Family favorite Muffin Pan Chicken Pot Pies are the perfect comfort food in individual portions. This flavorful dinner is always a win!

Muffin Pan Chicken Pot Pies

Have you ever noticed that food sometimes just tastes better in smaller portions? Sliders, truffles, appetizers…all are delicious and small enough to finish in just a bite or two. I’ve also noticed that my kids will gobble up smaller sized individually sized portions of food they wouldn’t normally be won over by! So that’s a WIN!

With the new school year ever so quickly approaching I’m focusing on trying to find some new additions to our menu rotation. Muffin Pan Chicken Pot Pies are simple, yummy, and are definitely going to be reappearing time and time again at our dinner table. 

This recipe is one of those simple dinners that you can prep parts of ahead of time. Get the chicken cooked earlier in the day, or better yet use leftovers.

What I really like about this recipe is the homemade sauce, no canned soup in this recipe. I think you’ll find making your own sauce from scratch is easier than you’ve imagined. And oh so tasty too!

What ingredients do you need to make this recipe?

• Butter
• Flour
• Seasonings: salt, pepper, garlic powder, poultry seasoning, and onion powder
• Chicken broth
• Milk
• Chicken breast
• Mixed vegetables
• Crescent rolls

Some tips for making this meal:

• If you have extra mixture, you can freeze it for later. To thaw later, heat in a saucepan on medium-low until heated through.
• I often use a rotisserie chicken on busy days.
• Use Cresent Roll “sheets” if you can find them, they come as one sheet with no perforations.

Simple steps to make this dinner:

Preheat your oven to 375° degrees. Spray a muffin pan with non-stick spray, set aside. In a 2-quart saucepan, heat butter over medium heat, until melted. Whisk in flour, until well combined. Cook for 1-2 minutes.

Stir in seasonings. Slowly whisk in the chicken broth, followed by the milk, cook over medium, stirring frequently, until it begins to thicken.

Add in cooked chicken and vegetables, stir to combine. Continue cooking until the mixture is heated through. Remove from heat.

Roll the crescent roll dough out onto a large cutting board. Press together the seams of the crescent rolls, then cut the dough evenly into 8 squares.

Take each square and press it down into your prepared muffin tin. Add spoonfuls of the pot pie mixture evenly to each cup.

Bake in your 375-degree oven for 16-18 minutes until crescent rolls are a golden brown color. Cool for about 5 minutes, then remove your crescent chicken pot pie cups from the pan.

Try these other easy to make dinner options:

• Air Fryer Loaded Mini Meatloaf
• Polynesian Sheet Pan Pork Chops
• Hash Brown Taco Casserole
• Instant Pot Honey Mustard Chicken

How about a delicious side to serve with this dinner?

• Slow Cooker Cheesy Crocked Corn
• Roasted Broccoli with Bacon
• Melting Potatoes
• Feta Olive Salad

 

 

Yield: 4 servings

Muffin Pan Chicken Pot Pies

Print

Family favorite Muffin Pan Chicken Pot Pies are the perfect comfort food in individual portions. This flavorful dinner is always a win!

Prep Time 10 minutes

Cook Time 30 minutes

Cooling Time 5 minutes

Total Time 45 minutes

Ingredients

• 1/3 cup butter, unsalted
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon poultry seasoning
• 1 3/4 cup chicken broth
• 1/2 cup milk
• 2 cups boneless, skinless chicken breasts, cooked & chopped
• 12 ounces frozen mixed vegetables, cooked
• 1 8 ounce can crescent rolls

Instructions

1. Preheat your oven to 375° degrees. Spray a muffin pan with non-stick spray, set aside.
2. In a 2-quart saucepan, heat butter over medium heat, until melted.
3. Whisk in flour, until well combined. Cook for 1-2 minutes.
4. Stir in seasonings.
5. Slowly whisk in the chicken broth, followed by the milk, cook over medium, stirring frequently, until it begins to thicken.
6. Add in cooked chicken and vegetables, stir to combine. Continue cooking until the mixture is heated through. Remove from heat.
7. Roll the crescent roll dough out onto a large cutting board. Press together the seams of the crescent rolls, then cut the dough evenly into 8 squares.
8. Take each square and press it down into your prepared muffin tin.
9. Add spoonfuls of the pot pie mixture evenly to each cup.
10. Bake in your 375-degree oven for 16-18 minutes until crescent rolls are a golden brown color. Cool for about 5 minutes, then remove your crescent chicken pot pie cups from the pan.

Notes

If you have extra mixture, you can freeze it for later. To thaw later, heat in a saucepan on medium-low until heated through.

I often use a rotisserie chicken on busy days.

Use Cresent Roll "sheets" if you can find them, they come as one sheet with no perforations.