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Mini Chicken Pot Pies

close up shot of a bunch of Mini Chicken Pot Pies
These delicious and easy mini chicken pot pies are a simple recipe that uses just a few ingredients.
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Table of Contents
  1. MINI CHICKEN POT PIES INGREDIENTS
  2. HOW TO MAKE THIS MINI CHICKEN POT PIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These hearty, homemade 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 chicken pot pie, ready in just 30 minutes!

If you get the bug to explore the world of chicken pot pie, there are loads more easy recipes to experiment with. One you could try is a Chicken Pot Pie Casserole that has 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 INGREDIENTS

You will need: 

  • 10.5-ounce can of Campbell’s Cream of Chicken with Herbs (1 full 6-ounce can + ⅓ of 6-ounce can) 
  • ¼ cup of chicken broth 
  • 3 packages Pillsbury Grands crescent roll dough (seamless dough sheet) 
  • 9 ounces frozen vegetables, thawed 
  • 1 cup of cooked chicken, cut into small pieces 

PRO TIP:

Pick up a rotisserie chicken at the grocery store or use leftover cooked chicken from home in these delicious mini pot pies.

SUBSTITUTIONS AND ADDITIONS

CAMPBELL’S SOUP: If you can’t find the soup, you could also use a regular can of cream of chicken soup and add some garlic and herbs to it. 

FROZEN VEGETABLES: Use whatever frozen mixed vegetables you enjoy such as peas, carrots, green beans, 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 sheets in place of the Pillsbury crescent rolls dough. 

CHEESE: For a cheesy spin, mix in ½ to 1 cup of cheddar cheese with the chicken mixture.

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HOW TO MAKE THIS MINI CHICKEN POT PIES RECIPE

PRO TIP:

If your family devours these pies up, you could make a double batch and put the extras in the freezer for another meal.

STEP ONE: Preheat the oven to 400°F. Spray a muffin pan with nonstick cooking spray.

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

STEP THREE: Press the pie dough into the muffin cups pan along the bottom and up the sides. 

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

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

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

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.

PRO TIP:

Put your muffin pan on top of a baking sheet in case any of the filling bubbles out of the little pies.

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

HOW TO SERVE

This delicious mini chicken pot pie recipe is a great choice for an easy dinner. Add creamy mashed potatoes, garlic bread or caesar salad on the side for a complete meal.

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. 

Enjoy the cuteness and tastiest mini pies with this simple 5-ingredient recipe. You can easily get delicious mini pot pies filled with chicken and vegetables without needing to make sauces or pastry from scratch. 

FREQUENTLY ASKED QUESTIONS

Can you freeze these pies unbaked?

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 pies out of the container 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

Can I use homemade crust in this recipe instead of store-bought?

If you have a preferred pie crust recipe that you would like to use, you certainly can. Or, check out our homemade pie crust recipe.

Can I add other vegetables into this recipe?

Most any veggie you like could be added to this delicious recipe.

MORE RECIPES YOU’LL LOVE

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close up shot of a bunch of Mini Chicken Pot Pies

Mini Chicken Pot Pies

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

Ingredients
  

  • 10.5 ounces Campbell’s Cream of Chicken with Herbs 1 full 6-ounce can + ⅓ of 6-ounce can
  • ¼ cup chicken broth
  • 3 packages Pillsbury Grands cresent rolls seamless dough sheet
  • 9 ounces frozen vegetables thawed
  • 1 cup cooked chicken cut into small pieces

Instructions
 

  • Preheat the oven to 400°F. Spray a muffin pan with cooking spray
  • Lay the Pillsbury crescent rolls flat and cut out 12 rounds with a 3-inch cookie cutter.
  • Press them into the muffin pan along the bottom and up the sides.
  • In a bowl mix the chicken, vegetables, chicken broth, 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.

Notes

TIP: Pick up a rotisserie chicken at the grocery store or use leftover cooked chicken from home in these delicious mini pot pies.
TIP: If your family devours these pies up, you could make a double batch and put the extras in the freezer for another meal.
TIP: Put your muffin pan on top of a baking sheet in case any of the filling bubbles out of the little pies.

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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  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.

  2. Regina says

    These would be great for h’orderves with the bite-sized muffin pans for the Christmas holidays. I’m going to make them that way to try them out. If they turn out to be a plentiful batch, I will make for cookouts, too!

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