Thursday, October 2, 2014

Easy Mini Pot Pies

Boo and I both like pot pies; the guys don't. So, on a night that I'm making fish for the guys, I'll make Boo and I something we like and they don't. Last week it was Mini Pot Pies.

I debated on the crust. Traditional, frozen pot pies are made with actual pie crust. When we went to the store to look at our crust options, I decided to try pizza crust.


1 roll refrigerated thin crust pizza dough

1 can creamy chicken soup (not concentrated)

Muffin pan

Preheat oven to 400 degrees

Spray 6 cups of your muffin tin with non-stick spray

Open pizza crust, roll out, and cut into 6 pieces. Then cut each piece into two, making one a little bigger than the other.

Place the larger pieces of crust into each of the 6 muffin cups.

Bake for about 10 minutes, or however long your crust instructions say to pre-bake.

Fill each up with soup, then top with smaller piece of crust, sealing as much as you can.

Bake for another 10-15 minutes, until top is golden and inside is heated through.

Boo liked these and my mom and brother both tried them and liked them. I probably would have loved them if I used a different soup. The Banquet soup had celery in it, which is fine for other occasions, but not for pot pies in my opinion. Progresso makes a Chicken Pot Pie soup that is very good, and probably would have worked perfectly for this recipe.


  1. LOVE THIS!!!! Even easier than mine! LOL

  2. I'm going to try different crusts and play around with it a little. :) Simple is key, though.