New Recipe: Quick Chicken & Broccoli Pot Pie Recipe: Easy Mini Chicken Pot Pies With Surprise Ingredients | Poultry

The secret to a good chicken pot pie is the crust. Here’s an easy way to make individual muffin-sized chicken pot pies using crescent dough, puffed rice cereal and rotisserie chicken from the deli. We love shortcuts that are delicious! 

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: Makes 12 mini pot pies


• 2 cans refrigerated crescent roll dough

• 2/3 cup shredded cheese

• 2/3 cup puffed rice cereal (I use Rice Krispies cereal)

• 1 tablespoon butter

• 1 cup cooked rotisserie chicken, shredded

• 1 can (10 ounces) cream of chicken soup or cream of mushroom soup

• 2 cups frozen or fresh chopped broccoli, cooked and drained

• 1/3 cup sliced or slivered almonds

Here’s how to make it:

  1. Unroll crescent dough and separate into 8 triangles per can. Place a dough triangle in each of 12 ungreased muffin cups, forming a 1/4-inch rim. (You’ll have 4 triangles left that can be made into rolls and served with the pies.)
  2. Spoon 1 tablespoon each of cheese and cereal into each cup. Press firmly in the bottom. Dot each with butter.
  3. Combine chicken, soup and broccoli. Spoon about 1/3 cup over cereal. Sprinkle with almonds.
  4. Bake in a preheated 375-degree F oven for 20 to 25 minutes or until dough is deep golden brown.

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