Main Dishes

Easy Individual Chicken Pot Pies

These Individual Chicken Pot Pies are easy to make. Stuffed with chicken, peas, carrots, corn and celery in a creamy sauce, they are cupped with refrigerated crescent dough.

mini chicken pot pies on a cutting board with text

I love chicken pot pie in all it’s forms, especially when it’s made at home. I love our Skillet Chicken Pot Pie for being a one-pan meal made on the stove, and the traditional big Turkey Pot Pie to slice into pieces. Yet I recently realized I can take my favourites one step further.

individual chicken pot pies on a cutting board

This easy individual chicken pot pie recipe is much-loved not only for being a 30 minute meal, yet there is really something to love about individual servings. Mainly because I hate it when you cut a traditional pot pie and the insides run out and doesn’t stay in pie form on the plate. These don’t do that!

Plus having your own pot pie is just fun. All the delicious creamy filling held in a dough pocket simply makes the whole meal taste better. Individual chicken pot pies with crescent rolls has become my favourite way to make a comforting classic.

individual chicken pot pie in a muffin tin

Individual Chicken Pot Pie Ingredients:

  • Butter
  • Onion
  • Celery
  • Garlic
  • Dried thyme
  • Salt
  • Pepper
  • Flour
  • Chicken broth
  • Heavy cream
  • Cooked chicken or turkey 
  • Frozen peas and carrots
  • Corn
  • 1 can crescent roll dough sheets, or 1 can of crescent rolls
uncooked chicken pot pies in muffin tins

How to Make Individual Chicken Pot Pie:

  • Cook the celery, onion, peas and carrots on the stove in the butter, for 5 minutes. Add the spices, stir and cook for another minute.
  • Make the mixture creamy and thick by adding in (and simmering) the flour, chicken broth and the heavy cream.
  • Remove from the heat, stir in the cooked meat and corn.
  • Grease a muffin tin with and spread out and cut the crescent roll dough. Overlap over each muffin tin section.
  • Fill the cups with the filling and fold the corners of the dough over the filling. 
  • Bake until golden brown, cool a little and enjoy!
uncooked mini chicken pot pies in a muffin tin with crescent rolls

Individual Chicken Pot Pie Tips:

  • This recipe is great using chicken or turkey. I like to use leftovers or rotisserie with this recipe. It really cuts down on the prep and cooking time, since the cooking of the meat is already complete – making it a 30 minute meal.
  • Add in diced cooked potatoes as well if you wish. The nice thing about this recipe is that the vegetables you use is completely on preference.
  • If you are unable to find crescent roll dough sheets you can use a can of crescent rolls, Simply spread the dough out on a hard surface and pinch the perforated portions of the dough together to make one large sheet before cutting it into 8 squares.  
individual mini chicken pot pies on a cutting board

When it comes to making pot pies, between the crust, sauce and chicken – you could spend many hours in the kitchen.

This recipe cuts some corners on time, without sacrificing taste. In actuality, it tastes better because there’s a bit of crust for every bite!

mini chicken pot pi on a plate

More Baked Chicken Recipes:

individual mini chicken pot pies on a cutting board

Easy Individual Chicken Pot Pies

Yield: 1
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These INDIVIDUAL CHICKEN POT PIES are easy to make. Stuffed with chicken, peas, carrots, corn and celery in a creamy sauce, they are cupped with refrigerated crescent dough. You can also make them with Turkey!

Ingredients

  • • 2 tbsp butter
  • • ¼ cup diced onion
  • • ¼ cup diced celery
  • • 1 clove minced garlic 
  • • ½ tsp dried thyme
  • • ½ tsp salt
  • • ¼ tsp pepper
  • • 2 tbsp all-purpose flour
  • • 1 cup chicken broth
  • • ¼ cup heavy cream
  • • 1 cup diced or shredded cooked chicken or turkey
  • • ½ cup frozen peas and carrots
  • • ¼ cup corn
  • • 1 can crescent roll dough sheets, or can of crescent rolls *See Note

Instructions

    1. Preheat the oven to 375°F. In a large skillet using medium-low heat, melt the butter. Add the celery, onion, and peas and carrots. Cook for about 5 minutes until softened, stirring occasionally. Add the thyme, garlic, salt, and pepper.  Stir mixture and cook for another minute.  

    2. Add the flour and whisk with the butter in the pan, allow it to cook for 1 minute. Whisk in the chicken broth and the heavy cream.  Simmer until thickened, and continue to whisk for 2 minutes.

    3. Remove from the heat, stir in the chicken and corn.

    4. Grease a muffin tin and spread out the crescent roll dough, cutting it into 8 equal squares. Place one square into a greased section of the muffin tin. Be sure corners are overlapping the sides. Repeat with remaining dough to fill 8 muffin tin sections.

    5. Fill the cups with the filling. Gently fold the corners of the dough over the potpie filling. 

    6. Bake for 15 minutes or until golden brown. Allow the pot pies to cool slightly in the pan before removing them. I have found a butter knife works great for lifting them out once slightly cooled.

    7. Enjoy!

Notes

    • If you are unable to find crescent roll dough sheets you can use crescent rolls, simply spread the dough out on a hard surface and pinch the perforated portions of the dough together to make one large sheet.  
    • Substitute vegetables as desired
    • You can use chicken or Turkey in this recipe

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

mini chicken pot pies on a board and in a muffing tin with text

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