Mini Chicken Pot Pies – Bite-Sized Comfort Food
If you’re craving comfort food but want something easy, fun, and perfectly portioned, these Mini Chicken Pot Pies are your new go-to. With a buttery crescent roll crust, creamy chicken-vegetable filling, and golden-brown tops, they deliver everything you love about classic chicken pot pie—in a handheld version.
These little pies are great for weeknight dinners, party appetizers, or freezer meal prep. No rolling pins, no crimping—just press, fill, bake, and enjoy!
Equipment You’ll Need
- Two 12-cup muffin tins
- Mixing bowls
- Wooden spoon or spatula
- Biscuit cutter (or drinking glass)
- Pastry brush (for egg wash)
- Cooling rack
Ingredients
For the Filling
- 1 (10.5 oz) can cream of chicken soup (or homemade substitute)
- ¼ cup chicken stock (low-sodium)
- 1 cup cooked shredded chicken (rotisserie chicken works great!)
- 9 oz (about 2 cups) frozen mixed vegetables, thawed & drained
For the Crust
- 3 (8-count) packages refrigerated crescent roll dough (24 triangles total)
Optional Add-Ins & Finishes
- ½ tsp garlic powder or dried thyme
- 1 tbsp fresh parsley, chopped
- 1 egg + 1 tsp water (for egg wash)
- Flaky sea salt or black pepper
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C).
- Lightly spray muffin tins with nonstick spray.
2. Make the Bottom Crusts
- Unroll dough and press seams together into sheets.
- Cut into 3-inch rounds using a biscuit cutter.
- Press each round into a muffin cup, forming a pocket.
3. Prepare the Filling
- In a bowl, mix soup, chicken stock, shredded chicken, and thawed veggies.
- Stir until combined. Season with herbs if desired.
4. Fill the Crusts
- Spoon filling into each crust, filling ¾ full.
5. Add the Top Crust
- Cut dough into strips and lay in a crisscross pattern (or small piece on top).
- Brush with egg wash for a golden finish.
6. Bake
- Bake 16–18 minutes, until puffed and golden.
- If browning too quickly, cover loosely with foil.
7. Cool & Serve
- Let rest 5–10 minutes before removing.
- Serve warm with fresh herbs, sour cream, or hot sauce.
Pro Tips
- Drain veggies well → prevents soggy pies.
- Don’t overfill → leave space so tops stay intact.
- Rotisserie chicken = shortcut → adds flavor & saves time.
- Cool before removing → helps filling set.
- Freeze unbaked pies → bake straight from frozen with +3–5 mins.
Storage & Make-Ahead
- Fridge: Store in airtight container up to 4 days. Reheat at 350°F for 10 mins.
- Freezer (unbaked): Assemble, freeze, wrap, then bake from frozen.
- Freezer (baked): Cool, wrap, and freeze. Reheat at 350°F for 15–18 mins.
Variations & Substitutions
- Soup Swap: Cream of mushroom or celery.
- Protein Twist: Turkey, tuna, or plant-based crumbles.
- Crust Change: Use puff pastry or pie crust rounds.
- Veggie Mix: Peas, corn, diced potatoes, or spinach.
- Flavor Boost: Stir in smoked paprika, Worcestershire, or cheddar cheese.
FAQ
Q: Can I make them without a muffin tin?
A: You can try ramekins, but muffin tins work best for shape.
Q: Why did mine turn out soggy?
A: Likely from undrained veggies or underbaking.
Q: Are they gluten-free?
A: Only if using certified GF crescent dough and soup.
Mini Chicken Pot Pies
Ingredients
Equipment
Method
- Preheat oven to 400°F. Grease muffin tins.
- Cut crescent dough into rounds, press into muffin cups.
- Mix soup, stock, chicken, and veggies. Spoon into crusts.
- Top with dough strips or pieces. Brush with egg wash if desired.
- Bake 16–18 mins until golden. Cool 5 mins before removing.
Notes