Easy Individual Chicken Pot Pies

These Individual Chicken Pot Pies are easy to make. Stuffed with chicken, peas, carrots, corn and celery in a creamy sauce, they are cupped with refrigerated crescent dough.

mini chicken pot pies on a cutting board with text

I love chicken pot pie in all it’s forms, especially when it’s made at home. I love our Skillet Chicken Pot Pie for being a one-pan meal made on the stove, and the traditional big Turkey Pot Pie to slice into pieces.

Yet I recently realized I can take my favourites one step further.

individual chicken pot pies on a cutting board

This easy individual chicken pot pie recipe is much-loved not only for being a 30 minute meal, yet there is really something to love about individual servings.

Mainly because I hate it when you cut a traditional pot pie and the insides run out and doesn’t stay in pie form on the plate. These don’t do that!

Plus having your own pot pie is just fun. All the delicious creamy filling held in a dough pocket simply makes the whole meal taste better.

Individual chicken pot pies with crescent rolls has become my favourite way to make a comforting classic.

individual chicken pot pie in a muffin tin

Individual Chicken Pot Pie Ingredients:

  • Butter
  • Onion
  • Celery
  • Garlic
  • Dried thyme
  • Salt
  • Pepper
  • Flour
  • Chicken broth
  • Heavy cream
  • Cooked chicken or turkey 
  • Frozen peas and carrots
  • Corn
  • 1 can crescent roll dough sheets, or 1 can of crescent rolls
uncooked chicken pot pies in muffin tins

How to Make Individual Chicken Pot Pie:

  • Cook the celery, onion, peas and carrots on the stove in the butter, for 5 minutes. Add the spices, stir and cook for another minute.
  • Make the mixture creamy and thick by adding in (and simmering) the flour, chicken broth and the heavy cream.
  • Remove from the heat, stir in the cooked meat and corn.
  • Grease a muffin tin with and spread out and cut the crescent roll dough. Overlap over each muffin tin section.
  • Fill the cups with the filling and fold the corners of the dough over the filling. 
  • Bake until golden brown, cool a little and enjoy!
uncooked mini chicken pot pies in a muffin tin with crescent rolls

Individual Chicken Pot Pie Tips:

  • This recipe is great using chicken or turkey. I like to use leftovers or rotisserie with this recipe. It really cuts down on the prep and cooking time, since the cooking of the meat is already complete – making it a 30 minute meal.
  • Add in diced cooked potatoes as well if you wish. The nice thing about this recipe is that the vegetables you use is completely on preference.
  • If you are unable to find crescent roll dough sheets you can use a can of 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 before cutting it into 8 squares.  
individual mini chicken pot pies on a cutting board

When it comes to making pot pies, between the crust, sauce and chicken – you could spend many hours in the kitchen.

This recipe cuts some corners on time, without sacrificing taste. In actuality, it tastes better because there’s a bit of crust for every bite!

How Long Does Chicken Pot Pie Last In the Fridge?

One of the best parts about making chicken pies, is having them for leftovers. If you have some leftover chicken pot pie, place into an airtight container or cover well with plastic wrap, and refrigerate for up about 3 days.

Any longer and it will most likely become too soggy to fully enjoy.

mini chicken pot pi on a plate

How to Reheat Chicken Pot Pie

Sometimes it can be a challenge to reheat a meat pie. Too often the pie crust becomes a soggy mess and it loses its flaky texture. That is not what chicken pot pie is about.

Here are three different ways to reheat chicken potpie so that it’s just as tasty as when it was first made with its flaky crust.

Let’s call it the best way, better way (or better results), and the easy convenient way. They are all efficient methods yet it will depend on preference and time.

Using an Oven to Reheat Chicken Pot Pie

Using a conventional oven or toaster oven is simply the best way, although time consuming. Yet follow these steps to successfully reheat chicken pot pie using this best choice.

  1. Preheat the oven to 300°F.
  2. Place the pie on a baking tray and use aluminum foil to completely cover the entire pie.
  3. Place it in the oven and cook for 15 minutes, yet check after 10 minutes to avoid overcooking.
  4. Check the internal temperature of the hot chicken pot pie (inserted into the center of the pie) using a food thermometer. If the temperature is 165°F or above, it is properly reheated!

Using a Stove to Reheat Chicken Pot Pie

You can use a skillet and the stovetop to reheat as well. Follow these steps.

  1. Heat a skillet on medium-high heat.
  2. Place one individual cooked chicken pie into in the pan.
  3. Let the chicken pot pie heat up for 4 minutes, then flip and heat up the other side for 4 minutes.
  4. Altering until the filling is properly heated. Again, use a thermometer and check the center of the chicken pot pie if you are unsure if it is properly reheated.

Using a Microwave to Reheat Chicken Pot Pie

As you’d expect, the microwave oven is the easiest and quickest way to heat up a chicken pot pie. It’s one of the reasons why we have and love this kitchen appliance.

While this fastest way might not give you the best results, the convenience sometimes outweighs the drawbacks. To get the best results and not a mushy mess, here are some tips:

  1. If possible choose the lowest power setting (low heat) on the microwave.
  2. Place the pie on a microwave-safe plate and cover with a damp paper towel.
  3. Individual chicken pot pies will reheat better than one whole pie using the microwave.
  4. Cook on low for 2 minutes. If needing more time, cook in 1 minute increments until the pie is heated to your liking.

More Baked Chicken Recipes:

individual mini chicken pot pies on a cutting board

Easy Individual Chicken Pot Pies

Yield: 1
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

These INDIVIDUAL CHICKEN POT PIES are easy to make. Stuffed with chicken, peas, carrots, corn and celery in a creamy sauce, they are cupped with refrigerated crescent dough. You can also make them with Turkey!

Ingredients

  • 2 tbsp butter
  • ¼ cup diced onion
  • ¼ cup diced celery
  • 1 clove minced garlic 
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp 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
  • ¼ cup corn
  • 1 can crescent roll dough sheets, or can of crescent rolls *See Note

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. Cook for about 5 minutes until softened, stirring occasionally. Add the thyme, garlic, salt, and pepper.  Stir mixture and cook for another minute.  

    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 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.

    7. Enjoy!

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.  
    • Substitute vegetables as desired
    • You can use chicken or Turkey in this recipe
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 81mgSodium: 671mgCarbohydrates: 42gFiber: 2gSugar: 7gProtein: 14g

Did you make this recipe?

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mini chicken pot pies on a board and in a muffing tin with text

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