These tasty and easy mini chicken pot pies are perfect for a weeknight meal or for entertaining guests. The individual serving sizes make it fun and portable for parties and potlucks. Try it today
For ease, I use prepared rotisserie chicken that I pick up at Costco. They are available almost anywhere. I like to serve it with air-fried potato wedges, cheesy cauliflower soup, or spring mix salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potato: Yukon gold potatoes hold up better than Russet potatoes when simmered and baked in these mini pot pies.
- Chicken broth: I prefer to purchase low-sodium and season with salt to taste.
- Seasonings: garlic powder and ground thyme. Don’t go too heavy on the ground thyme. More seasonings to try are onion powder, parsley, oregano, marjoram, and seasoned salt.
- Peas: frozen peas as canned peas will get too mushy
- Chicken or turkey: any cooked chicken or turkey works well in this recipe. Cut it into small pieces. This recipe is great for leftover Thanksgiving day turkey.
How to Make Mini Chicken Pot Pies
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Melt the butter in a skillet over medium heat and add the onion, celery, and carrot. Cook until the onion and celery are tender. Add the potatoes, chicken broth, garlic powder, and ground thyme. Bring the mixture to a boil, then reduce and simmer until the carrots and potatoes are tender.
Add garlic, powder, ground thyme, chicken, and peas. Mix the cornstarch with cold chicken broth or water. Stir it into the vegetable mixture and simmer until thickened. Season with salt and pepper to taste.
Meanwhile, open the crescent rolls, separate them into 6 rectangles, and pinch the seams together. Using a pizza cutter, cut each rectangle into two squares. You will end up with four extra crescent rolls I roll and bake to serve with the meal. Now press each square into a muffin tin and poke holes in the side with the tines of a fork. Bake for 7-8 minutes or until lightly browned.
Press down the center of each pot pie crust using a tablespoon. Spoon the pot pie filling into the crescent rolls and bake for 10-12 minutes or until the crescent rolls are golden brown. Let them cool for 10 minutes before removing them from the pan.
Preparation Tips and Storage
- This recipe works much better when you prebake the crescent rolls. If you skip that step, they get soggy bottoms.
- If short on time, substitute 2 cups of frozen vegetables and skip the onions, celery, carrots, potatoes, and peas.
- Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat on a baking sheet in the oven at 325 degrees for 10-12 minutes or until warm. Cover them loosely with a sheet of aluminum foil to keep them from browning anymore.
Serving Suggestions
- Soup: loaded potato soup, 15 bean soup, or vegetable soup
- Salad: pear salad, tomato salad, or cabbage salad
- Drinks: peach tea, cherry lemonade, or caramel frappuccino
Mini Chicken Pot Pies
Ingredients
- 1 tablespoon butter
- ½ small yellow onion finely chopped
- 1 rib celery sliced thinly
- 1 medium carrot finely chopped
- 1 small Yukon gold potato peeled and finely diced
- 2 cups low-sodium chicken broth
- ¼ teaspoon garlic powder
- ⅛ pinches ground thyme
- 1 cup cooked chicken or turkey finely diced
- ⅔ cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons cold water or cool chicken broth
- salt and freshly ground black pepper to taste
- Nonstick cooking spray
- 2 (8 count) tubes refrigerated Pillsbury crescent rolls
Instructions
- Preheat oven to 375 degrees. Spray a standard muffin tin with nonstick baking spray or grease with shortening.
- Melt the butter in a skillet over medium heat. Add the onion, celery, and carrot. Cook until the onion and celery are tender.
- Add the potatoes, chicken broth, garlic powder, and ground thyme. Bring the mixture to a boil, then reduce and simmer until the carrots and potatoes are tender.
- Add garlic, powder, ground thyme, chicken, and peas. Mix the cornstarch with cold chicken broth or water. Stir it into the vegetable mixture and simmer until thickened. Season with salt and pepper to taste.
- Meanwhile, open the crescent roll, separate the dough into 6 rectangles, and pinch the seams together. Using a pizza cutter, cut each rectangle into two squares. You will end up with four extra crescent rolls that I roll and bake to serve with the meal. Now press each square into a muffin tin and poke holes in the side with the tines of a fork. Bake for 7-8 minutes or until lightly browned.
- Remove the pan from the oven and press down the center of each pot pie crust using a tablespoon. Spoon the pot pie filling into the crescent rolls and bake for 10-12 minutes or until the crescent rolls are golden brown. Let them cool for 10 minutes before removing them from the pan.
Notes
- This recipe works much better when you prebake the crescent rolls. If you skip that step, they get soggy bottoms.
- If short on time, substitute 2 cups of frozen vegetables and skip the onions, celery, carrots, potatoes, and peas.
- Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat on a baking sheet in the oven at 325 degrees for 10-12 minutes or until warm. Cover them loosely with a sheet of aluminum foil to keep them from browning anymore.
Nutrition
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Melissa
Everyone went crazy for these! So delicious – fun recipe to make!
Archana S
These mini pot pies are a great idea for kids and family get-togethers. We loved them. I wonder if you could make the filling and freeze it?
Beth Pierce
Yes, you sure can. Freeze for up to 2 months in a freezer safe container. Thaw in the fridge overnight.
karen
These are so cute and look delicious!!! I can’t wait to make these delicious mini chicken pot pies.
Beth Pierce
Thanks, Karen! Enjoy!