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Individual Crescent Roll Chicken Pot Pies

Almost-homemade mini chicken pot pies using canned crescent rolls, ready in just 25 minutes and perfect for a quick weeknight dinner or party finger food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pot pies
Course: Dinner, Main Course
Cuisine: American
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter for the filling
  • 1 tbsp dried minced onion
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth low-sodium recommended
  • 0.33 cup milk
  • 0.33 tsp salt
  • 0.33 tsp black pepper
  • 0.125 tsp celery seed or substitute a pinch of dried thyme
  • 0.5 cup frozen peas and carrots no need to thaw
  • 1 cup cooked chicken chopped, rotisserie recommended
  • 1 can crescent roll dough 8 oz can
  • 2 tbsp butter melted, for brushing tops

Equipment

  • Standard 12-Cup Muffin Tin
  • Medium skillet
  • Whisk
  • Pizza cutter or sharp knife
  • Pastry brush

Method
 

  1. Preheat oven to 375 degrees F. Grease 8 cups of a standard muffin tin very well with butter or nonstick cooking spray.
  2. Melt 3 tbsp butter in a medium skillet over medium heat. Add dried minced onion and cook for about 5 minutes until fragrant. Whisk in flour and cook for 1 minute.
  3. Slowly whisk in chicken broth and milk, smoothing out any lumps. Add salt, pepper, and celery seed. Stir in frozen peas and carrots and chopped chicken. Cook 1 to 2 more minutes until slightly thickened, then turn off the heat.
  4. Unroll crescent dough onto a clean surface and press all triangular seams together firmly. Cut into 16 equal rectangles using a pizza cutter or knife.
  5. Press one dough rectangle into each greased muffin cup. Spoon an equal portion of hot filling into each cup. Top with a second dough rectangle and press edges to seal. Cut a small slit in the top of each pie to vent steam.
  6. Bake at 375 degrees F for about 15 minutes, until tops are deep golden brown. Brush with melted butter immediately after removing from the oven. Serve right away.

Notes

Always use hot filling when assembling. Cold filling causes a soggy bottom crust. Filling can be made up to 2 days ahead and reheated before assembling. Freeze fully assembled unbaked pies for up to 3 months and bake from frozen, adding a few extra minutes. Refrigerate baked pies for 3 to 5 days.