I’m always on the hunt for crescent roll recipes using chicken or turkey and these pot pie cups are delicious. They are great for a quick dinner or lunch and the kids gobble them up!
This recipe calls for leftover turkey but you can replace it with cut up chicken just as easily.
The Pillsbury crescent rolls make this meal a breeze as it creates a buttery crunchy “crust” around the filling in a muffin tin pan.
The inside of the pot pie cups are stuffed with a delicious creamy filling that could be also used in a regular pie pan.
A traditional chicken pot pie turned into finger food for the kids! (No forks required)
Hope you and your family love these as much as we did!
Crescent Roll Turkey Pot Pie Cups
- 2 tablespoons unsalted butter
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup diced carrot
- 1 clove garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoon all-purpose flour
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 cup diced or shredded cooked turkey or chicken
- ¼ cup frozen peas
- ¼ cup frozen corn
- 1 can crescent roll dough sheets
- Fresh chopped parsley garnish, optional
- Preheat the oven to 375°F. In a large skillet over medium-low heat melt the butter. Add the onion, celery, and carrot. Cook for 5-8 minutes until softened, stirring occasionally. Add the garlic, thyme, salt, and pepper, stirring constantly until fragrant, 30 seconds. Add the flour and mix with the butter in the pan, let cook for 1 minute. Slowly whisk in the chicken stock and the heavy cream. Let come to a simmer until thickened, whisking occasionally for about 3 minutes.
- Take off the heat, stir in the turkey, peas, and corn, set aside.
- Grease a muffin tin with baking spray in 8 of the sections, set aside. Roll out the crescent roll dough and cut it into 8 equal squares. Gently press down one square into one of the greased sections on the muffin tin. Make sure the corners are overlapping the sides. Repeat with the rest of the dough.
- Evenly fill the cups with the pot pie filling. Fold the corners of the dough over the filling. Bake for 15 minutes or until golden brown. Let the pies cool slightly in the tin before removing them. I find using a butter knife to lift them out the easiest way. Garnish with optional parsley and serve.
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