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Crescent Roll Mini Pot Pie Recipe

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Description

Crescent roll mini pot pies are a delicious and easy meal that is sure to please the whole family. These mini pot pies are made with crescent roll dough and are filled with a savory mixture of diced chicken, celery, carrots, potatoes, and peas. The pot pies are then topped with a buttery, flaky crescent roll crust that is sure to make your mouth water. This recipe is great for busy weeknights, as it only takes about 30 minutes to make. So, if you're looking for a quick and delicious meal that everyone will love, then this crescent roll mini pot pie recipe is the perfect choice.

Prep Time

This recipe is quick and easy to make, so it only takes about 15 minutes of prep time. This includes gathering all of the ingredients, preheating the oven, and prepping the filling for the pot pies. Once the ingredients are gathered and prepped, the pot pies are ready to be assembled.

Cook Time

After the pot pies are assembled, they need to be baked in the oven for about 15 minutes. During this time, the crescent roll crust will become golden brown and crispy. Once the pot pies are done baking, they are ready to be served.

Ingredients

  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tablespoon olive oil
  • 1 cup diced cooked chicken
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced potatoes
  • 1/2 cup frozen peas
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 2 tablespoons butter, melted

Instructions

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken, celery, carrots, potatoes, and peas. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.

3. Add garlic powder, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.

4. Add chicken broth and reduce heat to low. Simmer for 5 minutes, stirring occasionally.

5. Unroll crescent roll dough and cut into 12 equal pieces. Place 1 piece of dough in each muffin cup.

6. Spoon chicken and vegetable filling into each muffin cup. Drizzle with melted butter.

7. Bake for 15 minutes or until crescent roll crust is golden brown and filling is heated through.

8. Let cool for 5 minutes before serving.

Equipment

  • Large skillet
  • 12-cup muffin tin
  • Spatula
  • Measuring cups and spoons
  • Knife

Notes

This recipe can easily be made vegetarian by omitting the chicken and replacing it with additional vegetables. You can also add other vegetables if desired. If you don't have chicken broth, you can use vegetable broth instead.

Nutrition: Per Serving

Calories: 332, Fat: 15 g, Carbohydrates: 39 g, Protein: 11 g, Sodium: 605 mg, Sugar: 3 g

Recipe Tips

  • For a vegan version of this recipe, use vegan butter and omit the chicken.
  • If you don't have a muffin tin, you can use a 9x13 baking dish instead.
  • These mini pot pies can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.
  • Try adding different vegetables to the filling such as corn, bell peppers, or mushrooms.
  • For a cheesy version, sprinkle grated cheese on top of the crescent roll crust before baking.

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