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three chicken pot pies with kids hands holding one

4 Ingredient Mini Chicken Pot Pies Recipe

Bite Sized Chicken Pot Pies made in a fraction of the time it takes to make traditional pot pie! 
Course Main Course
Cuisine American
Keyword chicken pot pie, mini chicken pot pie, savory pie
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pies
Calories 197kcal
Author Charisse Yu


  • Crescent dough – Store bought
  • 1 c. cooked chopped cooked chicken
  • 3/4 c. canned cream of chicken
  • thawed garden vegetables
  • chicken seasoning or salt and pepper optional


  • Preheat oven to 375F
  • In a bowl, mix chicken, cream of chicken and sprinkle a little chicken seasoning or salt and pepper. Set aside
  • Using a glass or cookie cutter, carve out circles of crescent dough
  • Grease a muffin tin with cooking spray and carefully place dough in each circle
  • Add chicken mixture into each circle
  • Using the leftover dough, cut strips and place it on top as shown in video
  • Bake for about 20 minutes, check at 15 minutes for desired browness



Pro Tip: Don't forget to use salt and pepper seasoned rotisserie chicken or a desired flavor. If you use teriyaki flavored chicken your pies will taste like teriyaki chicken! 
Nutritional values are based on one pie


Calories: 197kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 546mg | Potassium: 70mg | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 0.9mg | Calcium: 7mg | Iron: 1mg