Chicken Pot Pie Crescent Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Chicken Pot Pie Crescent Muffins are a delightful twist on the classic chicken pot pie. They combine flaky crescent dough with a savory chicken filling, making them a perfect option for a quick meal or snack.

This recipe is simple to follow and is a great way to enjoy a comforting chicken recipe in a portable format. Ideal for lunchboxes or casual gatherings, these muffins are sure to please.

Savory Chicken Pot Pie Muffins

These muffins feature a creamy chicken filling made with tender chicken, vegetables, and herbs, all wrapped in buttery crescent dough. The recipe takes about 30 minutes from start to finish and yields 12 muffins.

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough
2 cups cooked chicken, shredded
1 cup mixed vegetables (peas, carrots, corn)
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup shredded cheddar cheese (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin.
Prepare the Filling: In a large bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and thyme. Mix until well combined.
Roll Out the Dough: Unroll the crescent roll dough and separate it into triangles. Press each triangle into the bottom and up the sides of the muffin cups.
Fill the Muffins: Spoon the chicken filling into each crescent-lined muffin cup. If desired, sprinkle shredded cheddar cheese on top.
Bake: Bake in the preheated oven for 15-20 minutes, or until the crescent dough is golden brown and the filling is bubbly.
Cool and Serve: Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.