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Lunchbox Muffin Tin Chicken Pot Pie Recipe

Muffin Tin Mini Chicken Pot Pie


  • 1 4oz Libby’s® Diced Carrots Vegetable Cup
  • 1 4oz Libby’s® Sweet Peas Vegetable Cup
  • 1 cup chopped cooked deli rotisserie chicken
  • 1 10.5oz condensed cream of chicken soup can
  • 2 sheets refrigerated crescent dough


  1. Preheat the oven to 375 degrees. Chop up the cooked deli rotisserie chicken into tiny pieces.

  2. Mix the chicken with Libby’s® Diced Carrots (drained), Libby’s® Sweet Peas (drained) and cream of chicken soup.

  3. Use a wide mouth mason jar or a 3-inch circle cookie cutter to cut circles into the crescent dough sheets.

  4. Spray a regular sized muffin tin with cooking spray. Place a dough circle in each muffin cavity, creating a little bowl shape.

  5. Spoon the pot pie mixture into each dough cup, taking care not to overfill.

  6. Bake for 15 minutes or until the dough is golden brown and fully cooked.