Mini Chicken Pot Pies make a fun dinner idea that comes together in minutes thanks to leftover rotisserie chicken and crescent roll dough! The shredded chicken is tossed with veggies in a homemade cream sauce then topped with flaky crescent dough. Kids will love these!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Mini Chicken Pot Pies
These little chicken pot pies are seriously delicious and so cute! They just scream “comfort food” and I am all about a bit of comfort food especially in the winter. Mini chicken pot pies are guaranteed to be a crowd pleaser, and even the pickiest of eaters will love them.
With pre-made crescent roll dough, all you have to do is make the filling, assemble and bake! They are fairly easy to make, and versatile in what you put in the filling. You can eat these mini pies as a meal, snack or even an appetizer! My kids loved that they were able to pick them up and eat them!
- Vegetables & Aromatics: For the filling, I use onion, celery, carrots and garlic for maximum flavor!
- Butter & Flour: Butter and flour will be mixed in order to create a thick and creamy filling.
- Chicken Broth: Chicken broth is added to make the filling a gravy-like texture and adds flavor.
- Milk: Milk makes this filling creamy and gets thickened by the butter and flour.
- Chicken: You will need cooked chicken for this recipe. You can either shred the chicken up or cube it into bite-sized pieces! How you cook the chicken is up to you. You can use a rotisserie chicken or just sauté some chicken breast until just cooked through! Here’s an easy recipe for shredded chicken in the Instant Pot.
- To Season: Dried Sage, Dried Thyme and Salt & Pepper are all you need to season the filling!
- Frozen Peas: I like to throw in some frozen peas towards the end of the cooking process.
- Crescent Rolls: For the puff pastry, you can use a can of crescent rolls! These are the perfect texture and makes this pot pie recipe so easy.
How to Make Chicken Pot Pie
- Sauté the Vegetables & Aromatics: Heat some olive oil in a medium saucepan over medium high heat. Add in onions, celery and carrots. Sauté for 4 minutes or until they start to get tender. Add in garlic and cook for an additional minute. Remove the vegetables from the pan and set aside on a plate.
- Make the Roux: In the same saucepan, add the butter. Once melted, whisk in the flour and whisk continuously for 1 minute to cook the flour. This mixture of butter and flour is called a roux.
- Make the Filling & Season: Slowly whisk in the chicken broth and the milk. Add in the dried sage and thyme. Cook for 1-2 minutes or until it is thickened. Stir in the cooked chicken, peas, and reserved veggies. Season with salt and pepper to taste.
- Preheat & Prep Pastry: Preheat the oven to 375 degrees. Roll out the crescent dough. Cut half of the dough into 48 strips to do the lattice pattern on top of the mini chicken pot pies. Cut the other half into 12 squares.
- Prepare Muffin Tin: Grease a muffin tin with nonstick cooking spray. Place crescent roll squares into each cavity of the muffin tin.
- Assemble & Bake: Divide the chicken pot pie filling between the muffins. Top each pot pie with 4 slices of crescent dough to create a lattice pattern. Bake for 15-18 minutes or until golden brown and set. Allow them to cool for 10 minutes before removing them from the muffin tin.
- Serve & Enjoy!
Tips for Success
- For an even easier recipe, use frozen veggies instead of fresh, along with an onion and garlic!
- Add more vegetables! You can add green beans and additional frozen veggies if you want these to have even more vegetables.
- Use up leftover meat! You can use left over ham or turkey in these pot pies instead of chicken. Use whatever you have on hand!
- To store: Store in an airtight container in the fridge for 3-5 days.
- To reheat: You can pop these in the microwave for about 30-45 seconds. Or, to keep the pastry crispy, warm them up in a low oven!
Frequently Asked Questions
Can I freeze leftover mini chicken pot pies?
I don’t recommend freezing these mini chicken pot pies after they have been baked. The texture of the crescent roll dough would not be the same after it is thawed, so these are best enjoyed within a few days of making them! You can, however, assemble the chicken pot pies in the muffin tin and freeze it until you are ready to bake them. This way, you can bake them from frozen whenever you want!
Can I make mini chicken pot pies ahead of time?
You can definitely prep these pot pies ahead of time to make them even easier on the day of! First, make your filling and keep it in the fridge until you are ready to assemble them with the crescent dough. You can also assemble them with the raw dough, freeze them in the muffin tin for up to 2 months, and bake them from frozen when you are ready.
More Easy, Comforting Recipes to Try
Mini Chicken Pot Pies
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 rib celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- salt and pepper, to taste
- 1 cup cooked shredded or cubed chicken
- 1/2 cup frozen peas
- 1 can (8 ounces) crescent rolls
- Heat olive oil in a medium saucepan over medium high heat.Add in onions, celery and carrots. Sauté for 4 minutes or until they start to get tender.Add in garlic and cook for an additional minute.Remove the vegetables from the pan and set aside on a plate.
- To the same saucepan add in the butter. Once melted whisk in flour and whisk continuously for 1 minute.
- Slowly whisk in the chicken broth and milk. Add in the dried sage and thyme.Cook for 1-2 minutes or until it is thickened. Stir in the cooked chicken, peas and reserved vegetables. Season with salt and pepper to taste.
- Preheat oven to 375 degrees.Roll out crescent dough. Cut half of the dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares.
- Grease a muffin tin with nonstick cooking spray.Place crescent roll squares into each cavity of the muffin tin.
- Divide the chicken pot filling between the muffins.
- Top each pot pie with 4 slices of crescent dough going opposite ways to create a lattice top.Bake for 15-18 minutes or until golden brown and set. Allow them to cool for 10 minutes before removing them from the muffin tin. Serve immediately and enjoy!