Easy Mini Chicken Pot Pies Recipe: Cute Comfort in Every Bite

Crafting these delightful mini chicken pot pies transforms an ordinary weeknight dinner into a cozy celebration of comfort.

Miniature pastry cups cradle a creamy, savory filling that bursts with tender chicken and vibrant vegetables.

Each bite promises a perfect balance of flaky crust and rich, hearty ingredients.

Home cooks adore how simple these little pockets of deliciousness can be to prepare.

Small yet mighty, these pot pies pack incredible flavor into a compact package.

No complicated techniques stand between you and a delectable meal that sparks joy around the dinner table.

Trust me, you’ll want to make extra – these irresistible mini pies vanish faster than you can imagine.

Mini Chicken Pot Pies That Feel Like Little Hugs

• Whip Up Quick Family Comfort: These mini chicken pot pies deliver homestyle warmth in bite-sized portions perfect for busy households.
• Effortless Meal Prep: Crescent roll dough transforms this recipe into a super simple cooking experience, requiring minimal culinary skills and just 30 minutes from start to finish.
• Kid-Friendly Crowd Pleaser: Packed with colorful vegetables and tender chicken, these handheld pies will delight children and adults alike, making mealtime stress-free and enjoyable.
• Versatile Serving Option: Ideal for lunch boxes, casual dinners, potlucks, or game day gatherings, these portable pies adapt seamlessly to various dining scenarios without compromising on taste.

Mini Chicken Pot Pie Filling

• Chicken, Turkey: Protein-rich meat for hearty filling, use cooked or rotisserie meat for convenience.

• Onion, Celery, Carrot: Classic flavor base for pot pie, fresh vegetables provide crunch and depth.
• Peas, Corn: Sweet and colorful vegetable additions, frozen varieties work perfectly.

• Crescent Roll Dough: Quick pastry base, provides easy crust solution.
• Butter: Creates rich flavor and helps sauté vegetables.
• Flour: Thickens sauce and provides structure.

• Chicken Stock: Creates savory liquid base for filling.
• Heavy Cream: Adds richness and creamy texture to sauce.
• Garlic: Provides aromatic depth to the filling.
• Thyme: Adds classic herb flavor, dried or fresh works well.
• Salt, Pepper: Essential seasonings for balanced taste.

• Fresh Parsley: Adds color and fresh herb accent to finished dish.

Mini Chicken Pot Pies Baking Guide

Step 1: Warm Up The Oven

Fire up your oven to a toasty 375°F, getting ready for some delicious baking magic.

Step 2: Sauté Veggie Blend

• Onions
• Celery
• Carrots

Cook them until they’re soft and fragrant, stirring occasionally.

Step 3: Spice It Up

• Garlic
• Thyme
• Salt
• Pepper

Stir continuously for about 30 seconds to wake up those incredible aromas.

Step 4: Create Creamy Base

Sprinkle flour into the skillet and blend thoroughly with vegetables.

Let it cook for a minute to eliminate raw flour taste.

Step 5: Pour In Liquid Gold

• Chicken stock
• Heavy cream

Let the mixture simmer and thicken while stirring occasionally.

Step 6: Add Protein And Extras

• Chicken
• Peas
• Corn

Set the filling aside momentarily.

Step 7: Prepare Muffin Tin

Spray 8 muffin tin sections with baking spray to prevent sticking.

Step 8: Shape Dough Pockets

Roll out crescent roll dough and cut into 8 equal squares.

Press each square into muffin tin sections, letting edges hang over.

Step 9: Fill And Fold

Distribute filling evenly into dough cups.

Gently fold dough corners over the filling.

Step 10: Bake To Golden Perfection

Slide the muffin tin into the oven and bake for 15 minutes until tops turn golden brown.

Step 11: Cool And Release

Allow pies to cool slightly.

Use a butter knife to carefully lift them from the tin.

Step 12: Garnish And Serve

Sprinkle fresh parsley on top if desired.

Serve these warm, comforting mini pockets immediately.

Pot Pie Baking Notes That Matter

• Use homemade or gluten-free crescent roll dough for dietary needs, ensuring everyone can enjoy these mini pot pies.
• Press crescent dough squares firmly into muffin tin, creating a tight seal to keep filling from making the base too wet.
• Swap or add vegetables like diced bell peppers, mushrooms, or zucchini to personalize the filling and boost nutrition.
• Replace turkey or chicken with plant-based alternatives like tofu or jackfruit for a vegetarian version of these cute mini pies.
• Let filling cool slightly before adding to crescent dough to prevent dough from becoming too soft or breaking during assembly.

