As the sun dips lower and the chill in the air hints at autumn, nothing beats the cozy embrace of comfort food. That’s when I find myself reaching for these delightful Mini Chicken Pot Pies. Bursting with flavor, they’ve become my go-to solution for turning leftover rotisserie chicken into a cozy family favorite—one that even the pickiest eaters flock to. Picture this: golden, flaky crescent roll crusts nestled around a creamy mixture of tender chicken and vibrant vegetables, all infused with just the right blend of herbs.
These little pies are not only quick and easy to whip up, but they’re also equally perfect as a hearty meal or a fun appetizer for gatherings. The best part? You can have them ready in a flash, making weeknight dinners feel a bit more special without the fuss. So, let’s get started on creating these miniature masterpieces that promise warmth and smiles at your dinner table!
Why love Mini Chicken Pot Pies?
Quick and Easy: These delightful bites come together in no time, perfect for busy weeknights when you crave something comforting yet delicious.
Crowd-Pleasing Appeal: Even picky eaters won’t resist these flavorful pies, making them a hit at family gatherings or playdates.
Endless Versatility: Customize your filling with various veggies or proteins to suit your family’s tastes, ensuring everyone leaves satisfied.
Freezer-Friendly: Prep ahead by assembling and freezing unbaked pies for a last-minute meal option that tastes freshly made.
Comfort Food Classic: With a flaky crescent roll crust and creamy filling, each bite brings warmth and nostalgia, reminiscent of traditional pot pies.
Mini Chicken Pot Pie Ingredients
For the Filling
• Olive Oil – Provides fat for sautéing; substitute with vegetable oil if needed.
• Onion (1/2, diced) – Adds flavor and aroma; use shallots for a milder taste.
• Celery (1 rib, diced) – Contributes crunch and vegetable flavor; can be replaced with bell pepper.
• Carrot (1 medium, diced) – Adds sweetness and color; substitutable with peas for a pop of green.
• Garlic (3 cloves, minced) – Enhances flavor depth; use garlic powder as an alternative.
• Unsalted Butter (3 tbsp) – For making the roux and adding richness; margarine can be a substitute.
• All-Purpose Flour (3 tbsp) – Thickens the filling; use gluten-free flour if gluten sensitivity is a concern.
• Chicken Broth (3/4 cup) – Provides savory flavor for the sauce; vegetable broth works for a lighter taste.
• Milk (1/2 cup) – Creates a creamy texture; use almond or oat milk for a dairy-free option.
• Dried Sage (1/2 tsp) – Adds aromatic, earthy flavor; thyme can be an excellent substitute.
• Dried Thyme (1/2 tsp) – Offers herbaceous notes; fresh thyme is a lovely alternative if available.
• Salt and Pepper – Enhances overall flavor; adjust according to personal taste.
• Cooked Shredded Chicken (1 cup) – Main protein source; use turkey or tofu for variation.
• Frozen Peas (1/2 cup) – Provides sweetness and color; fresh can be used if available.
For the Crust
• Crescent Rolls (1 can, 8 ounces) – Forms the flaky crust; substitute with puff pastry or biscuit dough if desired.
How to Make Mini Chicken Pot Pies
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Heat Oil: In a medium saucepan, warm olive oil over medium-high heat. Add diced onions, celery, and carrots, sautéing for about 4 minutes until the vegetables are tender and fragrant.
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Add Garlic: Stir in minced garlic and cook for an additional minute until aromatic. Once done, remove the cooked vegetables from the pan and set them aside.
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Create Roux: In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
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Whisk Broth and Milk: Gradually pour in the chicken broth and milk, constantly whisking to combine. Stir in the sage and thyme, cooking for 1-2 minutes until the mixture thickens nicely.
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Combine Filling: Add the shredded chicken and sautéed vegetables back into the thickened sauce. Season with salt and pepper to taste, ensuring each bite is flavorful.
