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Mini Chicken Pot Pies

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close up shot of mini chicken pot pies showing its inside fillings
These delicious mini chicken pot pies are a simple recipe that uses just a few easy to get ingredients.
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These delicious, hearty mini chicken pot pies are the ultimate comfort food in a cute presentation. Loaded with a rich sauce, tender chicken, crisp veggies, and a flaky crust, you’ll love this small version of the old-fashioned classic. Plus, they’re ready in just 30 minutes!

If you get the bug to explore the world of the chicken pot pie, there are loads more ideas to experiment with. One you could try is a Chicken Pot Pie Casserole that has the creamy sauce and buttery biscuit topping. Or for a modern take, try Chicken Pot Pie Noodles that replaces the pie element with filling noodles. 

mini chicken pot pies showing its inside layers on a white plate

MORE CHICKEN RECIPES:
Chicken and Rice | Chicken Casserole


MINI CHICKEN POT PIES INGREDIENTS

mini chicken pot pies raw ingredients that are labeled

You will need: 

  • 10.5 oz Campbell’s Cream of Chicken with Herbs (1 full 6 oz can + ⅓ of 6 oz can) 
  • ¼ cup of chicken broth 
  • 3 packages Pillsbury Grands Crescent Rolls (Seamless Dough Sheet) 
  • 9 oz frozen vegetables, thawed 
  • 1 cup of chicken, cut into small pieces 

SUBSTITUTIONS AND ADDITIONS

Campbell’s Soup: If you can’t find the soup, you could also use a chicken-flavored soup and add some garlic and herbs to it. 

Frozen Vegetables: Use whatever frozen vegetables you enjoy such as peas, carrots, broccoli, or you could use fresh vegetables. Just cut them into small pieces so they fit into the pie. 

Pillsbury Dough: You can also use puff pastry in place of the Pillsbury dough 

HOW TO MAKE THIS MINI CHICKEN POT PIES RECIPE

STEP ONE: Preheat the oven to 400 degrees.

STEP TWO: Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.

mini chicken pot pies process shot

STEP THREE: Press them into the cupcake pan along the bottom and up the sides. 

STEP FOUR: In a bowl mix the chicken, vegetables, and soup.

STEP FIVE: Spoon the chicken mixture into the cups but don’t overfill them as it will bubble up during cooking.

mini chicken pot pies process shot of filling being placed in cupcake pan

STEP SIX: Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.

mini chicken pot pies process shot

STEP SEVEN: Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.

STEP EIGHT: Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.

STORAGE

IN THE FREEZER: You can freeze uncooked Pillsbury mini chicken pot pies in the tins then once they are frozen, lift them out. Store them in an airtight container. Lift out and defrost before cooking. To cook, pop a little oil in each cup of the cupcake tin then put the pie in. Cook for around 25 minutes until golden. 

mini chicken pot pies in a cupcake pan

These delicious mini chicken pot pies are a simple recipe that uses just a few easy to get ingredients. You can make them in a range of different sizes, but the cupcake size works particularly well. This makes them perfect for everything from a light lunch to a main meal when you add them with the right-side dishes. 

Enjoy the cuteness and tastiest mini chicken pot pies with this simple 4-ingredient recipe. You can easily get delicious mini pot pies filled with chicken and vegetables without needing to make sauces or pastry from scratch. 

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close up shot of mini chicken pot pies showing its inside fillings

Mini Chicken Pot Pies

5 from 2 votes
These delicious mini chicken pot pies are a simple recipe that uses just a few easy to get ingredients.
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 10.5 oz Campbell’s Cream of Chicken with Herbs 1 full 6 oz can + ⅓ of 6 oz can
  • 1/4 cup chicken broth
  • 3 packages pillsbury grands cresent rolls seamless dough sheet
  • 9 oz frozen vegetables thawed
  • 1 cup chicken cut into small pieces

Instructions
 

  • Preheat the oven to 400 degrees.
  • Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.
  • Press them into the cupcake pan along the bottom and up the sides.
  • In a bowl mix the chicken, vegetables, and soup. 
  • Spoon the chicken mixture into the cups but don’t overfill them as it will bubble up during cooking.
  • Grab a pizza cutter and cut strips of the dough to go over the top. Two one way then two the other works really well.
  • Bake in the oven for 18 minutes until golden brown. Use a knife to gently ease the side of the pie away from the pan to ensure it is cooked. It will come away easily once cooked.
  • Leave the pies to cool a little then use a knife to gently lift them out of the cups once cooled.

Nutrition

Calories: 244kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 649mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1131IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Robert DeBruyne says

    5 stars
    These mini chicken pot pies are #1 and so easy to bake, BUT even better to eat…..mmmmmm. Thanks.

    • Layne Kangas says

      Hi, Chari – you can freeze uncooked mini chicken pot pies in the tins then once they are frozen, lift them out. Store them in an airtight container. Lift out and defrost before cooking. To cook, pop a little oil in each cup of the cupcake tin then put the pie in. Cook for around 25 minutes until golden.

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