These almost-homemade Mini Chicken Pot Pies are the perfect finger food for a party or a last-minute dinner the kids will love. Canned crescent rolls make prep quick and simple. Originally posted October 29, 2015.
Table of Contents
- Why you’ll love Mini Pot Pies
- What you’ll need for Chicken Pot Pie with Crescent Rolls
- Mini Chicken Pot Pie recipe substitutions and alterations
- How to make Mini Chicken Pot Pies
- How to make Mini Pot Pies ahead of time
- How to serve Mini Pot Pies
- Crescent Roll Chicken Pot Pie storage
- Individual Chicken Pot Pie Recipe FAQs
- Other quick dinner recipes you’ll love
- Individual Chicken Pot Pie Recipe
A quick anecdote before the recipe: while shooting photos for this post I found a tiny slug in my hair and then watched a freshly made mini pot pie fall into the sink drain. Life with kids, a camera, and a backyard can be unpredictable — but these little pies survive the chaos and are worth every crumb.
Given that choice, I’ll take the slug-free pie every time. These mini pot pies are easy to make, adorable to serve, and reliably comforting.
Why you’ll love Mini Pot Pies
Chicken pot pie is classic comfort food: warm, savory, and familiar. Turn it into mini pies and you get a crowd-pleasing handheld version that works for dinners, parties, or quick snacks. Using crescent-roll dough keeps prep simple and fast.
- Everyone loves them. Kids, adults, and guests—these are universally appealing.
- Fast to prepare. Crescent-roll dough speeds assembly and baking time; total time is about 25 minutes.
- Versatile. Serve as a main course, appetizer, or snack.
What you’ll need for Chicken Pot Pie with Crescent Rolls
Simple pantry staples plus one can of crescent rolls and cooked chicken. Exact amounts are in the recipe card below.
- Butter
- Dried minced onion
- Flour
- Chicken broth
- Milk
- Salt & pepper
- Celery seed
- Frozen peas and carrots
- Cooked chicken (rotisserie works great)
- 1 (8-ounce) can crescent rolls
Mini Chicken Pot Pie recipe substitutions and alterations
- Add more veggies. Use any frozen mixed vegetables or cook fresh vegetables before adding.
- Make them vegetarian. Omit the chicken and add chickpeas or extra vegetables.
- Use another meat. Chopped turkey or ham are tasty alternatives.
- Make them cheesy. Stir in shredded cheddar after the sauce thickens for a richer filling.
How to make Mini Chicken Pot Pies
- Start the filling: melt butter in a skillet and sauté dried minced onion briefly. Stir in flour and cook for about a minute to form a roux.
- Slowly whisk in chicken broth and milk, adding the liquids gradually to avoid lumps. Cook until the sauce thickens.
- Season with salt, pepper, and a pinch of celery seed, then stir in frozen peas and carrots and the chopped cooked chicken. Remove from heat.
- Prepare the dough: unroll the crescent dough and press along the seams to seal. Cut the dough into 16 rectangles.
- Assemble: place half of the rectangles into the cups of a well-greased muffin pan. Spoon about an eighth of the filling into each cup, top with a second dough rectangle, and pinch the edges to seal as best you can.
- Cut a small slit in the top of each pie to vent steam. Bake at 375°F (190°C) for about 15 minutes, until golden brown. Brush tops with melted butter if desired and let cool briefly before serving.
A quick note: I tried the canned cream soup shortcut and found the homemade sauce (butter, flour, milk, and broth) tastes fresher and comes together fast. If you prefer the convenience of canned soup, it will work, but the quick homemade version is worth the few extra minutes.
How to make Mini Pot Pies ahead of time
You can prepare these ahead in two ways:
- Make the filling in advance: Store the cooled filling in an airtight container in the fridge for up to 2 days or freeze up to 1 month. Reheat before assembling to keep crusts from getting soggy.
- Assemble and freeze uncooked: Fill the muffin tin and cover tightly, then freeze up to 3 months. Bake from frozen, adding a few extra minutes to the baking time until heated through and golden.
