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Mini Chicken Pot Pies (Quick and Easy!) from The Food Charlatan
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4.81 from 31 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 201kcal
Author: Karen


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