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Healthy Mini Chicken Pot Pies

by Nellie

For a tiny spin on a delicious food, try these Healthy Mini Chicken Pot Pies! Using a muffin tin with crescent roll dough for the crust makes them a cinch to throw together. So gather the ingredients and get ready for an adorably tasty dinner!

Healthy Mini Chicken Pot Pies

Are you tired of the same old dinner every night? If you’re stuck in a dinner rut, put these Healthy Mini Chicken Pot Pies on the menu this week and get ready for a new spin on a family favorite.

Made with chicken or turkey, you can tailor Healthy Mini Chicken Pot Pies to your family’s preferences. You could even switch up the veggies, if it will make it even more palatable for a picky eater.

Using crescent roll dough for the crust is a genius move that saves so much time. You’ll simply roll out the crescent roll sheet and cut it into eight squares. Press each square into a greased muffin pan space then fold the corners of the dough over the pot pie filling and bake. 

Your family will love the individual portions (let’s be honest, we all love the extra crust!) and you’ll love that your family is getting their protein and veggies in one, seriously cute package.

Healthy Mini Chicken Pot Pies are all-inclusive, so you don’t have to make tons of sides or an extra vegetable. They would also work well for an appetizer or small plates occasion.

Ingredients for Health Mini Chicken Pot Pies 

Vegetables: onion, celery, frozen peas and carrots mixture, and corn

Flavor: minced garlic, thyme, salt, and pepper

Sauce: butter, flour, chicken broth, and heavy cream

Meat: diced or shredded chicken or turkey (a rotisserie chicken would be tasty!)

Crust: crescent roll dough sheet (you can also use a can of crescent rolls – simply lay out the dough on a flat surface and pinch the seams together to make one large sheet)

Follow the recipe card for the instructions for making Healthy Mini Chicken Pot Pies then come back and let me know what you think of the recipe!

Healthy Chicken Mini Pot Pies
Yield: 8-10 pies

Healthy Chicken Mini Pot Pies

These chicken mini pot pies are great for weeknight dinners and come packed with vegetables for a great meal.

Ingredients

  • 2 tablespoons butter
  • ¼ cup diced onion
  • ¼ cup diced celery
  • 1 clove garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons 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 mixture
  • ¼ cup corn
  • 1 can crescent roll dough sheets or can of crescent rolls

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 mixture. Cook for about 5 minutes until softened, stirring occasionally. Add the thyme, garlic, salt, and pepper.  Stir mixture for about 30 seconds.  
  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 with 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.


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.  

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If you liked these chicken mini pot pies check out these Amazing Keto Chicken Thigh Spinach Rollups!

 

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