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mini chicken pot pies

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These tasty and easy mini chicken pot pies are perfect for a weeknight meal or for entertaining guests. The individual serving sizes make it fun and portable for parties and potlucks. Try it today!

yield 6 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For mini chicken pot pies

  • nonstick cooking spray
  • 1 Tbsp
    butter
  • 1/2 sm
    yellow onion, finely chopped
  • 1 stalk
    celery, sliced thin
  • 1 md
    carrot, finely chopped
  • 1 sm
    Yukon gold potato, peeled and finely diced
  • 2 c
    low sodium chicken broth
  • 1/4 tsp
    garlic powder
  • 1/8 pinch
    ground thyme
  • 1 c
    cooked chicken or turkey, finely diced
  • 2/3 c
    frozen peas
  • 2 Tbsp
    cornstarch
  • 2 Tbsp
    cold water or cool chicken broth
  • salt and freshly ground black pepper, to taste
  • 2 pkg
    refrigerated Pillsbury crescent rolls (8 oz each)

How To Make mini chicken pot pies

  • 1
    Preheat oven to 375 degrees F. Spray a standard muffin tin with nonstick baking spray or grease with shortening.
  • 2
    Melt the butter in a skillet over medium heat. Add the onion, celery, and carrot. Cook until the onion and celery are tender.
  • 3
    Add the potatoes, chicken broth, garlic powder, and ground thyme. Bring the mixture to a boil, then reduce and simmer until the carrots and potatoes are tender.
  • 4
    Add the chicken, and peas. Mix the cornstarch with cold chicken broth or water. Stir it into the vegetable mixture and simmer until thickened. Season with salt and pepper to taste.
  • 5
    Meanwhile, open the crescent roll, separate the dough into 6 rectangles, and pinch the seams together. Using a pizza cutter, cut each rectangle into two squares. You will end up with four extra crescent rolls that I roll and bake to serve with the meal. Now press each square into a muffin tin and poke holes in the side with the tines of a fork. Bake for 7-8 minutes or until lightly browned.
  • 6
    Remove the pan from the oven and press down the center of each pot pie crust using a tablespoon. Spoon the pot pie filling into the crescent rolls and bake for 10-12 minutes or until the crescent rolls are golden brown. Let them cool for 10 minutes before removing them from the pan.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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