Kitchen notes · a little help before you start
Mini Chicken Pot Pies
Little chicken pot pies have a particular charm when you can pick out one with a golden lattice top. Beneath it, the creamy filling has tender chicken and sweet peas. Give each pie its own space on the plate so you can enjoy the pastry with the filling.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Original yield
- Serves 12
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cut the topping strips first
The lattice uses half the crescent dough cut into 48 strips, with 4 strips for each pie. Getting those ready before filling the cups makes assembly much less fiddly.
2. Keep the sauce moving
Whisk the flour into the melted butter for the full minute, then add the broth and milk slowly. That steady whisking is what gives the filling its smooth, creamy base.
3. Let them rest in the tin
Give the pies the full 10 minutes to cool before lifting them out. The filling has a chance to settle, and the crescent cups are less likely to tear.
Get to know the ingredients
Cooked chicken goes in near the end
Use chicken that's already cooked, shredded or cubed. It only needs to warm through in the thickened filling, so don't add raw chicken here.
Frozen peas can go straight in
The peas are stirred into the hot filling with the chicken and vegetables. There's no separate cooking step for them, which keeps their color and makes the filling simple to finish.
Crescent dough does both jobs
The same can of crescent rolls makes the bottom squares and the lattice strips. Half gets cut into 12 squares for the muffin tin, and half becomes the topping.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Mini Chicken Pot Pies
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Bake until the tops are golden brown and the pies are set, then wait before removing them from the tin. Serve them right away while the crescent dough is still warm and tender.
A little more help as you go
A little help before you start
The filling moves from vegetables to roux to creamy sauce in the same saucepan. Have a plate ready for the vegetables, then use that same pan to build the sauce without losing their flavor.
Don't skip seasoning at the end
Salt and pepper are added after the chicken, peas and vegetables go back in. Taste the finished filling before it goes into the dough cups so every pie is properly seasoned.
A few questions you might have
Do I need to cook the vegetables all the way through before making the sauce?
No. Cook them until they start to get tender, then set them aside. They'll go back into the hot filling and finish in the oven.
Why remove the vegetables from the pan?
Taking them out gives you room to make the butter and flour base smoothly in the same saucepan. Once the sauce thickens, the vegetables go back in with the chicken and peas.
How do I get 12 pies from one can of crescent dough?
Roll out the dough, then use half for 12 bottom squares and the other half for the lattice strips. Each muffin cup gets one square and 4 strips on top.
What should the filling look like before I spoon it into the muffin tin?
It should be thickened, with the chicken, peas and reserved vegetables stirred in. Season it with salt and pepper before dividing it among the crescent-lined cups.
When are the mini pot pies done baking?
They're ready when the crescent tops are golden brown and the pies are set. Let them cool in the muffin tin for 10 minutes before removing them.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: chefsavvy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
