Healthy Mini Chicken Pot Pies

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.

Mini Chicken Pot Pies: Comfort Food in Bite-Sized Goodness

Imagine all the cozy, comforting flavors of a classic chicken pot pie but in a mini, bite-sized version. These mini chicken pot pies offer flaky pastry, tender chunks of chicken, and a medley of veggies in a creamy sauce, all in a convenient handheld format. They’re perfect for parties, potlucks, or even just a fun family dinner.

FAQs

Q: Can I use puff pastry instead of crescent rolls? A: Yes, puff pastry will provide a different texture but still make for a delicious pot pie.

Q: What kind of chicken should I use? A: Cooked, shredded rotisserie chicken works well, but you can also use leftover turkey.

Q: Can I make these vegetarian? A: Absolutely! Substitute the chicken with your favorite protein like tofu or seitan and use vegetable broth instead of chicken broth.

Tips and Tricks

• Sauté Your Veggies: Make sure to sauté your onions, celery, and garlic until they’re soft for maximum flavor.
• Creamy Consistency: The heavy cream can be adjusted to make the filling as creamy as you like.
• Portion Control: Use a muffin tin for even and easy portioning of the mini pies.

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. 

Variations

• Go Spicy: Add a dash of cayenne pepper for some heat.
• Cheese, Please: A sprinkle of shredded cheddar in each mini pie can add a cheesy twist.

Where to Serve

These mini chicken pot pies make a versatile addition to any meal setting. They are great for holiday dinners, children’s parties, and even as appetizers during game day.

Storage

Store in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months; just reheat in the oven to regain their flaky goodness.

Common Problems and How to Avoid Them

• Soggy Bottom: Make sure to preheat your oven. A hot oven helps the dough crisp up fast, preventing sogginess.
• Runny Filling: Ensure your flour is well-incorporated to thicken the filling properly.

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)

Tips for Making This Recipe with Kids

• Veggie Prep: Let the kids help by washing the veggies or even measuring out the frozen peas and carrots.
• Dough Fun: Kids will love pressing the dough into the muffin tins or even using cookie cutters to make fun shapes for the top.
• Taste Test: Let them taste the filling (once cooled) to see if it needs any extra seasoning.

Topping Options

• Fresh Herbs: A sprinkle of chopped parsley or chives adds color and flavor.
• Parmesan Dusting: A light grating of Parmesan before baking adds a wonderful aroma and a hint of nuttiness.

Why This Recipe Works

• Well-Balanced Flavors: The combination of thyme, garlic, and a mix of fresh and frozen veggies offers depth of flavor.
• Perfect Pastry: Using crescent roll dough sheets makes this recipe quick and easy while providing a flaky crust.
• Creamy Yet Not Heavy: The use of heavy cream makes the filling rich, but not overwhelmingly so, creating a balanced bite.

So if you’re in the mood for comfort food but want something that’s easy to share (or easy to enjoy solo), these mini chicken pot pies are the perfect treat. With their balanced flavors, flaky crust, and creamy filling, they’re sure to be a hit with both kids and adults.

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!

What are some other amazing chicken recipes you can make for dinner?

• The Best Copycat Panda Express Orange Chicken
• Easy Honey Soy Chicken Thighs For Dinner Tonight
• How To Make Garlic Chicken Parmesan With Bowtie Pasta
• Easy 3 Ingredient Slow Cooker Hawaiian Chicken Recipe
• Easy Authentic Jamaican Jerk Chicken Recipe

Yield: 8-10 pies

Healthy Chicken Mini Pot Pies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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

Print

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.  

1. 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.
2. Remove from the heat, stir in the chicken and corn.
3. 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.
4. Fill the cups with the filling. Gently fold the corners of the dough over the potpie filling. 
5. 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.  

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 311Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 54mgSodium 438mgCarbohydrates 28gFiber 2gSugar 5gProtein 10g

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