Mini chicken pot pies are the coziest way to turn classic comfort food into grab-and-go bites with creamy filling and flaky crescent crust. Ready in just 25 minutes, this is the easiest party-friendly pot pie shortcut.
Holly’s Recipe Highlights
- Flavor: Creamy, savory chicken and vegetables are wrapped in a buttery, flaky crust.
- Recommended Tools: You’ll want a medium cookie scoop for quick filling and a 3-inch biscuit cutter to make perfect crescent circles.
- Time-Saving Tip: Use a rotisserie chicken and a frozen veggie blend to make this quick.
- Serving Suggestions: I love turning these mini chicken pot pies into a lunchbox win, an after-school snack plate, or pairing them with a simple salad. They are also great for game day!
Ingredients for Mini Chicken Pot Pies
- Cream of Chicken Soup: Canned creamy soup is the shortcut “gravy” base. The cream of chicken soup can be replaced with cream of mushroom for a deeper flavor.
- Chicken: Rotisserie chicken, leftover baked chicken, shredded chicken, or thawed cooked diced chicken all work. Make sure to chop it into small pieces so it fits cleanly in each cup.
- Vegetables: Use a mixed vegetable blend, or swap in frozen peas and carrots. Remember to keep pieces small for even bites.
- Crescent Rolls: The best crust for these chicken bites is made by Pillsbury crescent roll dough. Press the seams together if using perforated dough, so the filling doesn’t leak out.
- Variations: For extra flavor, I like to stir in a handful of shredded cheddar, or add a pinch of dried thyme or Italian seasoning. The water can also be replaced with chicken broth.
Quick Step-by-Step
- Simmer all the filling ingredients in a saucepan.
- Place the dough in muffin tins.
- Add the filling.
- Bake (full recipe below).
Holly’s Tips for the Perfect Bite
- If it looks runny, simmer 1 to 2 extra minutes.
- Keep filling slightly below the top edge to prevent boil-over and sticking.
- Let them cool 3 to 5 minutes, then gently twist and lift with a small offset spatula or butter knife.
- These can be made ahead; just cook the filling up to 2 days ahead, chill, then assemble right before baking.
Store, Freeze, Reheat
- Refrigerate: Cool, then store in an airtight container for up to 4 days.
- Freeze: Freeze baked mini pot pies (best wrapped individually) for up to 3 months for best quality.
- Reheat: Thaw in the refrigerator overnight. Reheat in the oven at 300°F for about 15 minutes, or until heated through.
More Pot Pie Comfort
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Mini Chicken Pot Pies
Creamy chicken and veggies baked into flaky crescent cups for the easy and cozy mini Chicken Pot Pies.
Equipment
Ingredients
- 1 (10.5 ounce) can condensed cream of chicken soup
- 5 ounces water
- 8 ounces cooked chopped chicken
- 6 ounces frozen mixed vegetables
- salt and pepper to taste
- 1 can crescent rolls
Instructions
- Preheat oven to 375˚F. Spray muffin tin with cooking spray.
- Stir together soup and water in a saucepan, then add chicken and vegetables. Bring to a boil and cook for 2 minutes, remove from heat, and season with salt and pepper to taste.
- Unroll crescents and cut into circles or squares, fitting them into the muffin tins.
- Fill each tin with chicken mixture.
- Bake for 12-14 minutes or until the dough is golden brown in color.
Notes
Make filling in advance and keep it in the refrigerator until ready to assemble. Or assemble mini pot pies and store in the refrigerator until ready to bake.
Leftovers can be refrigerated in an airtight container for up to 4 days. For longer storage, freeze individually then move to a zippered bag with the date labeled on the outside for about 3 months.
Thaw frozen chicken pot pie bites before reheating. Place on a baking sheet in a preheated 300˚F oven for about 15 minutes, or heat for 5 minutes in a 325˚F air fryer.
Nutrition Information
Calories: 129kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 343mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Mini Chicken Pot Pies recipe!
Can’t wait to try this. Will be taking it to our senior center covered dish dinner
Ruby, let us know how it turns out.
Wonder if you can freeze these?
Can you list a calorie count for this?