Mini Chicken Pot Pies

Individual, golden-brown pot pies with flaky crescent crusts and a creamy chicken-vegetable filling—these adorable mini versions are perfect for parties, meal prep, or a comforting dinner the whole family will love. Ready in under 30 minutes, they turn simple pantry staples into something special.

Why You’ll Love This Recipe

This isn’t just comfort food—it’s comfort in bite-sized form. With tender shredded chicken, garden veggies, and a rich soup-based sauce wrapped in buttery, flaky crescent dough, each little pie feels like homemade—but comes together in record time. The best part? No rolling or crimping: just press, fill, top, and bake.

Perfect for:

Holiday appetizers or brunch buffets

Weeknight dinners

Freezer-friendly meals

Kid-approved lunches

🥧 "I served these at my daughter’s birthday," said one parent. "She called them ‘chicken cupcakes.’ I call them genius." 

Ingredients

For the Filling

1 (10.5 oz) can cream of chicken soup (or homemade substitute)

¼ cup (60ml) chicken stock (low-sodium if preferred)

1 cup cooked shredded chicken (rotisserie chicken works great!)

9 oz (about 2 cups) frozen mixed vegetables (peas, carrots, corn, green beans—thawed and drained)

For the Crust

3 (8-count) packages refrigerated crescent roll dough (total of 24 triangles)

Optional Add-Ins & Finishes

½ tsp garlic powder or dried thyme

1 tbsp fresh parsley, chopped

1 egg + 1 tsp water (for egg wash—shiny golden crust)

Flaky sea salt or black pepper to finish

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 400°F (200°C).

Lightly spray two 12-cup muffin tins with nonstick baking spray—this prevents sticking and ensures clean removal.

2. Make the Bottom Crusts

Unroll one package of crescent dough at a time.

Press seams together to seal and create a smooth sheet.

Use a round biscuit cutter (about 3 inches) or glass to cut out 12 rounds per sheet.

Gently press one round into each muffin cup, pushing up the sides to form a deep pocket.

Repeat with second package for 24 total mini pies (freeze extra dough if needed).

✅ Save scraps: Re-roll and use for decorative tops or extra crusts. 

3. Prepare the Filling

In a large bowl:

Mix cream of chicken soup, chicken stock, shredded chicken, and thawed vegetables.

Stir until well combined. Add herbs or seasonings if desired.

✅ Pro Tip: Thaw and drain veggies well—excess water = soggy pies. 

4. Fill the Crusts

Spoon filling into each crust-lined cup, filling about ¾ full.

Don’t overfill—this prevents spills and helps the top crust stay put.

5. Add the Top Crust

From the third package of dough:

Cut remaining triangles into thin strips.

Lay strips across the top of each filled cup in a crisscross (lattice) pattern—or simply drape a small piece on top.

Tuck ends into the edges or leave them exposed for rustic flair.

✅ Egg wash option: Brush tops with beaten egg + water for a glossy, golden finish. 

6. Bake to Golden Perfection

Bake 16–18 minutes, until crusts are puffed and light golden brown.

If browning too fast, loosely cover with foil after 10 minutes.

7. Cool & Serve

Let cool 5–10 minutes in the pan—this helps the filling set.

Run a small knife around the edges to loosen.

Serve warm with:

A dollop of sour cream

Fresh herbs

Hot sauce or ketchup on the side

You Must Know

Thaw and drain veggies —frozen ones release water and make the filling runny.

Don’t overfill —leaving space prevents overflow and keeps the crust intact.

Use rotisserie chicken —it saves time and adds flavor.

Press crusts gently —no need to stretch; just mold into shape.

Cool before removing —hot pies fall apart easily.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften crust.

Freeze unbaked pies: Assemble, freeze solid, then wrap tightly. Bake from frozen (+3–5 mins).

Ingredient Substitutions

Cream of chicken soup

Cream of mushroom or celery soup

For different flavor profile

Chicken

Turkey, tuna, or plant-based crumbles

Adjust seasoning as needed

Crescent rolls

Pie crust rounds or puff pastry

For different texture

Mixed vegetables

Peas, corn, diced potatoes, or spinach

Customize to taste

Chicken stock

Water + bouillon cube

In a pinch

Serving Suggestions

Serve as appetizers at holiday parties.

Pack in lunchboxes (reheat safely).

Pair with a crisp green salad or tomato soup.

Great for baby showers, game day, or potlucks.

Cultural Context

Inspired by American pot pie traditions and mid-century convenience cooking, this recipe blends nostalgia with modern ease. Born from busy kitchens where time was short but flavor mattered, it honors the spirit of home-cooked meals—even when made with shortcuts. Found at church suppers, school events, and freezer shelves, it’s real food made for real life.

Pro Tips

Double the recipe? Yes—perfect for feeding a crowd.

Make ahead: Assemble 1–2 days in advance. Cover and refrigerate; add 2–3 mins to bake time.

Want more flavor? Stir in ½ tsp smoked paprika or Worcestershire sauce.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use puff pastry instead of crescent rolls?

A: Yes! Use pre-thawed sheets and cut to fit. Bakes similarly.

Q: Why did my pies get soggy?

A: Likely due to un-drained veggies or underbaking. Drain well and bake fully.

Q: Is this gluten-free?

A: Only if using GF crescent-style dough and verifying all ingredients.

Q: Can I make them without a muffin tin?

A: Not easily—the tin shapes them. Try ramekins lined with parchment.

Q: Can I prep them ahead?

A: Absolutely! Assemble and refrigerate overnight. Bake when ready.

Allergy Information

Contains: eggs, dairy (in soup and dough), wheat.

Gluten-free option: Use certified GF dough and soup.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on canned soups and pre-made dough.

Nutrition Facts (Per Mini Pie – Approximate)

Based on 24 servings

Calories: 120

Fat: 7g

Saturated Fat: 2.5g

Carbohydrates: 10g

Fiber: 1g

Sugar: 2g

Protein: 5g

Sodium: 320mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: These little pies don’t shout. They sit warm in the tin, golden and inviting, asking only to be shared. That’s how the best ones begin—not with fuss, but with filling, flake, and someone who says, “Let’s make it good.”