These chicken pot pie bites are flaky, golden crescent rolls filled with tender white meat chicken, peas, carrots, corn, and a creamy savory sauce.
Simple to prepare and irresistibly comforting, they work beautifully as finger food, an appetizer, or a quick weeknight dinner.
Why I love these chicken pot pie bites
These mini Chicken Pot Pie Bites are inspired by the nostalgic frozen varieties but made fresh with simple ingredients for far better flavor and texture.
- Perfect as a bite-sized appetizer, party finger food, or a casual dinner.
- Creamy, satisfying, and easy to customize.
- Quick to assemble — ready from start to finish in under 20 minutes.
Mini Chicken Pot Pie Ingredients
- crescent roll dough
- frozen mixed vegetables (thawed)
- cooked rotisserie chicken (shredded or chopped)
- cream of chicken with herbs
How to Make Mini Chicken Pot Pies
Full measurements and the printable recipe are available in the recipe card below.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl combine the thawed mixed vegetables, shredded chicken, and the cream of chicken with herbs. Stir until evenly combined.
- Unroll the crescent roll dough and separate the triangles.
- Grease a muffin tin and press each crescent triangle into a cup, forming a small pastry shell.
- Divide the chicken and vegetable mixture evenly among the crescent cups.
- Bake for about 12 minutes, until the crescents are golden and cooked through. Let cool slightly before removing from the tin. Serve warm.
Mini Chicken Pot Pie Recipe Tips and FAQs
- Press the crescent dough fully into each muffin well so it forms a secure cup and prevents filling from leaking out.
- Choose cream of chicken with herbs for the best flavor; it adds a subtle herbiness that complements the vegetables and chicken.
- Make sure the mixed vegetables are thawed and well drained so they heat through and don’t make the filling watery.
Regular cream of chicken will work, but the herb variety adds a more balanced, savory flavor.
Yes. Roll the canned biscuits flat and press them into the muffin tin to form cups.
Brush the pastry with a lightly beaten egg and pre-bake briefly, or sprinkle a thin layer of dried breadcrumbs in the bottom before filling to create a moisture barrier.
Substitutions and Variations
- Crescent roll dough – Swap in canned biscuits; roll them out and shape them into cups in the muffin tin.
- Frozen mixed vegetables – Fresh vegetables can be used if sautéed first so they soften and release less moisture.
- Rotisserie chicken – Any cooked, shredded or chopped chicken works. Rotisserie chicken adds convenient flavor and juiciness.
- Cream of chicken with herbs – This version performs best for flavor; if substituting, adjust seasoning to taste.
How to serve chicken pot pie bites
- as an appetizer with dipping sauce
- as party finger food or for potlucks
- as a main with a crisp side salad
How to Store Cooked Pot Pie Bites
Store cooled pot pie bites in an airtight container in the refrigerator for up to 3 days.
Can I freeze mini chicken pot pies?
Yes. Arrange the assembled or cooked bites on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen bites keep well for up to 6 months.
How to Reheat Mini Chicken Pot Pies
Reheat in the microwave in 30–45 second intervals until warm, or re-crisp in a preheated oven or air fryer to restore the flaky crust.
How do you cook a frozen mini chicken pot pie?
From frozen, bake on a sheet pan at 350°F for about 30 minutes or until heated through. An air fryer also works well for a crispier crust.
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Mini Chicken Pot Pie Bites
Ingredients
- 2 packages crescent roll dough
- 2 cups frozen mixed vegetables, thawed
- 3 cups cooked rotisserie chicken, chopped
- 1 can cream of chicken with herbs
Instructions
-
Preheat oven to 350°F.
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Combine mixed vegetables, chicken, and cream of chicken with herbs in a bowl and mix until combined.
-
Unroll crescent dough and separate into individual pieces.
-
Press each piece into a greased muffin tin to form a cup.
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Spoon the filling into each crescent cup evenly.
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Bake 12 minutes or until golden. Cool slightly before removing from the pan.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.