Mini Pot Pies

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

4.81 from 31 votes

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

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 201kcal

Author: Karen

Ingredients

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

Instructions

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!

Notes

*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.

Nutrition