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Mini Chicken Pot Pie

Prep Time5 mins
Cook Time20 mins
Course: Main Course
Servings: 6 mini pot pies


  • 1 1/2 cups rotesstire chicken, diced or shredded
  • 1 can Light Progresso Vegetable Soup, drained and save 2 tablespoon of the soup liquid soup
  • cup cream of celery soup
  • 2 tablespoons milk
  • ¼ teaspoon table blend salt-free seasoning blend
  • ½ cup shredded cheddar cheese
  • 2 (8 oz) crescent dough sheets


  • Preheat oven to 350 degrees F. Spray a large muffin tin with non- stick cooking spray. Set aside.
  • In a large bowl, add the chicken, drained soup mixture, 2 tablespoon of the saved soup liquid, cream of celery soup, milk, seasoning and cheese. Stir to combine.
  • Cut the crescent dough using a large glass or a biscuit cutter. Press the crescent dough into the bottoms (you’ll need two circles for the bottoms) and up the sides of each cup.
  • Spoon about 2/3 cup of the chicken mixture into each muffin tin. Cover with remaining crescent circle dough.
  • Bake 15-20 minutes, or until pot pies are a light golden brown. Let sit for 2 minutes, then remove and enjoy!