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Uncooked mini chicken pot pies in a greased muffin tin ready for the oven

Individual Crescent Roll Chicken Pot Pies

Quick and easy mini chicken pot pies made with a creamy filling and flaky crescent roll dough.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 tablespoon dried minced onion
  • 3 tablespoons flour
  • 1 cup chicken broth plus 1 tablespoon if needed
  • 1/3 cup milk
  • 1/4 teaspoon salt more to taste
  • 1/4 teaspoon pepper
  • 1/8 teaspoon celery seed
  • 1/2 cup frozen peas and carrots
  • 1 cup chicken cooked and chopped
  • 1 8 ounce can crescent rolls
  • butter melted, for brushing

Equipment

  • Muffin tin
  • Medium skillet
  • Pizza Cutter

Method
 

  1. Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
  2. 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.
  3. Slowly whisk in the chicken broth and milk. Whisk out all the lumps.
  4. Add salt, pepper, and celery seed.
  5. Stir in the peas, carrots, and chicken. Turn off the heat.
  6. Unroll the crescent dough. Use your fingers to quickly seal together the triangular cuts. Then cut the dough into 16 rectangles.
  7. 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.
  8. Poke a knife in the top to vent the pies.
  9. 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!

Notes

If the mixture does not seem very creamy, add more broth 1 tablespoon at a time until you reach a consistency you like.