There’s something so comforting about a warm, flaky, buttery pot pie filled with creamy chicken and veggies. But why make just one big pie when you can have adorable, handheld versions instead? These Mini Chicken Pot Pies are a total game-changer—perfectly portioned, easy to make, and irresistibly delicious. They’re great for weeknight dinners, meal prep, or even as party appetizers. Trust me, once you try them, they’ll become a household favorite!
Why You’ll Love Mini Chicken Pot Pies
Perfectly Portable – No forks or knives needed! These mini pot pies are great for on-the-go meals or lunchbox surprises.
Easy & Quick – Using store-bought dough and pre-cooked chicken makes this recipe super simple.
Comfort Food Classic – All the creamy, cozy flavors of a traditional pot pie but in a fun, bite-sized form.
Great for Meal Prep – Make a batch and freeze extras for busy days.
Kid-Friendly – Even picky eaters will love these! Plus, they’re the perfect size for little hands.
Ingredients in Mini Chicken Pot Pies
Here’s what makes these mini pot pies so delicious:
Cooked Shredded Chicken: The hearty base of the filling, adding protein and flavor.
Mixed Vegetables: A colorful blend of peas, carrots, corn, and green beans for texture and nutrition.
Cream of Chicken Soup: Makes the filling extra creamy and flavorful.
Chicken Broth: Helps create a smooth, rich sauce.
Crescent Roll or Biscuit Dough: The flaky, golden crust that holds everything together.
Garlic Powder & Onion Powder: Adds depth of flavor.
Salt & Pepper: To season everything perfectly.
Egg Wash: Gives the tops a beautiful golden finish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these irresistible mini pot pies:
Preheat Your Oven: Set your oven to 375°F (190°C) to ensure even baking.
Prepare the Filling: In a bowl, mix shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
Prepare the Dough: Roll out crescent roll or biscuit dough and cut it into circles large enough to fit into a muffin tin.
Assemble the Mini Pies: Press dough circles into a greased muffin tin, forming little cups. Fill each cup with chicken pot pie mixture, making sure not to overfill.
Top with Dough: Place another piece of dough on top, sealing the edges by pinching them together. Cut a small slit in the top for steam to escape.
Brush with Egg Wash: Lightly brush the tops with beaten egg for a golden, shiny crust.
Bake to Perfection: Bake for 15-20 minutes or until the tops are golden brown and crisp.
Cool & Serve: Let them cool for a few minutes before removing from the muffin tin. Serve warm and enjoy!
How to Serve Mini Chicken Pot Pies
These little pot pies are delicious on their own, but here are some fun ways to serve them:
With a Side Salad: A crisp green salad balances the rich, creamy filling.
Alongside Mashed Potatoes: Double down on comfort food with creamy mashed potatoes.
With a Bowl of Soup: Serve with a light soup like tomato basil or butternut squash for a cozy meal.
As a Party Appetizer: Arrange them on a platter with a side of gravy or ranch dressing for dipping.
Additional Tips
Use Rotisserie Chicken: It saves time and adds great flavor.
Try Puff Pastry: For an extra flaky crust, swap the dough for puff pastry.
Make Ahead & Freeze: Assemble and freeze unbaked pies for a quick meal later. Just bake from frozen, adding a few extra minutes to the cook time.
Customize the Filling: Add mushrooms, potatoes, or even a little cheese for a twist on the classic.
FAQ Section
Q1: Can I make these ahead of time?
A1: Yes! Store them in the fridge and bake when ready to eat.
Q2: Can I freeze mini chicken pot pies?
A2: Absolutely! Freeze unbaked pies and bake straight from the freezer.
Q3: How do I store leftovers?
A3: Keep in an airtight container in the fridge for up to 3 days.
Q4: What can I use instead of crescent roll dough?
A4: Biscuit dough, pie crust, or even puff pastry work well.
Q5: Can I use fresh vegetables instead of frozen?
A5: Yes! Just sauté them first to soften before adding to the filling.
Q6: How do I reheat these?
A6: Warm in a 350°F oven for 10 minutes or in the microwave for 30 seconds.
Q7: Can I make this recipe dairy-free?
A7: Use a dairy-free cream soup and substitute plant-based butter if needed.
Q8: What’s the best way to prevent soggy bottoms?
A8: Pre-bake the bottom crust for a few minutes before adding the filling.
Q9: Can I use turkey instead of chicken?
A9: Absolutely! Leftover turkey works great in this recipe.
Q10: How can I make these extra crispy?
A10: Brush the tops with a little melted butter before baking.
Final Thoughts
Mini Chicken Pot Pies are the perfect mix of comfort food and convenience. Whether you’re making them for a cozy family dinner, meal prepping for the week, or serving them at a gathering, they’re guaranteed to be a hit. Try them once, and I promise—they’ll be on repeat in your kitchen!
Print
Mini Chicken Pot Pies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These Crescent Roll Turkey Pot Pie Cups are the perfect comfort food! Flaky crescent roll dough is filled with a creamy turkey and vegetable mixture, then baked to golden perfection. Great for using up leftover turkey or chicken, and perfect for an easy weeknight dinner or meal prep.
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced carrot
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 cup diced or shredded cooked turkey or chicken
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1 can crescent roll dough sheets
- Fresh chopped parsley (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium-low heat, melt the butter. Add the diced onion, celery, and carrot. Cook for 5-8 minutes, stirring occasionally, until softened.
- Add the minced garlic, thyme, salt, and pepper. Stir constantly for about 30 seconds until fragrant.
- Sprinkle in the flour and mix well with the butter and vegetables. Cook for 1 minute.
- Slowly whisk in the chicken stock and heavy cream. Let the mixture come to a simmer and thicken, whisking occasionally, for about 3 minutes.
- Remove from heat and stir in the turkey, peas, and corn. Set aside.
- Grease 8 sections of a muffin tin with baking spray.
- Roll out the crescent roll dough and cut it into 8 equal squares. Press one square into each greased muffin tin section, allowing the corners to overlap the sides.
- Evenly divide the pot pie filling among the crescent cups. Fold the corners of the dough over the filling.
- Bake for 15 minutes or until golden brown.
- Let the pies cool slightly before removing them from the tin. Use a butter knife to gently lift them out.
- Garnish with fresh parsley (if using) and serve warm.
Nutrition
- Serving Size: 1 pot pie cup
- Calories: 230
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg