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Chicken Pot Pie Crescent Rolls

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Chicken Pot Pie Crescent Rolls are fun and easy to make for any holiday party. These mini crescent dough cups are filled with chicken pot pie filling and baked. They are the perfect bite-sized appetizer to hand out at Thanksgiving. Your family and friends will love them!

Chicken Pot Pie Crescent RollsChicken Pot Pie Crescent Rolls

These individual chicken pot pies are made by placing the crescent dough in the cups of a muffin tin to use as the crust and then filling them up with the pot pie mixture and baking in the oven. Instead of making an entire casserole and then scooping out servings onto plates (which can be messy), you can just pass around a plate with these little homemade cups before or with dinner. 

Since these cups are “open-faced” you can add some chopped parsley, minced green onions, or shredded cheese as a topping. A little extra flavor, texture, and presentation will really level up your chicken pot pie crescent rolls.

How to make Chicken Pot Pie Crescent Rolls

Chicken Pot Pie Crescent Rolls

Preheat oven to 375° and grease a muffin tin with cooking spray. 

In a large skillet over medium heat, melt butter.

 Add carrots, celery, onion, and thyme and season with salt and pepper. 

Chicken Pot Pie Crescent Rolls

Cook until softened, 3 minutes, then stir in flour and cook 1 minute.

Chicken Pot Pie Crescent Rolls

Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.

Chicken Pot Pie Crescent Rolls

Stir in chicken, corn, and peas and simmer until warmed through.

 Remove from heat and set aside.

Chicken Pot Pie Crescent RollsOn a lightly floured surface, roll out crescent dough, and pinch seams together. 

Cut into 12 squares. Place squares into muffin tin slots. 

Chicken Pot Pie Crescent Rolls

Spoon heaping spoonfuls of chicken mixture into each crescent cup.

Chicken Pot Pie Crescent RollsBake until the crescent is golden, about 15 minutes. 

Let cool slightly, pop out of muffin tray and serve.

Chicken Pot Pie Crescent Rolls

Tips for success/variations: 

  • These chicken cups can also be made into pockets or hand-pies easily. Just lay the dough out on the counter in squares, place some filling in the middle, and fold the dough into a triangle. Close the edges with a fork and brush the tops with an egg wash.  
  • To make this pot pie recipe even creamier, add four ounces of cream cheese to the filling. 
  • You can also make the chicken mixture in a crockpot or slow cooker.  
  • Pillsbury crescent dough is the best brand to use for the dough. 

How to serve: 

Some other appetizers you can serve alongside these chicken pot pie crescent rolls are Crockpot Cranberry Meatballs, Loaded Ranch Twice Baked Potatoes, or Creamy Christmas “Holly” Avocado Deviled Eggs.

Here are a few meal ideas that also pair well with cranberry sauce: Oven Baked Pork Chops, Slow Cooker Honey Mustard Ham, or Beer Can Chicken.

How to store: 

Keep any leftovers in the fridge for up to five days in an airtight container. You can also make these cups ahead of time and freeze them. Put them in a freezer bag and be sure to label them so you remember what’s in the bag when you find it in the freezer later. 

To reheat, place the cups in the microwave and heat in 30-second increments until they’re heated all the way through. 

FAQs: 

Can you substitute pie crust for crescent rolls? 

Yes, you can use pie crust or even puff pastry for the crust in this recipe. Any of them will work well. 

Can I make a crust for the top too? 

Absolutely! Place a square of the dough right on top of the filling in the muffin tin and brush with egg wash.

Can I use frozen vegetables instead of fresh vegetables? 

If you have a bag of frozen veggies in the freezer, feel free to use them in place of fresh carrots, corn, and peas. 

Yield: 12 servings

Chicken Pot Pie Crescent Rolls

Chicken Pot Pie Crescent Rolls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp. salted butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 large onion, chopped
  • 2 tsp. fresh thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 2/3 c. chicken broth
  • 1/2 c. heavy cream
  • 2 c. diced chicken
  • 1/2 c. frozen peas
  • 1/2 c. frozen corn
  • 1 tube crescent dough

Instructions

  1. Preheat oven to 375° and grease a muffin tin with cooking spray. 
  2. In a large skillet over medium heat, melt butter.
  3. Add carrots, celery, onion, and thyme and season with salt and pepper. 
  4. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
  5. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.
  6. Stir in chicken, corn, and peas and simmer until warmed through.
  7. Remove from heat and set aside.
  8. On a lightly floured surface, roll out crescent dough, and pinch seams together. 
  9. Cut into 12 squares. Place squares into muffin tin slots. 
  10. Spoon heaping spoonfuls of chicken mixture into each crescent cup.
  11. Bake until the crescent is golden, about 15 minutes. 
  12. Let cool slightly, pop out of muffin tray and serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 133Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 136mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 7g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

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Adelina

Friday 19th of November 2021

What a fun way to serve this yummy comfort food!

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