mini chicken pot pies

Name: Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: nonstick cooking spray; 1 tablespoon(s) butter; 1/2 small yellow onion, finely chopped; 1 stalk(s) celery, sliced thin; 1 medium carrot, finely chopped; 1 small Yukon gold potato, peeled and finely diced; 2 cup(s) low sodium chicken broth; 1/4 teaspoon(s) garlic powder; 1/8 pinch(es) ground thyme; 1 cup(s) cooked chicken or turkey, finely diced; 2/3 cup(s) frozen peas; 2 tablespoon(s) cornstarch; 2 tablespoon(s) cold water or cool chicken broth; salt and freshly ground black pepper, to taste; 2 package(s) refrigerated Pillsbury crescent rolls (8 oz each)

5 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Sep 9, 2024

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!

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Try this simple and tasty recipe for mini chicken pot pies that are perfect for a quick and satisfying meal. With only a few ingredients, you can have these delicious pies on the table in no time

prep time 20 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

nonstick cooking spray
1 tablespoon butter
1/2 small yellow onion, finely chopped
1 stalk celery, sliced thin
1 medium carrot, finely chopped
1 small Yukon gold potato, peeled and finely diced
2 cups low sodium chicken broth
1/4 teaspoon garlic powder
1/8 pinch ground thyme
1 cup cooked chicken or turkey, finely diced
2/3 cup frozen peas
2 tablespoons cornstarch
2 tablespoons cold water or cool chicken broth
salt and freshly ground black pepper, to taste
2 packages refrigerated Pillsbury crescent rolls (8 oz each)

How To Make mini chicken pot pies

Step 1

Preheat oven to 375 degrees F. Spray a standard muffin tin with nonstick baking spray or grease with shortening.

Step 2

Melt the butter in a skillet over medium heat. Add the onion, celery, and carrot. Cook until the onion and celery are tender.
Step 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.
Step 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.
Step 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.
Step 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.
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