These chicken pot pie bites are flaky, golden crescent rolls filled with juicy white meat chicken, peas, carrots, corn, and creamy sauce.
They are easy to make and the perfect comfort food that makes an excellent finger food, appetizer, or dinner.
why I love these chicken pot pie bites
These little Chicken Pot Pie Bites are my take on Stouffer’s frozen chicken pot pie bites.
- They make the perfect finger food, appetizer, or even dinner.
- They’re creamy, delicious, and simple to make.
- From start to finish this dish is ready in under 20 minutes.
Mini Chicken Pot Pie Ingredients
- crescent rolls
- frozen mixed vegetables
- cooked rotisserie chicken
- cream of chicken with herbs
How to Make Mini Chicken Pot Pies
Detailed instructions and measurements to make Chicken Pot Pie Bites are listed in the recipe card at the bottom of this page.
- Preheat the oven to 350°F.
- To a mixing bowl, combine the mixed vegetables, chicken, and cream of chicken with herbs. Mix to combine.
- Unroll the crescent roll dough and separate.
- Line each spot of a greased muffin tin with a crescent roll forming a cup.
- Spoon the mixture evenly among the cups.
- Bake 12 minutes and allow to cool before removing from the muffin tin. Serve and enjoy!
Mini Chicken Pot Pie Recipe Tips and FAQs
- Make sure the crescent dough is completely forming a cup to avoid any of the filling spilling out.
- Be sure to use cream of chicken with herbs to get the maximum flavor potential.
- The vegetables must be thawed before adding to the mix. If the vegetables are frozen, they will not cook properly.
I do not recommend it. It will lack the flavors the herb blend adds.
Yes, canned biscuits also work well in this recipe.
The best way to keep the bottom crust of chicken pot pie from getting soggy is to brush it with egg and slightly bake or sprinkle with dried breadcrumbs. Either way, you’ll need to create a moisture barrier to keep it from getting soggy.
Mini Chicken Pot Pie Recipe Substitutions and Alterations
- crescent roll dough – You can use canned biscuits instead of crescent roll dough. Roll the biscuits out and form them into cups in the muffin tin.
- frozen mixed vegetables – if you prefer to use fresh vegetables, just saute them first before adding to the mixture.
- rotisserie chicken – any cooked, shredded, or chopped chicken works well. I prefer rotisserie chicken because it adds a lot of flavor and remains juicy.
- cream of chicken with herbs – I do not recommend replacing this with any other kind as it won’t give you the same results.
how to serve chicken pot pie bites
- as an appetizer
- finger food at a party or potluck
- as a dinner with a side salad
How to Store Cooked Pot Pie Bites
You can store them in the refrigerator in an airtight container up to 3 days.
Can I freeze mini chicken pot pies?
Yes, you can freeze mini chicken pot pies. Place them on a baking sheet and set in the freezer. Once they have frozen completely, transfer them to a freezer-safe, resealable bag or an airtight container. They will remain fresh up to 6 months.
How to Reheat Mini Chicken Pot Pies
Add them to a microwave-safe dish and heat on high 45 seconds at a time until cooked through. Try not to overcook them.
How do you cook a frozen mini chicken pot pie?
You can cook from frozen by placing them on a baking sheet and heating at 350ºF for 30 minutes or until heated through. You can also place them in the air fryer.
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Mini Chicken Pot Pie Bites
Ingredients
- 2 packages crescent roll dough
- 2 cups frozen mixed vegetables
- 3 cups cooked rotisserie chicken chopped
- 1 can cream of chicken with herbs
Instructions
- Preheat oven to 350°F.
- To a mixing bowl, combine the mixed vegetables, chicken, and cream of chicken with herbs. Mix to combine.
- Unroll the crescent roll dough and separate
- Line each spot of a greased muffin tin with a crescent roll forming a cup.
- Spoon the vegetable mixture evenly among the cups.
- Bake 12 minutes and allow to cool before removing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy! I left them in the oven for just a few minutes longer to get them a little crispier. Also used cream of mushroom soup. My husband and I both really liked these. Easy grab and go snack!
So yummy and great for kids! We have an extremely picky eater in our extended family and she came back for more so definitely a win!
When I am feeling a bit lazy, I’ll make this into a whole pie instead of pie bites and it is the perfect comfort food.