Mini Chicken Pot Pies (Quick and Easy!)
Ingredients
- 3 tablespoons butter
- 1 tablespoon dried minced onion
- 3 tablespoons flour
- 1 cup chicken broth
+ 1 tablespoon*
- 1/3 cup milk
- more to taste1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon celery seed
- 1/2 cup frozen peas and carrots
- 1 cup chicken)
cooked and chopped (rotisserie for the win!
- 1 can crescent rolls
8 ounce
- butter
melted, for brushing
Directions
- 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 (not all at once!) 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 (see photos). A pizza cutter works well.
- 7
Place one rectangle into a muffin tin. Top with 1/8 of the chicken mixture. Top with another rectangle, using your fingers to seal it together if you can, but don't stress about it too much. Repeat with the remaining dough.
- 8
Poke a knife in the top to vent the pies.
- 9
Bake at 375 for about 15 minutes. You want the tops to be good and brown, so that you know the bottom is cooked.
- 10
Brush with melted butter if you want.
- 11
Serve immediately!
Mini Chicken Pot Pies (Quick and Easy!)
Similar Recipes
:max_bytes(150000):strip_icc()/215442-fast-and-easy-turkey-pot-pie-humblepieliving-002-4x3-1-42708af96eee4dd59fac094973fe97dd.jpg)
Ratings & Reviews
Based on 41 ratings
Rating Breakdown
About this Recipe
Craving a comforting classic that's also super easy and fun to eat? These Mini Chicken Pot Pies are your answer, perfect for family dinners or a casual gathering where you need a crowd-pleasing finger food.
The secret to these 'almost-homemade' delights is using convenient canned crescent rolls, which slash prep time without sacrificing that beloved flaky crust. This smart shortcut means you get all the cozy flavor of a traditional pot pie with minimal fuss, making it truly quick and easy.
You'll bite into a golden, flaky crust that gives way to a creamy, savory filling packed with tender chicken, sweet peas, and carrots. The rich sauce, seasoned with a subtle hint of celery seed, binds everything together, making each mini pie a satisfying, heartwarming bite.
These little pies are incredibly approachable, designed for those busy weeknights or when you need an impressive appetizer without spending hours in the kitchen. Expect big flavor in a perfectly portioned package that everyone, especially kids, will adore.
Feel free to customize these mini pot pies! While using rotisserie chicken makes prep a breeze, you can easily use any leftover cooked chicken you have on hand. For a different vegetable mix, swap the frozen peas and carrots for an equal amount of other frozen mixed vegetables like corn or green beans.
Serve these delightful Mini Chicken Pot Pies warm as an irresistible appetizer at your next party, or pair them with a simple side salad for a complete, comforting weeknight dinner.