There are few things more comforting than a warm, flaky chicken pot pie straight from the oven. But when I discovered how to make them mini-sized, everything changed. These bite-sized versions are just as hearty and flavorful as the traditional kind, but they’re also incredibly easy to serve, fun to eat, and perfect for weeknight dinners, parties, or after-school snacks.
I originally stumbled across the idea while browsing for quick dinner recipes that didn’t skimp on taste. The first time I made these, I knew they were going to be a regular part of my rotation. They’re buttery, creamy, and filled with tender chicken and veggies, all wrapped up in golden crescent roll dough. Let me tell you exactly how I make them and why they’re such a crowd-pleaser in my kitchen.
Why These Mini Chicken Pot Pies Work
These are not just cute—they’re genuinely satisfying. Here’s why they’ve become a staple in my home:
- They’re incredibly fast to make: Using store-bought crescent dough cuts down on prep time without sacrificing flavor.
- Kid-friendly and picky-eater approved: My kids devour these, and I love that they’re getting some veggies in the process.
- Perfectly portioned: No need to slice and serve from a big dish—just pop them out of the muffin tin and you’re good to go.
- Great for leftovers: I’ve made these with leftover rotisserie chicken or even turkey after the holidays, and they always taste amazing.
Ingredients You’ll Need
(Makes 12 mini pies | Prep Time: 10 mins | Cook Time: 25 mins)
- 1 (12 oz) can of refrigerated crescent rolls
- 1 cup cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- Salt and black pepper to taste
- Non-stick cooking spray
Optional: Chopped parsley or dried herbs for garnish
How I Make Mini Chicken Pot Pies
1. Prep the Oven and Muffin Tin
First, I preheat my oven to 375°F (190°C) and spray a standard muffin tin with non-stick cooking spray. This keeps the crescent dough from sticking and helps everything pop out easily once baked.
2. Make the Filling
In a mixing bowl, I combine the shredded chicken, frozen vegetables (no need to thaw), cream of chicken soup, and shredded cheese. I give it a good stir until it’s fully mixed and season with a little salt and pepper. If I’m feeling fancy, I’ll toss in a dash of garlic powder or Italian seasoning for extra flavor.
3. Shape the Crescent Dough
I unroll the crescent dough and separate it into triangles. Then I gently press each triangle into the muffin tin cups, making sure to cover the bottom and sides. If the dough tears, I just patch it up—no stress. Some people use crescent roll sheets for easier handling, but the triangles work just fine when pressed together.
4. Fill and Fold
Next, I spoon the filling into each dough-lined cup. I fill them generously—almost to the top—because the filling doesn’t expand much during baking. I fold any excess dough over the top of the filling. It doesn’t have to be perfect; a little rustic charm never hurts.
5. Bake Until Golden
I bake the mini pot pies for about 20–25 minutes, until the tops are golden brown and the filling is bubbling slightly. After removing them from the oven, I let them cool in the tin for a few minutes before gently lifting them out with a fork or butter knife.
How I Serve and Store These
These are best served warm, straight from the oven. I like to plate them with a small side salad or some fresh fruit for balance. If I’m serving them at a party, I’ll leave them in the muffin tin and let guests grab their own. They reheat beautifully in the microwave or air fryer, making them perfect for leftovers or meal prep.
To store, I keep them in an airtight container in the fridge for up to 4 days. I’ve also frozen them successfully—just wrap each one in plastic wrap and store in a freezer-safe bag. Reheat in a toaster oven or bake straight from frozen at 350°F for about 15–20 minutes.
Pro Tips From My Kitchen
- Use crescent dough sheets: If you can find the solid sheets (no perforations), they’re easier to work with and give a cleaner finish.
- Try puff pastry or biscuit dough: I’ve swapped in biscuit dough before and it gives a fluffier, more savory twist.
- Add fresh herbs: A little chopped thyme or rosemary in the filling takes the flavor up a notch.
- Double the batch: These go fast, so I usually make two muffin tins’ worth if I know we’ll want leftovers.
- Make them spicy: Add a few dashes of hot sauce or a sprinkle of cayenne to the filling for a little kick.
FAQs from My Kitchen to Yours
Q: Can I make these vegetarian?
A: Absolutely. Just skip the chicken and use extra veggies or a plant-based meat substitute. Cream of mushroom soup is a great swap for the filling.
Q: What’s the best cheese to use?
A: I love cheddar for its sharpness, but mozzarella or a Colby-Jack blend works too. You can even go cheeseless if you prefer a lighter bite.
Q: Can I prep these ahead of time?
A: Yes! You can assemble them up to a day in advance and refrigerate until ready to bake. Just add an extra 3-5 minutes to the bake time.
Q: Can I use fresh veggies instead of frozen?
A: Sure—just make sure to cook them first so they don’t release too much water in the filling.
Why These Deserve a Spot in Your Dinner Rotation
These mini chicken pot pies check every box for me: easy, quick, cozy, and delicious. They make weeknight dinners feel special without requiring a ton of effort. Whether you’re feeding kids, hosting friends, or just want something warm and filling, this recipe delivers every single time.
They’re also a great way to repurpose leftovers and stretch a little chicken into a full meal. If you haven’t made these yet, give them a shot—you might just find yourself making them again next week. I know I will.
My Family's Favorite Mini Chicken Pot Pies That Disappear in Minutes
Ingredients
- 1 cup cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 cups shredded cheddar cheese
- 1 can (15 oz) refrigerated pie crusts
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cheddar cheese, chicken broth, onion powder, garlic powder, salt, and pepper.
- Roll out the pie crusts and use a round cutter to cut out circles that fit into your muffin tin.
- Place the circles into the muffin tin and fill each with the chicken mixture.
- Cover each filled pie with another circle of pie crust, sealing the edges and cutting a small slit on top for steam to escape.
- Brush the tops with a beaten egg for a golden finish.
- Bake for 20-25 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Nutrition Information
I love the concise way your recipes are written.
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I just found your recipe site and like it. Have copied some recipes to make.
I only eat chicken beasts, tuna fish, white fish, shrimp, scallops and pasta so welcome any of those recipes.
Thank you for sharing your recipes!