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Prepare Oven: Preheat your oven to 375°F (190°C). Roll out the crescent roll dough, cutting half into strips for a decorative lattice top, and the other half into squares for the bottom crust.
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Assemble Pies: Grease a muffin tin and place a square of dough in each cavity. Fill with the chicken mixture, then top with the lattice strips.
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Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes until the crust is golden brown. Allow the pies to cool for about 10 minutes before serving.
Optional: Serve with a side of fresh salad for a balanced meal.
Exact quantities are listed in the recipe card below.
Mini Chicken Pot Pie Variations
Feel free to get creative with these delicious mini chicken pot pies; your taste buds will thank you!
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Vegetable Boost: Add spinach, corn, or bell peppers for a burst of color and nutrients that elevate the filling’s flavor.
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Cheesy Delight: Mix in a handful of shredded cheese before baking for a creamy, cheesy twist that melts beautifully.
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Spicy Kick: Include a dash of cayenne pepper or diced jalapeños in the filling to add a little heat and excitement.
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Herb Infusion: Experiment with fresh herbs like parsley or rosemary for added fragrance; fresh herbs bring brightness to the dish.
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Whole Grain: Substitute crescent rolls with whole wheat dough for a heartier crust that adds depth and a slightly nutty flavor.
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Turkey Twist: Use leftover turkey instead of chicken for a cozy after-holiday meal that repurposes festive leftovers delightfully.
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Veggie Delight: Swap shredded chicken for chickpeas or black beans for a satisfying vegetarian flavor without sacrificing richness.
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Curry Fusion: Incorporate curry powder into the filling for an unexpected but delightful flavor profile that mingles comfort and spice.
Make Ahead Options
These Mini Chicken Pot Pies are perfect for meal prep enthusiasts! You can assemble the pies in muffin tins and refrigerate them up to 24 hours before baking. For longer storage, cover tightly and freeze unbaked pies for up to 2 months. If using frozen, you can bake them directly from the freezer, just add a few extra minutes to the baking time to ensure they’re heated through. To maintain the flaky quality of the crust, avoid freezing already baked pies. When you’re ready to serve, simply pop them in the oven, and you’ll have warm, comforting Mini Chicken Pot Pies with minimal effort, making busy weeknights a breeze!
What to Serve with Mini Chicken Pot Pies?
As you savor the creamy goodness of these delightful morsels, consider adding some bright and complementary sides to complete your meal.
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Simple Green Salad: A light, crisp salad topped with a tangy vinaigrette balances the richness of the pot pies, refreshing your palate with every bite.
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Garlic Bread: Toasty garlic bread offers a satisfying crunch that pairs perfectly with the creamy filling, allowing you to savor the flavors right to the last morsel.
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Roasted Vegetables: A medley of seasonal roasted vegetables adds color and nutrients, enhancing the meal’s hearty comfort while still grounding it in a healthy choice.
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Mashed Potatoes: Creamy, buttery mashed potatoes bring an extra layer of comfort. Their smooth texture contrasts beautifully with the flaky pot pie crust.
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Coleslaw: Crunchy coleslaw, with its vibrant colors and zesty dressing, not only adds a delightful crunch but also balances the richness of the filling.
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Apple Crisp: Finish your meal with a warm apple crisp for a sweet and satisfying dessert. The warm spices complement the flavors of the pot pie and end the meal on a comforting note.
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White Wine: A crisp, chilled glass of white wine can elevate your dining experience, offering a refreshing contrast to the savory flavors of the pot pies.
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Lemonade: Serve a pitcher of homemade lemonade for a refreshing drink that cleanses your palate and enhances the comfort food experience.
Enjoy the warmth and joy of this complete meal as you gather with loved ones around the dinner table.
How to Store and Freeze Mini Chicken Pot Pies
Room Temperature: Enjoy your mini chicken pot pies fresh out of the oven; they are best consumed warm and do not hold well at room temperature after baking.
Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until heated through.
Freezer: Freeze unbaked mini chicken pot pies directly in the muffin tin, covered tightly, for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time for perfectly cooked pies.