Make Mini Chicken Pot Pies Last and Reheat Flaky

• Store leftover mini chicken pot pies in an airtight container for up to 3 days in the refrigerator. Cool completely before sealing to prevent soggy texture.
• Warm refrigerated pies at 350°F for 10-12 minutes until heated through. Cover loosely with foil to prevent over-browning and maintain moisture.
• Zap individual pies for 30-45 seconds on medium power. Let stand for 15 seconds to distribute heat evenly and prevent hot spots.
• Freeze cooled pies in a single layer on a baking sheet, then transfer to freezer bags. They'll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Light Sips With Mini Pot Pies

• Savory Wine Companion: Pair these mini chicken pot pies with a crisp Chardonnay, highlighting the creamy filling's richness while balancing the herbs and vegetables.
• Fresh Salad Sidekick: Create a light mixed green salad with lemon vinaigrette to cut through the pot pie's richness and add a refreshing contrast to the warm, hearty dish.
• Comfort Beverage Match: Select a smooth, light amber ale that complements the buttery pastry and provides a subtle malty backdrop to the chicken and vegetable filling.
• Herbaceous Garnish Boost: Sprinkle extra fresh parsley or chives on top to enhance the pot pies' visual appeal and add a bright, clean flavor that lifts the entire dish.

Chicken Pot Pie Crust Styles

• Gluten-Free Version: Replace crescent roll dough with gluten-free puff pastry or almond flour-based dough. Swap regular flour for cornstarch or gluten-free flour blend when thickening the sauce.
• Vegetarian Adaptation: Substitute chicken or turkey with diced mushrooms, tofu, or plant-based chicken alternative. Add extra vegetables like zucchini or spinach for more texture and nutrition.
• Low-Carb Option: Use thin slices of zucchini or cauliflower as the base instead of dough. Replace peas and corn with low-carb vegetables like bell peppers and broccoli florets.
• Dairy-Free Modification: Use coconut cream instead of heavy cream. Replace butter with olive oil or dairy-free margarine. Ensure all ingredients are dairy-free for those with lactose intolerance.

FAQs

• Can I use different meat instead of turkey?

Yes, you can substitute turkey with shredded chicken, rotisserie chicken, or even leftover roasted chicken for the mini pot pies.

• Is it okay to use frozen vegetables?

Absolutely! Frozen mixed vegetables work perfectly if you don’t have fresh vegetables. Just thaw and drain them before adding to the filling.

• Can I make these pot pies ahead of time?

You can prepare the filling and assemble the pies in the muffin tin earlier in the day. Cover and refrigerate, then bake when ready to serve. Avoid assembling too far in advance to prevent the dough from getting soggy.

• What if I don't have crescent roll dough?

No problem! You can use premade pie crust, puff pastry, or biscuit dough as an alternative to crescent roll dough for these mini pot pies.

Mini Chicken Pot Pies Recipe

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4.8 from 32 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Comfort meets creativity in these mini chicken pot pies, nestled in golden, flaky pastry. Hearty filling packed with tender chicken and colorful vegetables promises a delightful journey through homestyle comfort that you’ll savor with every delectable bite.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 cup diced or shredded cooked turkey or chicken

Vegetables:

• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 1 clove garlic, minced
• 1/4 cup frozen peas
• 1/4 cup frozen corn

Sauce and Seasoning Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/4 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Pastry:

• 1 can crescent roll dough sheets

Garnish:

• Fresh chopped parsley (optional)

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Instructions

1. Warm your culinary workspace by heating the oven to a cozy 375°F (190°C), preparing for mini pot pie magic.
2. Melt butter in a spacious skillet over gentle heat, introducing diced onion, celery, and carrot to create a flavorful vegetable medley. Allow these ingredients to soften and mingle for 5-8 minutes, stirring periodically.
3. Awaken the aromatics by incorporating minced garlic, thyme, salt, and pepper. Stir continuously for half a minute until the kitchen fills with an enticing fragrance.
4. Dust the vegetables with flour, creating a silky roux that will thicken the filling. Toast the flour for one minute to eliminate any raw taste.
5. Gradually introduce chicken stock and heavy cream, whisking smoothly to prevent lumps. Let the mixture simmer and transform into a luxurious, creamy sauce, stirring occasionally for about 3 minutes.
6. Remove the skillet from heat and fold in turkey, peas, and corn, creating a harmonious filling that promises delightful bites.
7. Prepare a muffin tin by generously coating 8 sections with baking spray to ensure easy release.
8. Transform crescent roll dough into 8 equal squares, carefully pressing each piece into the muffin tin sections, allowing edges to elegantly drape over the sides.
9. Distribute the pot pie filling evenly among the dough cups, then gently fold the dough corners over the top, creating rustic-style mini pies.
10. Slide the muffin tin into the preheated oven and bake for 15 minutes, watching for a golden-brown transformation.
11. Allow the mini pies to rest briefly after baking, then delicately liberate them from the tin using a butter knife.
12. Optional: Sprinkle fresh parsley for a final touch of color and freshness, then serve these delectable mini pot pies while they’re gloriously warm.

Notes

• Opt for rotisserie chicken or leftover roasted chicken to save time and add extra flavor depth.
• Swap crescent roll dough with puff pastry or homemade pie crust for a more traditional pot pie texture.
• Customize vegetables by adding mushrooms, diced bell peppers, or replacing peas with green beans for variety.
• Make these mini pot pies gluten-free by using gluten-free flour and crescent roll dough alternatives like almond flour pastry.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 60 mg