Easy Mini Chicken Pot Pies!

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.8
  • Total Fat: 7.0 g
  • Cholesterol: 16.7 mg
  • Sodium: 335.0 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 0.3 g
  • Protein: 7.3 g

View full nutritional breakdown of Easy Mini Chicken Pot Pies! calories by ingredient
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These are quick to whip up and tasty too! These are quick to whip up and tasty too!
Number of Servings: 12


    1 can (10 oz) chicken breast
    1 can 98% fat free cream of chicken condensed soup
    1 package Baby Broccoli Blend (or any other type with little veggies)
    2 cans Pillsbury crescent rounds (16 total)


You can use the 4 extra crescent rounds as top crusts if you like. Just don't forget to add those extras into your calculations. These also freeze well. I put 2 in a bag and pull them out in the morning. By lunchtime they are ready to be reheated :)


Prepare the steamer veggies as directed
Mix the canned chicken, veggies, and cream of chicken soup together in a bowl.

Flatten each crescent round until it is flat enough to cover the bottom and sides of each cupcake spot.

Spoon chicken mixture into each crust (approximately 1/2-3/4 TBS) Bake @ 350 for 15-20 minutes.

Serving Size: Makes 12 mini pot pies

Number of Servings: 12

Recipe submitted by SparkPeople user BRIAHL.

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