Is it better to freeze chicken pot pie cooked or uncooked?
Both methods work. Freezing uncooked pies lets you bake them straight from the freezer for a fresh-baked result. Fully baked pies are convenient for quick reheating; wrap tightly and freeze for up to 3 months.
If freezing unbaked pies in the muffin tin, wrap the pan well with foil or plastic wrap. To reheat baked pies, thaw in the refrigerator then warm in the oven, or microwave individual pies from frozen in short bursts until heated through.
How to serve Mini Pot Pies
Pair these with a simple side like a bagged salad or steamed broccoli for a balanced meal. Because the pies are rich, a fresh, crisp side works especially well.
Crescent Roll Chicken Pot Pie storage
Store baked mini pot pies in the refrigerator for 3–5 days. Freeze for up to 3–4 months; note that reheated texture may be slightly different than freshly baked.
How do you reheat frozen mini chicken pot pies?
Thaw overnight in the fridge and warm in the oven until hot. For quick reheating, microwave an individual pie from frozen in 30-second increments until warmed through.
Individual Chicken Pot Pie Recipe FAQs
Each mini pot pie is roughly 200 calories, depending on filling amounts and any substitutions you make.
No. Pie crust is denser and flakier, while crescent roll dough bakes up lighter and more tender.
Many recipes use canned soup, but a quick homemade sauce of butter, flour, milk, and chicken broth makes a smooth, flavorful filling.
Always add hot filling to the dough. If you make the filling ahead of time, reheat it thoroughly before assembling the pies.
For full-size pies, tenting with foil halfway through can prevent over-browning. For these mini pies, a short 15-minute bake at 375°F usually produces golden, evenly cooked tops without a cover.
A roux (butter and flour cooked briefly, then whisked with milk and broth) is the best way to thicken filling. Add liquids slowly and whisk to avoid lumps.
Other quick dinner recipes you’ll love
- Bacon and Pepper Jack Stuffed Crescent Rolls
- Reuben Stuffed Crescent Rolls
- Cheesy Buffalo Chicken Boats
- Cheesy Bacon Ranch Puffs
- Puffy Bacon Twists
- 18 Easy Party Appetizers
- Cheesy Buffalo Chicken Dip
- 10 Crock Pot Recipes for Halloween Night
- Deep Dish Pizza Cupcakes
- Spinach Artichoke Bites
- Cheesesteak Crescent Rolls
Individual Chicken Pot Pie Recipe
Ingredients
- 3 tablespoons butter
- 1 tablespoon dried minced onion
- 3 tablespoons flour
- 1 cup chicken broth, plus extra as 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 cooked, chopped chicken (rotisserie works well)
- 1 (8 ounce) can crescent rolls
- Butter, melted, for brushing (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease eight cups of a muffin tin well.
- Melt 3 tablespoons butter in a medium skillet. Add dried minced onion and cook briefly. Stir in 3 tablespoons flour and cook about 1 minute.
- Slowly whisk in 1 cup chicken broth and 1/3 cup milk, adding the liquid gradually to avoid lumps. Cook until smooth and slightly thickened.
- Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon celery seed.
- Stir in 1/2 cup frozen peas and carrots and 1 cup cooked chopped chicken. Turn off the heat.
- Unroll crescent dough and press seams to seal. Cut into 16 rectangles.
- Place one rectangle into each muffin cup, fill with about 1/8 of the chicken mixture, then top with another rectangle. Pinch edges to seal as best you can.
- Poke a small slit in the top of each pie to vent steam.
- Bake at 375°F for about 15 minutes, until tops are golden brown and the filling is hot. Brush with melted butter if desired.
- Serve immediately.
Notes
*I used water plus concentrated bouillon for my broth.
If the filling isn’t creamy enough, add extra broth one tablespoon at a time until you reach the consistency you prefer.
Nutrition
Serving: 1 pot pie — Calories: 201 kcal — Carbohydrates: 16 g — Protein: 3 g — Fat: 15 g