The Best Chicken Pot Pie Bites

These Chicken Pot Pie Bites turn into the perfect little comfort food packages when I need something that feels like a warm hug. You get all the cozy flavors of traditional pot pie wrapped up in bite-sized portions that disappear faster than I can make them.

Chicken Pot Pie Bites become irresistible when they come out of the oven with golden tops and that savory filling peeking through.

Here is why this Chicken Pot Pie Bites is a family favorite

I started making these when my neighbor asked for the recipe after trying them at a potluck. The individual portions make serving so much easier than cutting into a big pie.

You can prep the filling ahead of time and just assemble them when company arrives. These Chicken Pot Pie Bites freeze beautifully too, which means I always have some tucked away for busy weeknights.

My kids love having their own personal pot pies, and honestly, so do I.

Check out my easy skillet chicken pot pie for another cozy chicken dinner, or try my epic wild rice soup when you want something warm in a bowl.

What you will need to make this Chicken Pot Pie Bites

• 3 tablespoons butter (I use salted, but unsalted works too)
• 2 medium carrots, peeled and diced small (about 1/4-inch pieces)
• 2 celery stalks, diced to match the carrots
• 1/2 large yellow onion, chopped fine
• 2 teaspoons fresh thyme leaves (dried works in a pinch, use 1 teaspoon)
• Salt and freshly ground black pepper to taste
• 3 tablespoons all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream (half-and-half works too)
• 2 cups cooked chicken, diced (rotisserie chicken saves time here)
• 1/2 cup frozen peas (no need to thaw)
• 1/2 cup frozen corn kernels
• 1 tube refrigerated crescent roll dough (the kind that comes in a tube)

The beauty of Chicken Pot Pie Bites lies in using what you have on hand. Turkey works wonderfully instead of chicken, and you can swap the vegetables based on what’s in your freezer.

How I Make This Chicken Pot Pie Bites

1. Preheat your oven to 375°F and generously grease a 12-cup muffin tin with cooking spray or butter. Don’t skip this step – you want these to pop out easily later.
2. Heat the butter in a large skillet over medium heat until it stops foaming. Add the diced carrots, celery, onion, and thyme. Season with salt and pepper, then cook for about 4 minutes, stirring occasionally, until the vegetables start to soften.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and helps thicken the sauce later.
4. Slowly pour in the chicken broth and cream, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 6-7 minutes, stirring occasionally, until it thickens enough to coat a spoon.
5. Stir in the diced chicken, peas, and corn. Let everything simmer together for 2-3 minutes until heated through. Taste and adjust seasoning with salt and pepper. Remove from heat and let cool slightly.
6. Unroll the crescent dough on a lightly floured surface. Press the seams together to form one large rectangle, then cut into 12 equal squares using a pizza cutter or sharp knife.
7. Press each dough square into a muffin cup, letting it come up the sides slightly. Spoon about 3 tablespoons of the chicken mixture into each cup, filling them generously but not overflowing.
8. Bake for 16-18 minutes until the pastry is golden brown and the filling is bubbling. Let cool in the pan for 5 minutes before carefully removing with a spoon or small spatula.

If you love discovering new comfort food recipes like this, I’d be thrilled if you followed me on Pinterest where I share all my favorite family recipes and kitchen tips.

It’s like having a friend who always knows what to cook next, and I promise to keep sharing the recipes that make our homes smell amazing and our families happy.

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My kitchen secrets for getting this Chicken Pot Pie Bites just right

The key to perfect Chicken Pot Pie Bites is getting your filling the right consistency – thick enough to hold together but not so thick it becomes gluey. I always cook my roux for a full minute to avoid any flour taste.

Let the filling cool for at least 10 minutes before assembling. Hot filling will make the dough soggy and harder to work with.

I sometimes make the filling the day before and just warm it slightly before using.

Don’t overfill the cups, even though it’s tempting. The filling expands as it bakes, and you’ll end up with a mess in your oven.

About 3 tablespoons per cup gives you the perfect ratio of filling to crust.

Can I make these ahead of time?

You can assemble the Chicken Pot Pie Bites completely and refrigerate them for up to 24 hours before baking. Just add 2-3 extra minutes to the baking time if you’re starting from cold.

I’ve also frozen them unbaked for up to 3 months, bake directly from frozen, adding about 5 minutes to the cook time.

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What can I substitute for heavy cream?

Half-and-half works perfectly, or you can use whole milk with an extra tablespoon of flour stirred in.

For a lighter version, I sometimes use evaporated milk, which gives you that creamy richness without all the fat.

How do I store leftovers?

Keep any leftover Chicken Pot Pie Bites in the refrigerator for up to 4 days. Reheat them in a 350°F oven for about 8 minutes to crisp up the pastry again.

The microwave works too, but you’ll lose that lovely flaky texture.

Can I use puff pastry instead?

Absolutely! Puff pastry makes these extra fancy. Just thaw it according to package directions, roll it out, and cut into squares.

You might need to bake them a minute or two longer since puff pastry is thicker than crescent dough.

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My favorite occasions to make Chicken Pot Pie Bites

I turn to these for Sunday family dinners when I want something special but not too fussy. Chicken Pot Pie Bites work beautifully for potluck gatherings since everyone gets their own perfect portion.

They’re also my go-to when I’m hosting friends for casual get-togethers. People love the individual servings, and they’re easy to eat while standing around chatting.

During the colder months, I make double batches and freeze half for those nights when I need dinner on the table fast.