Mini Chicken Pot Pies with Crescent Roll Crust
Mini Chicken Pot Pies with Crescent Roll Crust are perfect bite-sized comfort food, combining a flaky buttery crust with a creamy, savory chicken and vegetable filling. Ready in under 30 minutes, these mini pies are ideal for quick family dinners, potlucks, or lunchbox treats. Customize fillings and seasonings to suit your taste, and enjoy a warm, satisfying meal that’s portion-controlled and incredibly delicious.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 to 10 mini pies 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free crescent roll dough and cream soup)
Ingredients
Scale
Chicken and Vegetables
- 1 to 1.5 cups cooked, shredded chicken breast or rotisserie chicken
- 1 cup mixed vegetables (carrots, peas, and corn), thawed if frozen
Filling
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3/4 cup milk
- 1 can (10.5 oz) cream of chicken soup
- Salt and pepper, to taste
- Optional herbs (thyme, parsley, rosemary, sage, or tarragon), 1 teaspoon each
Crust
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Prepare the Filling: In a medium skillet, melt butter over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent, about 3-4 minutes. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and cream of chicken soup until smooth and thickened. Add cooked shredded chicken and mixed vegetables, seasoning with salt, pepper, and optional herbs. Simmer for 3-5 minutes until heated through and creamy.
- Preheat the Oven: Set your oven to 375°F (190°C) so it is hot when the pies are ready to bake.
- Prepare Crescent Roll Dough: Unroll the crescent roll dough and gently separate the triangles. Lightly grease a muffin tin and place each triangle into a muffin cup, pressing to fit and leaving a small overhang of dough.
- Assemble the Mini Pies: Spoon the warm chicken and vegetable filling evenly into each crescent dough-lined muffin cup. Fold the overhanging dough over the filling where possible, or patch with small extra dough pieces. Optionally, cut small dough shapes to create decorative tops.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, until the crust turns golden brown and puffy. Remove and allow pies to cool slightly (about 5 minutes) before removing from the tin.
- Serve and Enjoy: Serve warm with optional garnishes like fresh parsley or thyme. Pair with a green salad or steamed vegetables for a complete meal.
Notes
- Use rotisserie chicken to save time.
- Do not overfill the dough cups to prevent spillover during baking.
- Patch any gaps in the dough with extra pieces to fully enclose the filling.
- Optional: Brush crust with egg wash for a shiny golden finish.
- Allow pies to cool for 5 minutes before removing to help them firm up.
Nutrition
- Serving Size: 1 mini pie
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
Keywords: mini chicken pot pie, crescent roll crust, easy chicken pot pie, bite-sized pot pie, chicken and vegetable pie, quick dinner, comfort food