Mini Chicken Pot Pies with Crescent Rolls
This post may contain affiliate links, read our disclosure policy.
These Mini Chicken Pot Pies with Crescent Rolls are filled with flavorful chicken and tender veggies in a rich cream sauce. They’re quick and easy to make and will be a huge hit with the whole family, even your picky eaters.
Mini Chicken Pot Pie Recipe
Traditional Chicken Pot Pie is the ultimate comfort food. With a savory blend of juicy chicken, tender and hearty veggies and a smooth and creamy gravy, it’s a wonderfully satisfying, complete meal all in one. While there are several tasty versions, like this Crockpot Chicken Pot Pie, this recipe takes all those same classic flavors and turns them into fun mini pot pies in crescent roll cups.
Whether you’re looking for the perfect finger-food to serve at your next party or for a last-minute dinner idea, this recipe is quick and easy, taking only 35 minutes to make. Plus, these bite sized pot pies are a tasty way to sneak in a few extra veggies with the kiddos!
Why We Love This Recipe
- This recipe is quick and easy to make using simple ingredients.
- Great for a quick meal or for a hearty appetizer.
- Same classic flavors of classic chicken pot pie.
Recommended Kitchen Tools
- Muffin Pan
- Large Saucepan
- Large Cutting Board
- Whisk
What’s Needed to Make Crescent Roll Pot Pies
- Unsalted butter
- All-purpose flour
- Salt and pepper
- Garlic powder
- Poultry seasoning
- Onion powder
- Chicken broth
- Milk
- Cooked boneless skinless chicken breast, chopped into small pieces
- Frozen mixed vegetables, cooked
- Can of crescent rolls
How to Make These Delicious Mini Pot Pies
Heat oven to 375 degrees Fahrenheit. Spray a muffin tin with non-stick cooking spray, set aside.
Step One: Make the Roux
- In a large sauce pan or large skillet, melt butter over medium heat, until melted.
- Whisk in flour, until well combined. Add the seasonings and cook for 1-2 minutes.
Step Two: Make the Gravy
- Whisk in the chicken broth slowly followed by the milk. Whisky and cook over medium until it begins to thicken.
Step Three: Add Remaining Filling Ingredients
- Add the cooked chicken and vegetables into the creamy sauce, stir to combine. Continue cooking until mixture is heated through. Remove from the heat.
Make sure you cut up the chicken into small pieces so there aren’t oversize chucks in the filling.
Step Four: Prepare the Crescent Roll Cups
- Open the can of crescent rolls and roll out the dough onto a large cutting board.
- Press together the seams of the crescent roll dough, then cut the dough evenly into 8 squares using a sharp knife or pizza cutter.
- Place crescent dough squares into each prepared muffin cup, pressing down in the center.
Step Five: Fill the Cups and Bake
- Add a spoonful of the chicken pot pie filling evenly to each cup. If you have extra mixture, you can freeze it for a 2nd batch of cups. To thaw later, heat in a saucepan on medium-low until heated through.
- Bake in your 375-degree oven for 16-18 minutes until crescent rolls are a golden brown color.
- Cool for about 5 minutes, then remove your crescent chicken pot pie cups from the pan. Enjoy!
Easy Chicken Pot Pie Variations
- Chicken: This recipe is a great way to use up leftover chicken. You can also use rotisserie chicken from the grocery store. Or for a really fun twist, you can use leftover holiday turkey or ham.
- Vegetables: Frozen veggies make it super easy to prepare. But you can use chopped, cooked and cooled fresh vegetables. Fresh green beans, carrots, English peas and sauteed onions are a great choice. You can also use leftover diced baked potatoes in the filling.
- Crust: This crescent roll chicken pot pie recipe can also be made using biscuit dough instead. Flatten out the biscuits so the cups will not bake up too thick.
- Filling: If you want an extra rich sauce, you can use heavy cream instead of all milk, or you can add a little sour cream to the soup mixture.
More Pot Pie Recipes
Can I Put a Top on These Mini Chicken Pot Pies
You sure can. For an easy topping option, you can use additional crescent roll dough. Store bought refrigerated pie crust dough works well too. For a super flaky crust, you can use puff pastry.
Cut the dough into small pieces that are slightly larger than the mini-pot pies and bake until golden brown.
Can You Freeze Chicken Pot Pie After Baking?
If you have leftover pot pies, you can freeze them in an airtight container for about 2 months. Just keep in mind anytime you freeze baked pastry, its texture can become soggy when it thaws.
More Chicken Recipes
- Chicken Tetrazzini
- Cornflakes Chicken Tenders
- Crack Chicken Soup
- Chinese Chicken Salad
- Chicken Tortilla Soup
- Homemade Chicken and Dumplings
- Neiman Marcus Salad
- Chicken Enchiladas
- Sheet Pan Chicken Fajitas
- Slow Cooker Southwest Chicken
- Copycat Chick-fil-a Chicken
Mini Chicken Pot Pies
Ingredients
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon onion powder
- 1 ¾ cup chicken broth
- ½ cup milk
- 2 cups boneless skinless chicken breast cooked and chopped
- 12 ounces frozen mixed vegetables cooked
- 8 ounces pillsbury crescent rolls 1 can
Instructions
- Preheat your oven to 375 degrees fahrenheit. Spray a muffin tin with non-stick spray, set aside.
- In a 2-quart sauce pan, heat butter over medium heat, until melted.⅓ cup unsalted butter
- Whisk in flour, until well combined. Cook for 1-2 minutes.⅓ cup all-purpose flour
- Stir in seasonings.½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon poultry seasoning, ⅛ teaspoon onion powder
- Slowly whisk in the chicken broth, followed by the milk, cook over medium, stirring frequently, until it begins to thicken.1 ¾ cup chicken broth, ½ cup milk
- Add in cooked chicken and vegetables, stir to combine. Continue cooking until mixture is heated through.2 cups boneless skinless chicken breast, 12 ounces frozen mixed vegetables
- Remove from the heat and roll your crescent dough out onto a large cutting board.
- Press together the seams of the crescent rolls, then cut the dough evenly into 8 squares.8 ounces pillsbury crescent rolls
- Take each square and press down into your prepared muffin tin.
- Add spoonfuls of the pot pie mixture evenly to each cup. If you have extra mixture, you can freeze it for another batch of cups. To thaw later, heat in a saucepan on medium-low until heated through.
- Bake for 16-18 minutes until crescent rolls are golden brown.
- Cool for 5 minutes, then remove your crescent chicken pot pie cups from the muffin tins.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
