These almost-homemade Mini 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! Originally posted October 29, 2015.

Serving up a mini chicken pot pie

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!”

Fluffy chicken pot pie with crescent rolls

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.

Individualized chicken pot pie with bit taken out

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 pie fallen into sink drain

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.

How to make this Mini Chicken Pot Pie Recipe

I’ve got an easy dinner/finger food for you! You can serve these mini pot pies as a meal, as an appetizer for a party, or as a delicious to-go snack! Total crowd pleaser! Everyone loves to eat with their hands and when you get your own individual chicken pot pie you are extra satisfied.

Minced onion and sauteing filling

You get started with the best part: the filling. You start by melting butter in a pan, sauteing minced onion, adding flour, and slowly whisking in the milk and chicken broth. From there, I’m making this easy by using rotisserie chicken and frozen veggies.

Rolling and cutting crescent roll dough

Making a chicken pot pie with crescent rolls dough is super easy! You simply roll out the dough, making sure to seal up those triangular cuts with your fingers right away, as you see in the photo on the left. Once that’s done you can use a pizza cutter or a knife to divide it into 16 rectangles.

Placing crescent roll dough in individualized muffin pan

Next is the fun part where you assemble the mini pot pies. Add half of the cut dough pieces to a greased muffin pan and spoon an eighth of the mixture into each cup. Add the top layer and seal as best you can. If they don’t seal perfectly, don’t fret. They’ll turn out when they puff up in the oven!

Uncooked mini chicken pot pie with slit for venting

Don’t forget to slit the top layer of each pie. This keeps them from over expanding as they heat up. Cook them until they’re golden brown and try hard not too eat them too soon. They are so good but you want to keep your mouth from burning raw!

Golden brown mini chicken pot pie with butter brushed on

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 appetizer ideas, check it out!

Other quick dinner recipes you’ll love!

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

These almost-homemade Mini 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!


  • 3 tablespoons butter
  • 1 tablespoon dried minced onion
  • 3 tablespoons flour
  • 1 cup chicken broth, + 1 tablespoon*
  • 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
  • butter, melted, for brushing


  • Preheat your oven to 375 degrees F. Grease 8 spots of a muffin tin very well.
  • 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.
  • Slowly (not all at once!) whisk in the chicken broth and milk. Whisk out all the lumps.
  • Add salt, pepper, and celery seed.
  • Stir in the peas, carrots, and chicken. Turn off the heat.
  • 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.
  • 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.
  • Poke a knife in the top to vent the pies.
  • Bake at 375 for about 15 minutes. You want the tops to be good and brown, so that you know the bottom is cooked.
  • Brush with melted butter if you want.
  • 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.


Serving: 1 pot pie, Calories: 201 kcal, Carbohydrates: 16 g, Protein: 3 g, Fat: 15 g, Saturated Fat: 8 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 25 mg, Sodium: 481 mg, Potassium: 83 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 1077 IU, Vitamin C: 4 mg, Calcium: 21 mg, Iron: 1 mg