Reheating: For reheating baked pies, gently warm in the oven at 350°F (175°C) for about 10-15 minutes until heated through and the crust is crisp again.
Helpful Tricks for Mini Chicken Pot Pies
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Flavor Boost: Taste the filling: Always taste your filling before assembling the pies to ensure that the flavors are well-balanced and delicious.
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Crispier Crust: Avoid dough tears: Handle the crescent roll dough gently to prevent tearing, ensuring a beautifully flaky crust for your mini chicken pot pies.
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Quick Freezing: Make ahead: Assemble and freeze the unbaked pies in muffin tins for a quick dinner option later—just bake from frozen, adding extra time.
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Veggie Varieties: Customize filling: Enhance nutrition and flavor by adding different vegetables like corn or bell peppers to the filling, making it even more satisfying.
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Seasoning Caution: Spice wisely: If adding spices, start with small amounts to avoid overpowering the original flavors of your mini chicken pot pies.
Mini Chicken Pot Pies Recipe FAQs
How do I select the best vegetables for the filling?
Absolutely! When choosing your vegetables, look for vibrant colors and freshness. For this recipe, select crisp celery and unblemished carrots—avoid those with soft spots or discoloration. Fresh vegetables will enhance the taste and texture of your mini chicken pot pies. If you prefer, frozen peas are a great option, as they retain their sweetness and nutrient content.
What is the best way to store leftovers?
Very important! Store any leftover mini chicken pot pies in an airtight container in the fridge. They will stay fresh for up to 3 days. To reheat, you can place them in the microwave or oven until heated through. If reheating in the oven, aim for around 10-15 minutes at 350°F (175°C) to ensure the crust remains crisp.
Can I freeze mini chicken pot pies after baking?
No, I recommend against freezing baked pies because the crust may become soggy. Instead, for make-ahead options, assemble the pies unbaked in muffin tins, cover them tightly, and freeze for up to 2 months. When you’re ready to enjoy, bake them directly from frozen, just add a few extra minutes to the baking time to ensure they’re cooked through.
How can I ensure my filling is well-seasoned?
Great question! Begin by sautéing your vegetables and then taste the filling before assembling the pies. Adjust the seasoning by adding more salt, pepper, or herbs as needed. It’s simple: start small; you can always add more. This little step can make a big difference in flavor.
Are mini chicken pot pies suitable for pets or certain allergies?
While these mini chicken pot pies are a household hit, they are not suitable for pets due to ingredients like onions and garlic, which can be harmful to dogs and cats. If anyone in your family has food allergies, be cautious and consult a healthcare provider before including specific ingredients like milk or gluten-based products.
How do I know when the crescent roll crust is perfectly baked?
Absolutely! Your mini chicken pot pies are done when the crust turns a lovely golden brown—this should take about 15-18 minutes at 375°F (190°C). Keep an eye on them, as oven temperatures can vary. You want a crisp exterior surrounding a warm, cheesy filling. The aroma will also be a clear indicator that they’re ready to be devoured!
Mini Chicken Pot Pies: Cozy Comfort for Quick Dinners
Ingredients
Equipment
Method
- Heat olive oil in a medium saucepan over medium-high heat. Sauté diced onions, celery, and carrots for about 4 minutes until tender.
- Stir in minced garlic and cook for an additional minute until aromatic. Remove from pan and set aside.
- Melt butter in the same saucepan, then whisk in flour to form a roux.
- Gradually add chicken broth and milk while whisking. Stir in sage and thyme, cooking until mixture thickens.
- Combine shredded chicken and sautéed vegetables back into the sauce; season with salt and pepper.
- Preheat oven to 375°F (190°C). Roll out crescent roll dough and cut half for lattice top and half for base.
- Grease a muffin tin, place a square of dough in each cavity, fill with chicken mixture, and top with lattice strips.
- Bake for 15-18 minutes or until crust is golden. Allow to cool for 10 minutes before serving.