. When my mom gave me a recipe that she had tried from I jumped all over it! It’s still not 100% healthy but it’s much better than the frozen pie! (I am going to start making my own cream of chicken and cream of mushroom soup here in a few weeks…stay tuned for that!)

Mini Pot Pies

Servings: 3 people

Prep time: 5-8 minutes

Cook time: 15-18 minutes


  • 1 can of cream of chicken soup
  • 1 package of the Pillsbury Crescent Rolls- Seamless Dough Sheet
  • Frozen vegetables thawed (or you can do a can of mixed veggies)
  • 1 chicken breast, cooked and shredded


  1. Preheat the oven to 400 degrees.
  2. Lay out your crescent rolls and cut them into 12 pieces. The recipe calls to cut them into circles but I didn’t have a cutter so I just cut them into squares and it worked just fine!
  3. Press the squares into a cupcake pan and make sure the squares go up the sides of the pan to create a little bowl.
  4. In a bowl mix together the chicken soup, veggies and shredded chicken. If your mixture seems a little thick you can add a little milk but make sure you don’t make your mixture runny.
  5. Spoon your mixture into the cupcake pan. Don’t over fill.
  6. With your left over dough cut up strip and lay them across the pies. You can also fold over the dough on the sides if you want.
  7. Bake for 15-18 minutes or until the tops are golden brown.

pot pie


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