Dinner in 20 minutes: Crescent roll mini chicken pot pies

Chicken Pot Pies in a Muffin Pan
Dinner in 20 minutes: Crescent roll mini chicken pot pies

Let’s be honest: Pillsbury crescent rolls make any meal better. Bland scrambled eggs? Meh. Crescent rolls and scrambled eggs? YAY. Here’s a genius dinner that’s ready in minutes and everyone who isn’t annoyingly super picky will love: Crescent roll mini chicken pot pies. Aren’t they adorable?

You could use a rotisserie chicken for this.

You could also use shredded chicken in the instant pot.

Let’s suppose you have little heathens who don’t yet appreciate chicken pot pie. You can use some of the chicken for your delicious mini pot pies. The leftover shredded chicken can be transformed into bbq chicken sandwiches, a main course with a veggie, mixed with pasta, or on top of nachos. Instant pot shredded chicken offers endless dinner possibilities.

Here are some kitchen tools for this recipe: an instant pot and a muffin pan (amazon rates this silicone muffin pan as #1.)

Crescent roll mini chicken pot pies
ultimate comfort food

Let’s talk about wine.

Now for the fun stuff: what wine to drink with mini chicken pot pies?? Try a Sauvignon Blanc like the Napa Cellars Sauvignon Blanc, which is light and crisp, and doesn’t taste like grapefruit like most Sauvignon Blancs. Or a Fume Blanc, pronounced Foo-may Bl-ahhhh-nk. Fun side note: What is Fume Blanc? Fume Blanc is actually a Sauvignon Blanc. California Sauvignon Blanc had a bad rep in the 70s, so Robert Mondavi had the genius idea to call it Fume Blanc, and not just for his wines. Napa & Sonoma Valley branded their Sauvignon Blanc wines “Fume Blanc” and many keep the label today.

Crescent roll mini chicken pot pies recipe

Crescent roll mini chicken pot pies

Crescent roll mini chicken pot pies


  • Pillsbury Crescent Rolls
  • Cream of Chicken Soup
  • Chicken Breast
  • Frozen Peas
  • Carrots
  • Chicken Stock


  1. Preheat oven to 375.
  2. Shred cooked chicken. You can use a rotisserie chicken. Or, cook chicken breasts with carrots in a cup of chicken stock in your instant pot for 10 minutes on high. Shred the chicken. (For more detailed instructions, check out The Kitchn’s best way to cook chicken in the instant pot)
  3. Mix shredded chicken, frozen peas, and cooked carrots with cream of chicken soup.
  4. Spray the muffin pan. Roll out the crescent rolls and slice with a pizza slicer into 8 rectangles. Each rectangle is the crust of your mini chicken pot pie. You can lay the dough over or have it open-faced. Both are equally delicious.
  5. Bake for about 15 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 190mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 7g

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