Mini Chicken Pot Pies Recipe

There’s something utterly irresistible about Mini Chicken Pot Pies—flaky, golden domes giving way to a steamy, creamy filling loaded with tender chicken and colorful veggies. These bite-sized wonders come together in just about 30 minutes, making them perfect for busy weeknights or charming appetizers for a gathering. Whether you’re after that cozy, nostalgic comfort or just need a foolproof recipe sure to please a crowd, these Mini Chicken Pot Pies are about to become your new go-to.

Ingredients You’ll Need

The beauty of these Mini Chicken Pot Pies is how effortlessly the five main ingredients come together, each playing a vital role in creating layers of comfort and flavor. From buttery crescent dough to comforting soup, every item brings a touch of nostalgia and convenience.

• Cream of Chicken Soup with Herbs (14 ounces): This is the magic that brings creaminess, savory flavor, and a hint of herbs to every bite.
• Chicken Stock (¼ cup): Adds a little extra liquid to ensure the filling is perfectly moist and rich—never dry.
• Pillsbury Seamless Crescent Roll Dough Sheets (3 packages): These form the deliciously flaky crust, and seamless dough makes it easy to work with—no pinching seams required!
• Thawed Frozen Mixed Vegetables (9 ounces): Brighten up your pies with a burst of color and crunch; a classic mix of peas, carrots, corn, and green beans works perfectly.
• Cooked Chicken, diced (1 cup): Rotisserie or pre-cooked chicken (like Costco’s Kirkland strips) saves time while keeping your filling juicy and flavorful.

How to Make Mini Chicken Pot Pies

Step 1: Prep Your Tools and Oven

Begin by preheating your oven to 400 degrees Fahrenheit. Give your cupcake (or muffin) pan a generous spritz of non-stick spray so the Mini Chicken Pot Pies slip out like a dream once baked. This simple prep ensures the dough doesn’t stick and that you get those gorgeous, intact pies.

Step 2: Cut Out Your Dough Rounds

Roll out one dough sheet at a time and, using a 3-inch round cookie cutter, punch out 12 circles—these will make up the scrumptious base and sides of each mini pie. If you’re a perfectionist, gather up the dough scraps and re-roll to get every last bit. As you go, gently press each round into a cup of the prepared pan, shaping it up the sides to create a little well.

Step 3: Mix Up the Creamy Filling

In a large bowl, stir together the cream of chicken soup, chicken stock, thawed vegetable mix, and diced chicken. Make sure everything is evenly coated and combined, so every bite is loaded with goodness. This filling is the heart and soul of your Mini Chicken Pot Pies—creamy, hearty, and packed with flavor.

Step 4: Fill the Dough Cups

With a spoon, carefully distribute the filling into each dough-lined cup. Don’t be tempted to overfill—aim for just under the rim—since the mixture will bubble up and expand as it bakes. A little restraint here means tidy, beautifully-shaped Mini Chicken Pot Pies at the end!

Step 5: Top with Dough Strips

Using a pizza cutter (or a sharp knife), slice long strips from your remaining crescent dough. Lay two strips horizontally and two vertically over the top of each pie, creating a fun crisscross or lattice effect. Not only does this look adorable, but it also lets some steam escape—essential for that glossy, golden finish.

Step 6: Bake to Perfection

Slide the pan into your preheated oven and bake for about 18 minutes. Keep a close eye after the 15-minute mark; you’re looking for tops and edges that are deliciously golden, with centers bubbling. If the strips brown faster than the bases, loosely tent with foil to protect the tops. Peek along the sides with a knife to make sure the bottom crust is baked through.

Step 7: Cool and Lift Out

Give the Mini Chicken Pot Pies a few minutes to cool so they firm up and are easier to handle. Use a knife to gently loosen around the sides before lifting each pie out—this helps keep all those lovely layers intact. Serve warm for the ultimate comfort food experience!

How to Serve Mini Chicken Pot Pies

Garnishes

A sprinkle of chopped fresh parsley or chives goes a long way in brightening up your Mini Chicken Pot Pies. If you like a touch of richness, brush the tops with a little melted butter right before serving. For a festive touch, add a few dabs of cranberry sauce on the side if you’re making them for a holiday get-together.

Side Dishes

Pair these Mini Chicken Pot Pies with a crisp green salad, a simple Caesar, or even a tangy coleslaw. They’re also delightful alongside roasted potatoes or a bowl of creamy tomato soup if you’re aiming for maximum comfort! The individual pies play well with almost any veggie-forward or classic side.

Creative Ways to Present

For a party, arrange your Mini Chicken Pot Pies on a rustic wooden board, nestled in garnishes, and let guests help themselves. For family dinner, set each pie atop colorful napkins on little plates, or tuck them into a lined basket for a casual, help-yourself vibe. For kids, you could even “label” each pie with a little flag featuring their name!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Chicken Pot Pies in an airtight container in the refrigerator for up to 3 days. Let them cool completely before packing them away, which helps prevent the dough from turning soggy. They make an easy and delicious lunch the next day!

Freezing

You can absolutely freeze these pies once they’re baked and cooled. Arrange them in a single layer for an hour or so in the freezer first; once firm, transfer to a freezer bag or airtight container for up to 2 months. This makes it simple to pop out just a few at a time for a quick snack or meal.

Reheating

For best results, reheat Mini Chicken Pot Pies in a 350-degree oven for about 10-15 minutes until warmed through and crispy again. If you’re in a pinch, a quick zap in the microwave works, but the crust won’t be as flaky—so the oven method is worth it if you can!

FAQs

Can I use homemade pie dough instead of crescent rolls?

Absolutely! If you have a favorite homemade pie dough, it’ll give your Mini Chicken Pot Pies a classic, buttery flavor and slightly sturdier texture. Just make sure to roll it thin and cut the rounds to fit your muffin tin.

Can I substitute other canned soups or fillings?

Definitely. Cream of mushroom, cream of celery, or even cheddar cheese soup can all be swapped for the herb chicken variety. Feel free to experiment with what’s in your pantry or to tailor the filling to your family’s tastes.

How do I prevent the bottoms from getting soggy?

Make sure your filling isn’t too watery by thoroughly thawing and gently patting your veggies dry. Press the dough firmly into the pan and avoid overfilling—they’ll bake through better. Baking on the lower oven rack can also help crisp up the bottom crust.

Can these Mini Chicken Pot Pies be made gluten-free?

Yes! Use gluten-free refrigerated dough (many brands make one now) and check that your soup and chicken stock are certified gluten-free. The rest of the ingredients are naturally GF, so it’s an easy swap.

What’s the best way to double the recipe for a crowd?

Just double every ingredient and either use two muffin pans or bake in batches. The Mini Chicken Pot Pies hold extremely well, so you can keep one batch warm in a low oven while the other finishes up. Perfect for potlucks, parties, or holiday appetizers!

Final Thoughts

If you’re searching for a cozy, crowd-pleasing treat that comes together in a snap, these Mini Chicken Pot Pies are pure comfort in every bite. They’re easy enough for a weeknight, irresistible enough for guests, and endlessly adaptable. Gather your ingredients, pop them in the oven, and get ready for smiles all around—your tastebuds (and your friends) will thank you!

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