Mini Chicken Pot Pies

12 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Mini Chicken Pot Pies are made into adorable single-servings in muffin cups. Each buttery pastry is filled with creamy chicken and delicious mixed veggies.

If you’ve tried our Classic Chicken Pot Pie Recipe, then you’re sure to love this miniature version made in muffin tins. You can serve individualized chicken pot pie as a Main Course for dinner, or put them out as finger food during a party. 

Mini Chicken Pot Pies on serving platter

Delicious Chicken Pot Pie is the ultimate comfort food. Made with a warm, creamy filling with tender chicken and vegetables, it’s the perfect family dinner, especially during colder months. This recipe puts a fun spin on the classic comfort food. With the Mini Chicken Pot Pies, everyone can enjoy their own small pie, rather than having to slice the meal into individual servings. Plus, it’s an easy-to-make 35-minute meal!

Mini Chicken Pot Pies are perfect for family-friendly meals that you can serve on any weeknight. The delicious filling is made with leftover chicken, cream of chicken soup, and veggies. Once you’ve combined the classic chicken pot pie mixture, all you have to do is bake it in the miniature pie crusts. The entire recipe comes together so quickly and tastes so delicious that it’s sure to become a family favorite.

Mini Chicken Pot Pies collage

Individual Chicken Pot Pies are also the perfect food to make to use up leftovers. If you have Roast Chicken or Rotisserie Chicken stored in your fridge from a few nights ago, you can easily bake them into this amazing Chicken Pot Pies recipe. Just slice the cooked chicken into small pieces, and mix it with the other hearty ingredients to bake into a whole new delicious dish. 



  • Prep time: Start the recipe by preheating the oven temperature to 375 degrees, and spray the muffin tray with nonstick vegetable cooking spray. 
  • Crescent dough: Lay out the puff pastry sheet. Then slice the puff pastry into 12 even squares. Evenly press the dough into muffin compartments. 
  • Chicken mixture: Slice the chicken into small bite-sized chicken pieces. Add the cream of chicken soup, milk, frozen veggies, thyme, salt, pepper, and chicken to a large bowl. Mix the filling until well combined. Then scoop the filling evenly into the prepared crescent cups. 
  • Baking time: Put the muffin tin in the preheated oven to bake for 25-30 minutes. Continue baking for 25-30 minutes until the dough is golden brown and there’s bubbly filling. Let them cool slightly before removing them from the tin and serving. 
Mini Chicken Pot Pies in muffin tin


  • Vegetables: You can add other kinds of veggies to the chicken filling mixture. Celery, mushrooms, onions, or chives would make great additions to the mixed vegetables already in the recipe. 
  • Healthier Mini Chicken Pot Pies: To make this recipe slightly more healthy, you can use fat-free cream of chicken soup instead of regular cream of chicken soup in the mixture. 
  • Cheese: For some delicious melty cheese in the recipe, top the mini pot pies off with shredded cheese before you serve them. Shredded cheddar cheese, Swiss cheese, gouda cheese, provolone, Pepper Jack, or muenster cheese would all taste amazing. 
  • Turkey: You can also make this same recipe using leftover turkey pieces instead of chicken. This is great if you want to use up holiday leftovers. 
Mini Chicken Pot Pies on serving platter showing interior



  • Serve: Don’t leave Mini Chicken Pot Pies at room temperature for more than 2 hours. 
  • Store: You can put the mini pies in an airtight container to store in the fridge for 3-5 days. 
  • Freeze: Or, keep this recipe for 4-6 months as a freezer meal. Put the pies in an airtight container or wrap them in plastic wrap and tin foil to seal them. 

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Mini Chicken Pot Pies

Mini Chicken Pot Pies are made into adorable single-servings in muffin cups. Each buttery pastry is filled with creamy chicken and delicious mixed veggies.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 1 can cream of chicken soup
  • 1/3 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 can crescent sheet roll , or puff pastry
  • 1 cup chicken , cooked, chopped
  • 1 cup frozen mixed vegetables


  • Preheat oven to 375 degrees and spray a muffin tin with baking spray.
  • Cut the crescent dough into 12 even squares.
  • Press the dough into the muffin cups evenly.
  • Mix the cream of chicken soup, milk, mixed vegetables, thyme, salt, pepper, and chicken in a large bowl.
  • Spoon into muffin tins to the tin line (even with the crescent dough).
  • Bake for 25-30 minutes until browned and crispy.


Calories: 113kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 436mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Keyword: Mini Chicken Pot Pies
Mini Chicken Pot Pies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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