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Mini Chicken Pot Pie Recipe With Crescent Rolls

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Mini Crescent Chicken Pot Pies recipe from
Mini Crescent Chicken Pot Pies recipe from from www.pillsbury.com

Description

Mini chicken pot pies are the perfect comfort food that can be enjoyed in a fraction of the time it takes to make traditional chicken pot pies. This mini pot pie recipe is made with a crescent roll crust and is filled with a creamy chicken and vegetable filling. The crescent rolls add a delicious buttery flavor and flaky texture that pairs perfectly with the creamy filling. Not only is this mini chicken pot pie delicious, but it’s also easy to make and can be served as an appetizer or entree.

Prep Time

Prep time for this delicious mini chicken pot pie is about 15 minutes. This includes chopping the vegetables and prepping the chicken filling. With the crescent rolls already prepared, all that’s left to do is assemble the mini pot pies and pop them in the oven.

Cook Time

The mini pot pies take approximately 25 minutes to bake in a preheated 375°F oven. The crescent rolls will turn golden brown and crisp while the creamy chicken filling is heated through. Allow the mini pot pies to cool for 5 minutes before serving.

Ingredients

For the mini pot pies you will need the following ingredients:

  • 2 tablespoons unsalted butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken
  • 2 tablespoons chopped parsley
  • 1 package of crescent rolls

Instructions

To make the mini pot pies, start by preheating the oven to 375°F.

  • Melt the butter in a large skillet over medium heat.
  • Add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally.
  • Stir in the garlic and cook for an additional minute.
  • Sprinkle the flour over the vegetables and stir to combine.
  • Slowly pour in the chicken broth and milk, stirring constantly.
  • Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
  • Stir in the thyme, pepper, chicken, and parsley.
  • Cook for an additional 2 minutes.
  • Remove the skillet from the heat and set aside.
  • Line a baking sheet with parchment paper.
  • Unroll the crescent rolls and separate each triangle.
  • Place the triangles on the prepared baking sheet.
  • Spoon the chicken filling onto the center of each triangle.
  • Fold the corners of the triangle up and over the filling to create a mini pot pie.
  • Bake in the preheated oven for 25 minutes, or until the crescent rolls are golden brown and crisp.
  • Allow the mini pot pies to cool for 5 minutes before serving.

Equipment

The following equipment is needed to make this mini pot pie recipe:

  • Large skillet
  • Spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper

Notes

This recipe can easily be doubled or tripled depending on how many pot pies you want to make. You can also substitute cooked turkey for the cooked chicken if desired. The cooked vegetables can also be varied depending on your tastes. You can also use store-bought crescent roll dough instead of making it from scratch.

Nutrition: Per Serving

This mini pot pie recipe makes 8 servings. Each serving contains approximately:

  • Calories: 190
  • Fat: 10g
  • Carbohydrates: 15g
  • Protein: 9g
  • Fiber: 1g

Recipe Tips

To make the crescent rolls extra flaky and buttery, brush with melted butter before baking. You can also top the mini pot pies with grated cheese for an added cheesy flavor. Serve the mini pot pies with a side salad or roasted vegetables for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to 4 days.


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