Mini Chicken Pot Pies
Mini Chicken Pot Pies are a quick comfort food dinner ready in under 30 minutes, and the recipe makes 12. Flaky crescent roll dough pressed into a muffin tin, filled with a creamy chicken and vegetable mixture, topped with cheddar, and baked until golden. With just 5 ingredients and pantry staples, these budget friendly hand pies are perfect for busy weeknights. They are also a great way to use up leftover chicken or turkey.
These little pot pies are everything I love about the classic comfort food, just shrunk down into a perfect handheld portion. Think Skillet Pot Pie or Chicken Bubble Up Casserole but smaller!
With only 5 ingredients and less than 30 minutes, they are my go to when I need an easy dinner the whole family will actually eat. Even the picky ones go back for seconds.
The shortcut here is crescent roll dough. I used to reach for pie crust, but crescent rolls bake up flakier and have that extra buttery flavor, and the dough sheets make it even easier.
Pair that with precooked chicken and a can of condensed soup (no roux required!) and dinner is on the table fast. They are a fun, budget friendly meal that uses up whatever veggies you have on hand.
Press, fill, bake, and watch them disappear!
More Cozy Chicken Dinners
- Creamy Chicken Noodle Casserole – rich, creamy comfort in one dish
- French Onion Chicken Casserole – savory caramelized onion
- 4 Ingredient Chicken with Stuffing – effortless weeknight dinner
- Crunchy Chicken Casserole – creamy filling with a crispy topping
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Precooked is the whole point here. Use rotisserie chicken, shredded cooked chicken from the freezer, or canned chicken in a pinch. I like to give it a quick rinse first. Leftover turkey works great too.
Condensed Soup – Cream of chicken is classic, but broccoli cheese, cream of celery, or cream of onion all switch things up nicely. It replaces making a roux from scratch and is a great shortcut.
Crescent Roll Dough – The dough sheets are easiest. If you only have the individual rolls, just pinch the seams together and cut into squares. Pie crust works in a pinch but bakes up less flaky.
Mixed Vegetables – Frozen mixed veggies are best because they hold their texture better. Warm them slightly before mixing so they cook evenly. Canned Veg-All works too, just rinse and drain it well.
Poultry Seasoning – Not required, but a sprinkle ramps up the flavor. My Homemade Poultry Seasoning is good or use your favorite Chicken Seasoning.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Mini Chicken Pot Pies
- Preheat the oven to 375°F and spray a muffin pan with cooking spray. In a medium bowl, combine the chicken, condensed soup, and vegetables. Set aside.
- Unroll the crescent dough, pressing the seams together if using rolls. Cut the dough in half lengthwise, then each half into 3 pieces for 12 squares. For a regular muffin pan, cut into 4s for 16.
- Press the dough squares into the muffin wells. Fill each with the chicken mixture and sprinkle with cheddar.
- Bake 15 minutes, until the filling is bubbly and the pastry is flaky and golden. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F or the air fryer for about 10 minutes to crisp the crust back up.
Make Ahead: Mix the filling up to 3 days ahead and refrigerate until ready to bake. You can also fully bake them ahead, then reheat covered at 350°F for 10 to 15 minutes, until the center reaches 165°F.
Freezer: These freeze well baked and cooled. Reheat from frozen in the oven until heated through and crisp.
Fun Handheld Party Bites
- Chicken Bacon Ranch Pinwheels – creamy ranch and bacon rolled tight
- Crescent Roll Taco Ring – pull-apart pastry ring with seasoned filling
- Cheeseburger Egg Rolls – crispy fried shell, cheesy burger inside
- Buffalo Chicken Taquitos – spicy crispy rolled bites with kick
- Mushroom Croquettes – golden crusted bites with savory mushroom filling
Variations
Make It a Whole Pie: Press half the dough into an 8×8 pan, add the filling, and top with the rest of the dough. Bake as usual, watching for a longer cook time.
Different Protein: Swap in leftover turkey or even some pulled pork instead of the chicken breast meat.
Add Veggies: Stir in small diced potatoes or frozen peas for a heartier filling.
Different Soup: Use broccoli cheese or cream of celery soup for a new flavor.
Crust: Swap the crescent roll dough for biscuit dough. Just roll the biscuits flat and press into the muffin pan.
Different Seasoning: Add a sprinkle of my Homemade Poultry Seasoning or Homemade Italian Seasoning to the filling for extra flavor.
Can I Make One Big Pot Pie Instead?
Yes! If you do not want individual cups, press half the crescent dough into an 8×8 pan, add the chicken mixture, and top with the remaining dough.
Bake as usual, but keep an eye on it since the cooking time will be longer for a full pan. It is the same cozy filling, just in a sliceable casserole form.
Frequently Asked Questions
Yes. Mix the filling up to 3 days ahead and bake when ready, or fully bake them and reheat covered at 350°F until the center hits 165°F.
Nope! The crescent dough has enough butter in it to bake up flaky and golden on its own.
Absolutely. This is a great way to use up Thanksgiving turkey. Any cooked, shredded poultry works.
Use the regular crescent rolls. Just pinch the perforated seams together before cutting into squares.
Warm your frozen vegetables and drain any canned ones well before mixing, so excess moisture does not pool in the dough.
Yes. Bake and cool completely, then freeze. Reheat in the oven or air fryer to bring back that flaky crust.
Recipe Tips & Tricks
- Warm the frozen vegetables before mixing so everything cooks evenly.
- Drain canned vegetables or chicken well so the filling is not watery.
- Skip the egg wash. The buttery crescent dough browns beautifully on its own.
- Use a muffin tin for perfectly portioned, handheld pies.
- Add a sprinkle of poultry seasoning to boost the savory flavor.
This Mini Chicken Pot Pies recipe makes flaky, creamy pies in under 30 minutes. Make a batch for your next busy weeknight and watch the whole family reach for seconds!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Mini Chicken Pot Pie Recipe
Ingredients
- 12.5 ounces cooked chicken canned is the easiest or use leftover chicken
- 10.5 ounces condensed cream of chicken soup
- 1 ⅔ cup mixed vegetables frozen or canned
- ½ cup cheddar cheese shredded
- 16 ounces crescent roll dough sheets or rolls
Instructions
- Preheat the oven to 375F and prep a muffin pan with cooking spray.
- In a medium sized bowl, combine the chicken, soup, vegetables, and set aside.
- Unroll the crescent dough and press the seams together if you are using the rolls. You won’t need to do this if you are using the dough sheets.
- Cut the dough in half lengthwise and then each half into 3 pieces (12 total). If you are using regular muffin pan size, you can cut into 4s making 16 pieces total.
- Press the dough squares into the wells of the muffin pan. Fill each one with the chicken mixture and then sprinkle with cheese.
- Bake in the oven for 15 minutes or until the filling is bubbly and the pastry is flaky and golden brown.
- Remove from the oven and serve. Enjoy!
Notes
- Warm the frozen vegetables before mixing so everything cooks evenly.
- Drain canned vegetables or chicken well so the filling is not watery.
- Skip the egg wash. The buttery crescent dough browns beautifully on its own.
- Use a muffin tin for perfectly portioned, handheld pies.
- Add a sprinkle of poultry seasoning to boost the savory flavor.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
