Okay friend, let me just say this—some nights call for pure comfort food like this Mini Chicken Pot Pies recipe. You know the kind of nights I am talking about…the meal that makes you close your eyes on the first bite and go, ahh, that’s exactly what I needed.
And if your house is anything like mine, those nights usually land right in the middle of the week when schedules are bananas, kids are asking “what’s for dinner” before we even pull into the driveway, and I’m over here thinking, “Jesus take the wheel” because this mama is tired.
That’s why I am obsessed with these Mini Chicken Pot Pies. Y’all, they’re like a warm hug tucked inside a flaky little crust. Everything you love about the classic comfort food—tender chicken, creamy filling, hearty veggies—all wrapped up in a fun, personal-sized pie. And let’s be honest, anything in mini form just makes dinner feel extra special, even if it only took a few shortcuts to pull together.
Here’s the thing: I’m not about spending hours in the kitchen. If I can whip up something that makes my crew feel loved and full without me losing my sanity, that’s a win in my book. And these pot pies? Total win. They’re perfect for busy weeknights when you need something hearty but simple, or even for those cozy weekends when you just want the house to smell like you’ve been cooking all day (when in reality, you threw this together in 30 minutes flat).
So friend, grab your muffin tin, raid that fridge for some leftover chicken, and let’s do this. You’re about to serve up comfort food magic that’ll have everyone at your table asking for seconds—and maybe even thirds.
And the best part? You’ll still have enough energy left to actually sit down and enjoy it right alongside them. Because food is about more than just filling bellies—it’s about slowing down, savoring the moment, and making memories with the people you love most.
Ready? Come to my kitchen and let’s get cooking these mini chicken pot pies!

Ingredients for Mini Chicken Pot Pies

How to make Mini Chicken Pot Pies: ingredients you need!
1 can crescent rolls
1 (26 oz) can cream of chicken soup
1 bag frozen peas and carrots
1 lb shredded cooked chicken
2 tbsp dry meat seasoning (any savory blend you like)
3 tbsp olive oil
Non-stick spray
Mini Chicken Pot Pies Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make Mini Chicken Pot Pies

How to make Mini Chicken Pot Pies : a step by step guide
Preheat the Oven
Set your oven to 350°F (175°C) and lightly spray a muffin pan with non-stick spray.

Line the Muffin Tins
Unroll the crescent dough. Press one triangle of dough into the bottom and up the sides of each muffin cup to form a base. Save the remaining dough for the tops.

Make the Filling
In a large mixing bowl, combine:
• 26 oz cream of chicken
• 1 bag of frozen peas and carrots
• 1 lb of shredded cooked chicken
• ½ packet of dry ranch seasoning
Mix everything together until well combined.

Fill the Muffins
Spoon the mixture into each prepared crescent-lined muffin cup until nearly full.

Top It Off
Take the leftover crescent roll pieces and lay them over the top of each muffin (no need to seal them completely—just a light cover is perfect).

Season & Bake
In a small bowl, mix:
• 3 tbsp olive oil
• 2 tbsp dry meat seasoning
Brush this mixture over the top of each muffin.

Bake
Bake at 350°F for 25–30 minutes or until the tops are golden brown and crisp.
Mini Chicken Pot Pies: SIDE IDEA
This mini chicken pot pies recipe is so yummy with my Copycat Olive Garden Salad!
Crazy Busy Mama Tip
Use rotisserie chicken! Every time I do a grocery pickup (which is a busy mom hack too) I add a rotisserie chicken! I know what you’re thinking, deboning a rotisserie chicken is such a pain.
Well not any more! Check out this hack to see my secret way to get all the chicken off of the bone without making a mess!
⭐️⭐️⭐️⭐️⭐️
Mama, If you give this Mini Chicken Pot Pies recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you’d like to see more of.
⭐️⭐️⭐️⭐️⭐️
More Easy Comfort food Recipes
If you love this Mini Chicken Pot Pies, be sure to check out these other easy comfort food recipes that will add fun and flavor to every meal.
Creamy Comfort Made Easy: Slow Cooker Chicken Broccoli Alfredo
Cheesy Ranch Chicken & Noodle Soup
Crockpot Chicken Alfredo: a Complete Win for Every Busy Mom!
Love This Recipe? Wait Until You See What’s in My Crazy Busy Mama Cookbooks!
You’ll never stress over the “what’s to eat” question again! Because they’re filled with quick easy recipes that you’ll whole family will love (And they may even help you make).
From easy weeknight dinners to crave-worthy desserts, my cookbooks are packed with simple, delicious recipes and tips to save your sanity. It’s like having me right there in your kitchen, guiding you through stress-free meals your family will rave about.
Ready to reclaim your mealtime mojo? Grab a Crazy Busy Mama Cookbook now and let’s cook up some magic together!
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Mini Chicken Pot Pies
Equipment
- 1 muffin pan
Ingredients
- 1 can crescent rolls
- 1 can cream of chicken soup 26 oz
- 1 bag frozen peas and carrots
- 1 lb shredded cooked chicken
- 2 tbsp dry meat seasoning any savory blend you like
- 3 tbsp olive oil
- Non-stick spray
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C) and lightly spray a muffin pan with non-stick spray.
Line the Muffin Tins
- Unroll the crescent dough. Press one triangle of dough into the bottom and up the sides of each muffin cup to form a base. Save the remaining dough for the tops.
Make the Filling
- In a large mixing bowl, combine:
- 26 oz cream of chicken
- 1 bag of frozen peas and carrots
- 1 lb of shredded cooked chicken
- ½ packet of dry ranch seasoning
- Mix everything together until well combined.
Fill the Muffins
- Spoon the mixture into each prepared crescent-lined muffin cup until nearly full.
Top It Off
- Take the leftover crescent roll pieces and lay them over the top of each muffin (no need to seal them completely—just a light cover is perfect).
Season & Bake
- In a small bowl, mix:
- 3 tbsp olive oil
- 2 tbsp dry meat seasoning
- Brush this mixture over the top of each muffin.
Bake
- Bake at 350°F for 25–30 minutes or until the tops are golden brown and crisp.
Video
Notes
Nutrition
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