Chicken Pot Pie Crescent Cups

Prep Time: 10 min
Total Time: 35 min
Servings: 8

Your family will love these miniature chicken pot pies, made easy with Pillsbury™ refrigerated crescents. Serve them with a fresh green salad.


  • 1 cup frozen mixed vegetables, thawed
  • 1 cup chopped deli rotisserie chicken
  • 1 can (284 mL) condensed cream of chicken soup
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents


  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  2. On large cutting board, unroll crescents; press perforations to form rectangle and cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
  3. Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.

Expert Tips

  • Recipe can be made up to two hours ahead of time. Just cover and refrigerate until ready to bake. You may need to add up to 5 minutes extra bake time with this method.
  • If desired, garnish with chopped fresh parsley or chives.