Last fall, I had one of those hectic weeks where dinner felt impossible. Kids running around, work piling up, and the fridge staring back half-empty. That’s when I pulled out a batch of these Mini Chicken Pot Pies I’d frozen weeks earlier. Popped them in the oven, and suddenly the kitchen smelled like grandma’s house warm, buttery, comforting. One bite of that flaky crescent crust cracking into creamy chicken and veggies, and stress melted away. These little guys are my secret weapon for busy nights, turning simple ingredients into pure joy.
Flaky on top, hearty below. The filling hugs you with tender chicken, sweet carrots, and peas in a velvety sauce that tastes like it simmered all day. But nope, ready in under an hour. Perfect for weeknights or game days when you want Mini Pot Pies without the fuss. I’ve made them cheesy potato-crusted once, but this classic version wins every time.
Ingredients for Mini Chicken Pot Pies
Grab these pantry staples and you’re set. Using crescent rolls keeps it quick—no rolling dough from scratch.
- 2 cups cooked chicken breast, shredded or diced (rotisserie works great)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough (8 rolls)
- 1 egg, beaten for egg wash
- 1 tablespoon milk
Mix the first seven into a bowl. That’s your creamy heart. The crescent dough forms cute little tops that puff perfectly golden.
How to Make Mini Chicken Pot Pies Crescent Style
Preheat your oven to 375°F. Grease a 8-cup muffin tin—nonstick spray is your friend here.
- Separate crescent dough into 8 triangles. Press each into a muffin cup, letting dough come up the sides like a nest.
- Mix chicken, veggies, soup, cheese, garlic powder, onion powder, salt, and pepper in a bowl until combined.
- Spoon about 1/4 cup filling into each dough cup. They should be full but not overflowing.
- Fold dough edges over filling or cut extra strips to lattice the top for that pro look.
- Mix egg and milk, brush over dough tops for shine.
- Bake 20-25 minutes until crusts are golden and filling bubbles. Cool 5 minutes before popping out.
First time I tried this, I overfilled one and it bubbled everywhere. Lesson learned: generous but tidy. Now they slide out perfect every batch.
Look at that steam rising. Irresistible, right? Now for the good stuff.
Pro Tips for Perfect Mini Chicken Pot Pies
- Chill dough 10 minutes before pressing—it holds shape better.
- Use rotisserie chicken to save time; shred while warm for tenderness.
- For extra crisp, bake on the lower rack first 10 minutes then middle.
- Add a pinch of thyme or poultry seasoning for depth without overpowering.
- Don’t skip egg wash; it gives that bakery shine everyone loves.
Easy Variations on Mini Pot Pies
Switch it up! Make Ahead Mini Chicken Pot Pies by assembling unbaked, wrapping, and freezing up to 2 months. Bake from frozen at 375°F for 30 minutes.
- Mini Chicken Pot Pies Freezer: Double batch, freeze individually.
- Cheesy Potato-crusted: Mash potatoes with cheese, top instead of dough.
- Pollo Loco twist: Add chili powder and corn for spicy kick.
- Veggie-loaded: Stir in spinach or broccoli for greens boost.
- Biscuit bottom: Use full biscuits pressed thin.
Troubleshooting Your Mini Chicken Pot Pies On Plate
- Soggy crust? Bake longer or start at 400°F then drop temp.
- Filling too thick? Thin with splash of milk before filling.
- Dough tears? Patch with extra pieces; it’ll bake seamless.
- Not enough cheese pull? Up cheddar to 3/4 cup next time.
Ingredient Substitutions
- No cream soup? Make quick roux: butter, flour, broth, milk.
- Dairy-free: Coconut milk + vegan cheese shreds.
- Turkey swap: Leftover holiday bird shines here.
- Gluten-free: GF crescent dough or puff pastry alternative.
- Fresh veggies: Dice carrots, celery, peas; sauté first.
Storage and Serving Suggestions
Leftovers? Refrigerate up to 3 days in airtight container. Reheat at 350°F for 10 minutes. Serve Mini Chicken Pot Pies On Plate with green salad or roasted veggies. Kids love dipping in ketchup—don’t judge!
Freeze extras wrapped individually. Thaw overnight, bake fresh. Pairs great with soup for cozy dinner.
Frequently Asked Questions
- Can I use puff pastry instead of crescent for Mini Chicken Pot Pies? Yes! Cut squares, fits perfectly, even flakier.
- Are these Mini Chicken Pot Pies Crescent freezer-friendly? Totally—assemble, freeze unbaked, add 5-10 minutes bake time.
- How many calories in one Mini Pot Pie? Around 320 per pie, hearty but not heavy.
- Can I make Cheesy Potato-crusted Chicken Pot Pies version? Mash potatoes with cheese and butter, dollop on top, bake till crisp.
- Vegetarian option for Easy Chicken Pot Pie? Swap chicken for chickpeas or lentils; same cozy vibe.
- Why is my filling runny? Cook filling on stove 5 minutes to thicken before spooning in.
These Mini Chicken Pot Pies have become my go-to. Simple, satisfying, always a hit. Give them a whirl next rainy day.
Mini Chicken Pot Pies
Ingredients
Equipment
Method
- Preheat oven to 375°F. Grease 8-cup muffin tin.
- Separate crescent dough into 8 triangles. Press each into muffin cup, up sides.
- Mix chicken, veggies, soup, cheese, garlic powder, onion powder, salt, pepper.
- Spoon 1/4 cup filling into each cup.
- Fold dough over or lattice top.
- Brush with egg and milk wash.
- Bake 20-25 minutes until golden.
Notes
- Freeze unbaked for make-ahead meals.
- Customize with herbs or veggies.
