Mini chicken pot pies are my go to solution when I need a warm meal in a hurry. One evening my kids were begging for something cozy but I only had 25 minutes to spare. I grabbed a can of crescent rolls and some leftover chicken.
These little pies are golden and flaky with a creamy center. If you love quick biscuit meals, my chicken bubble biscuit bake casserole is another great option. For nights when you want a different kind of creamy chicken dinner, these white chicken enchiladas always hit the spot.
Table of Contents
Ingredients for Mini Chicken Pot Pies
Gathering the right items makes this recipe a breeze. I always keep these staples on hand for a fast weeknight meal.
- 3 tablespoons butter
- 1 tablespoon dried minced onion
- 3 tablespoons flour
- 1 cup chicken broth (plus 1 tablespoon if needed) – I usually use a chicken base instead of plain broth for better flavor.
- one third cup milk
- one fourth teaspoon salt, more to taste
- one fourth teaspoon pepper
- one eighth teaspoon celery seed
- one half cup frozen peas and carrots
- 1 cup chicken, cooked and chopped – Pro tip: a rotisserie chicken saves so much prep time here.
- 1 (8 ounce) can crescent rolls
- Butter, melted, for brushing – My preference is real butter for the best golden crust.
Step-by-Step Instructions
I recommend working quickly with the crescent dough so the warm filling does not melt the butter layers before baking.
Step 1: Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well to prevent sticking.
Step 2: Melt butter in a medium skillet. Add the dried onions and cook for one minute. Stir in the flour and whisk constantly for 60 seconds.
Step 3: Slowly pour in the chicken broth and milk. Whisk out all the lumps until the sauce is smooth. Add salt, pepper, and celery seed.
Step 4: Stir in the frozen peas, carrots, and chopped chicken. Remove the pan from the heat.
Step 5: Unroll the crescent dough and pinch the triangular seams together. Cut the dough into 16 even rectangles using a pizza cutter.
Step 6: Press one dough rectangle into each muffin cup. Fill with the warm chicken mixture and top with a second rectangle. Pinch the edges to seal and poke a small slit in the top to vent steam. If you want another fun handheld appetizer, try my buffalo chicken bacon mozzarella bombs next.
Step 7: Bake for 15 minutes until the tops are deeply golden brown. Brush with melted butter right out of the oven and serve warm.
What to Serve with Mini Chicken Pot Pies
Pairing these handheld pies with the right sides rounds out the meal perfectly. Finding the best sides for mini chicken pot pies is easy when you mix textures.
Garlic Parmesan Chicken and Potatoes: Roasted potatoes add great nutritional balance and a soft texture to your plate.
Green Bean Casserole: A classic vegetable side that brings a savory crunch to balance the creamy pie filling.
Cheesy Chicken Broccoli Orzo: This pasta dish pairs beautifully with the flavors of the pot pie without feeling too heavy.
Broccoli Cheddar Soup: A warm bowl of soup on the side turns these small pies into a very cozy family dinner.
Storage & Serving Tips
Store leftover mini chicken pot pies in an airtight container in the fridge for up to three days. You can also freeze these unbaked in the muffin tin for up to three months. Just bake them straight from the freezer and add a few extra minutes to the timer.
To reheat, I recommend warming them in the oven at 350 degrees F until heated through. This keeps the crescent dough flaky instead of soggy like a microwave often does.
These little pies are incredibly versatile. Serve them as a quick weeknight dinner or set them out on a platter for a casual party appetizer.
FAQs
Can I use fresh vegetables instead of frozen?
Yes, but I recommend cooking them first. Frozen peas and carrots work perfectly here because they thaw quickly in the warm sauce without making it watery.
How do I keep the bottom crust from getting soggy?
Grease the muffin tin very well and avoid overfilling the dough cups. Baking them until the tops are deeply golden brown ensures the bottom crust is fully cooked and flaky.
Can I make these ahead of time for a party?
You can assemble the pies and freeze them unbaked. When you are ready to serve, bake them straight from the freezer and add a few extra minutes to the timer.
Conclusion
Making mini chicken pot pies is incredibly simple and so rewarding. You get all the comforting flavors of a classic home cooked meal in a fraction of the time. Grab a can of crescent rolls and give this easy dinner a try tonight. Your family will definitely ask for seconds.
Individual Crescent Roll Chicken Pot Pies
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
- Melt butter in a medium skillet. When it is hot, add the dried onions and let them cook for a minute or so. Add the flour and whisk together for 1 minute.
- Slowly whisk in the chicken broth and milk. Whisk out all the lumps.
- Add salt, pepper, and celery seed.
- Stir in the peas, carrots, and chicken. Turn off the heat.
- Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles.
- Place one rectangle into a muffin tin. Top with one eighth of the chicken mixture. Top with another rectangle, using your fingers to seal it together. Repeat with the remaining dough.
- Poke a knife in the top to vent the pies.
- Bake at 375 degrees F for about 15 minutes until the tops are good and brown. Brush with melted butter if you want and serve immediately!
