Description
This Individual Chicken Pot Pie recipe offers a delightful and convenient way to enjoy the classic comfort dish in perfectly sized portions. Using flaky crescent roll dough for a golden crust, tender chicken, and a creamy vegetable filling, these pot pies are ideal for a quick weeknight dinner or casual gatherings.
Ingredients
Scale
For the Filling
- 3 tablespoons butter
- 1 tablespoon dried minced onion
- 3 tablespoons flour
- 1 cup chicken broth (+ 1 tablespoon, optional)
- 1/3 cup milk
- 1/4 teaspoon salt (more to taste)
- 1/4 teaspoon pepper
- 1/8 teaspoon celery seed
- 1/2 cup frozen peas and carrots
- 1 cup cooked and chopped chicken (rotisserie recommended)
For the Crust
- 1 (8 ounce) can crescent rolls
- Butter, melted (for brushing)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375 degrees F (190 degrees C). Generously grease 8 wells of a muffin tin to prevent sticking and ease pie removal.
- Cook Onion and Make Roux: In a medium skillet, melt the butter over medium heat. Add dried minced onions and cook for about one minute to release their flavor. Stir in the flour, whisking continuously for about one minute to cook the flour and form a roux.
- Incorporate Liquids: Gradually whisk in the chicken broth and milk, adding slowly to prevent lumps. Continue whisking until the mixture is smooth and thickened.
- Season and Add Spices: Stir in salt, pepper, and celery seed to enhance the filling’s flavor profile.
- Add Vegetables and Chicken: Mix in the frozen peas, carrots, and chopped cooked chicken until everything is well combined. Remove from heat.
- Prepare Crescent Roll Dough: Unroll the crescent dough sheet. Using your fingers, quickly pinch together the perforated triangular edges to seal the dough into one sheet. Cut the dough into 16 equal rectangles using a pizza cutter or knife.
- Assemble Pot Pies: Place one dough rectangle into each muffin tin well, pressing it firmly into the bottom and up the sides. Spoon about 1/8 of the chicken filling onto the dough. Top with another rectangle of dough and attempt to seal the edges by pinching with your fingers; it’s okay if the seal isn’t perfect.
- Vent the Pies: Use a knife to poke a few slits in the top dough layer of each pie to allow steam to escape during baking.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the crust is golden brown and cooked through. The browning indicates the bottoms are baked as well.
- Brush with Butter: Remove the pies from the oven and brush their tops with melted butter for additional flavor and shine.
- Serve: Let the pot pies cool slightly, then serve immediately for best taste and texture.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- You can substitute frozen mixed vegetables if peas and carrots are unavailable.
- For a creamier filling, add the optional extra tablespoon of chicken broth as needed.
- If desired, these pot pies can be made ahead and refrigerated before baking; add a few extra minutes to baking time if baking from chilled.
- Ensure the muffin tin is well greased to avoid sticking and ease removal.
- Poking vents on top helps prevent soggy crust caused by trapped steam.
