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.

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.

COMFORT FOOD RECIPES

COOKING TIPS

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.

VARIATIONS

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

MORE CHICKEN RECIPES

HOW TO STORE

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.

Save

Ingredients

▢ 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

Instructions

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.