These almost-homemade Mini Chicken Pot Pies are the perfect finger-food for a party! Or a last-minute dinner that your kids will love. Crescent rolls from a can make prep quick and easy!

I just want to start out by saying that when Bob Marly died, they found multiple species of bugs in his dreadlocks. Or so the stories say. Please, believe the stories, because it will soften the blow of what I’m about to tell you.

So we’re in the kitchen getting dinner ready. Eric and Charlotte are coaching Truman on how to treat bugs. (You know, training him not to demolish them on sight.) “Be NICE to the bugs, Truman! Bugs are our friends!”

Then I run my fingers through my hair and there it is. The tiniest (dare I say cutest?) little slug, waving its antennae at me. No bigger than my pinky fingernail. We both just stared at each other. Then I screamed.

Ingredients :
For the Easy Mini Chicken Pot Pies:

2 cups cooked chicken, diced

1 cup mixed vegetables (e.g., peas, carrots, corn, green beans)

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced potatoes

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package refrigerated pie crusts (2 crusts)

1 egg (for egg wash)

DIRECTIONS

For the Easy Mini Chicken Pot Pies Filling:

In a large skillet, melt the unsalted butter over medium heat.

Add the diced onions, celery, and potatoes. Cook until the vegetables are softened, about 5-7 minutes.

Stir in the all-purpose flour, salt, and black pepper to create a roux. Cook for an additional 2-3 minutes to eliminate the raw flour taste.

Gradually pour in the chicken broth and whole milk, stirring constantly until the mixture thickens and is smooth.

Add the diced chicken and mixed vegetables to the skillet, stirring to combine. Cook for an additional 5 minutes, allowing the flavors to meld.

Remove from heat and set aside.

For Assembling and Baking the Mini Chicken Pot Pies:

Preheat your oven to 375°F (190°C).

Roll out the refrigerated pie crusts on a floured surface. Using a round cutter or a glass, cut out 12 circles for the bottom crusts and 12 slightly smaller circles for the top crusts.

Fit the larger circles into the bottoms of a muffin tin, pressing them down to create pie crusts.

Spoon the chicken and vegetable filling into each pie crust.

Place the smaller pie crust circles on top of the filling, sealing the edges with the bottom crusts. You can use a fork to crimp the edges for a decorative touch.

Beat the egg to create an egg wash and brush it over the tops of the mini pot pies.

Make a small slit or vent in the center of each pie crust to allow steam to escape during baking.

Bake in the preheated oven for 25-30 minutes or until the crusts are golden brown and the filling is bubbling.

Remove the Easy Mini Chicken Pot Pies from the oven and let them cool slightly before serving. Enjoy the bite-sized comfort!