Mini Chicken Pot Pies (Quick and Easy!)

These almost-homemade chicken pot pies are the perfect finger-food for a party! Or a last-minute dinner that your kids will love. Crescent rolls from a can make prep quick and easy!

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

I just want to start out by saying that when Bob Marly died, they found multiple species of bugs in his dreadlocks. Or so the stories say. Please, believe the stories, because it will soften the blow of what I’m about to tell you.

So we’re in the kitchen getting dinner ready. Eric and Charlotte are coaching Truman on how to treat bugs. (You know, training him not to demolish them on sight.) “Be NICE to the bugs, Truman! Bugs are our friends!”

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

Then I run my fingers through my hair and there it is. The tiniest (dare I say cutest?) little slug, waving its antennae at me. No bigger than my pinky fingernail. We both just stared at each other. Then I screamed.

It’s a good thing Eric was there to enforce the “let’s be humane” lesson. Because that little slug would have been a goner.

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

My hair has been getting longer, and although it’s obviously a gradual thing, I still feel like I’m not used to it. I know exactly why I had a slug in my hair: earlier I was doing acrobatic moves on my patio in the backyard to get shots for this Sugared Cranberry post. I seriously need to invest in some hair ties.

We just moved to our new house, and I’m still trying to figure out where the best place to do my food photography is. Today I tried to shoot by the window right next to my sink, and this happened.

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

That’s a mini pot pie. Literally down the drain. So, given the choice between a lost pot pie and an itty bitty slug, which would you choose? Priorities people.

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

So are you guys all ready for Halloween? I’ve got an easy dinner/finger food for you! You can either serve these mini pot pies as dinner before trick or treating, or bring them to a party as an appetizer. Total crowd pleaser! Everyone loves to eat with their hands.

Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan

I originally tried these with a can of cream of chicken soup, veggies, and chopped chicken. It was not that great. If you are feeding children only, they might not care. But honestly, this sauce is so quick to throw together you may as well do it. It tastes amazing! You don’t have to chop anything besides the chicken. I was done putting it together in about 20 minutes. Make it! After the recipe I have some more links for Halloween appetizer ideas, check it out!

Mini Chicken Pot Pies (Quick and Easy!)

Yield: Makes 8 mini pot pies

Recipe by The Food Charlatan


  • 3 tablespoons butter
  • 1 tablespoon dried minced onion
  • 3 tablespoons flour
  • 1 cup + 1 tablespoon chicken broth*
  • 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 chicken, cooked and chopped (rotisserie for the win!)
  • 1 8-ounce can crescent rolls
  • melted butter, for brushing


  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).
  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!


*I used water + Better Than Bouillon.

If the mixture doesn't seem very creamy, add more broth 1 tablespoon at a time until you reach a consistency you like.

Here are some other ideas for dinner/appetizer/finger foods to serve on Halloween night!

Bacon and Pepper Jack Stuffed Crescent Rolls:

Bacon & Pepper-Jack Stuffed Crescent Rolls

Reuben Stuffed Crescent Rolls:

Reuben-Stuffed Crescent Rolls from The Food Charlatan

Cheesy Buffalo Chicken Boats:

Cheesy Buffalo Chicken Boats from The Food Charlatan

Cheesy Bacon Ranch Puffs:

Cheesy Bacon Ranch Puffs from The Food Charlatan

Puffy Bacon Twists:

Puffy Bacon Twists (with BBQ Ranch Sauce) from The Food Charlatan

18 Easy Party Appetizers:

Easy Appetizer Ideas for New Years Eve from The Food Charlatan

Cheesy Buffalo Chicken Dip:

Cheesy Buffalo Chicken Dip from The Food Charlatan

10 Crock Pot Recipes for Halloween Night:

10 Crock-Pot Recipes for Halloween from The Food Charlatan

Other fun party food ideas from around the blog/block:

Deep Dish Pizza Cupcakes from Plain Chicken
Spinach Artichoke Bites from Park House Love
Cheesesteak Crescent Rolls from Favorite Family Recipes





  1. says

    I am still trying to find the best spot to shoot in my new house as well and the over the sink was super convenient, but not the best light. If slugs are what you have to suffer through for great light, we all understand! ;) The Mini Pot Pies look delicious and not worthy of a dump down the drain! Haha
    Danielle | The Creative Bite recently posted…Candy Bar Apple DipMy Profile

  2. Layne says

    I made these last night and we enjoyed them! They were quick, easy, and I already had everything on hand (although I used real onion and celery). Thanks for the recipe!

  3. Maz says

    Looking forward to making these! Do they freeze well? Or can i save the legt overs in the fridge toneat the next day? I’m only cooking for two.

    • says

      Hey Maz! I imagine these would freeze well. I might even freeze them before baking. Either way would work. You can definitely save leftovers in the fridge for a couple days. They would be even better reheated in the oven or toaster oven, if you have time, (I’m thinking 350 for 10-15 mins?) otherwise the microwave will do. Enjoy!

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