Easy Mini Chicken Pot Pies with Pillsbury Pie Crust

Craving comfort food that's easy to make and serves a crowd? These Easy Mini Chicken Pot Pies with Pillsbury Pie Crust are the perfect solution. Packed with tender chicken and veggies in a creamy sauce, they're a delightful blend of classic flavor and convenience.

Using the Pillsbury pie crust makes prep a breeze, and the mini size ensures perfectly portioned, individual servings. This dish is ideal for busy weeknights, potlucks, or freezing ahead for stress-free meal prepping. Dive into the simple steps below to create these homestyle treats in no time.

Preparation and Ingredients

The beauty of this recipe lies in its simplicity. With just a handful of ingredients, you'll have a mouthwatering meal ready to impress. Here's what you'll need:

Chicken broth, canned mixed vegetables, canned cream of celery soup, milk, Pillsbury pie crust, salt, pepper, and your favorite seasonings. For the chicken, you can use rotisserie, canned, or leftover cooked chicken to save time. Don't forget to adjust the ingredient quantities based on the number of mini pot pies you wish to make.

Preparing the Chicken and Veggies

Start by cooking the chicken if you're not using pre-cooked meat. Dice it into small pieces once it's cooked and set it aside. If using canned chicken, simply drain and dice.

In a large skillet, heat the chicken broth and combine it with the canned mixed vegetables. Cook until the veggies begin to soften, then stir in the canned cream of celery soup and milk. Season with salt and pepper, then add any other seasonings you like. Mix well and let it simmer for a few minutes to allow the flavors to meld.

Assembling the Mini Chicken Pot Pies

Preheat your oven to 425°F (220°C) and grease or line mini muffin tin cups with cooking spray. Roll out the Pillsbury pie crust on a lightly floured surface, then use a drinking glass or small cookie cutter to cut out circles, slightly larger than the muffin cups.

Press the dough circles into the muffin cups, making sure to press them gently into the bottom and sides. Spoon the chicken and veggie mixture into each cup, filling them to the top. Roll out any remaining pie crust to cut out smaller circles for the tops. Place one on each mini pie, pressing the edges gently to seal.

Baking and Serving

Cut a small slit in the top of each mini pot pie to accommodate steam as they bake. Brush the tops lightly with milk for a golden crust, then pop them into the preheated oven.

Bake for 15-20 minutes or until the crust is golden brown, and the filling is bubbling. Remove from the oven and let them cool for a few minutes before carefully lifting them out of the muffin tin with a spoon or butter knife.

Tips for Serving and Storing

Serve your Easy Mini Chicken Pot Pies with Pillsbury Pie Crust hot, with a side of your favorite crusty bread or a fresh green salad. The contrasting textures and flavors make for a satisfying meal.

To store leftovers, let the mini pot pies cool completely, then transfer them to an airtight container and refrigerate for up to three days. You can also freeze them for up to two months. Reheat in the microwave or oven until the filling is hot and the crust is crispy.

Enjoy your homemade comfort in a hurry! These Easy Mini Chicken Pot Pies with Pillsbury Pie Crust are a testament to the magic of convenience and homemade flavor coming together to create a winning weeknight meal.