Mini Chicken Pot Pies

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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.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American

Keyword: Mini Chicken Pot Pies

Servings: servings

Calories: 538kcal

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.
Whisk in flour, until well combined. Cook for 1-2 minutes.
Stir in seasonings.
Slowly whisk in the chicken broth, followed by the milk, cook over medium, stirring frequently, until it begins to thicken.
Add in cooked chicken and vegetables, stir to combine. Continue cooking until mixture is heated through.
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.
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.

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