Description

These Mini Chicken Pot Pie Bites are delightful, bite-sized comfort snacks perfect for any occasion. Combining tender shredded chicken, mixed vegetables, and creamy chicken soup, all encased in flaky refrigerated pie crusts, they bake up golden and delicious in under 40 minutes. Ideal as appetizers, party snacks, or a cozy treat, these pot pie bites offer classic flavors in a convenient, handheld form.

Ingredients

Scale

Filling

1 cup cooked chicken, shredded
1/2 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/4 cup cream of chicken soup

Crust and Topping

1 package refrigerated pie crusts
1 egg, beaten (for egg wash)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pot pie bites evenly.
Prepare Filling: In a medium bowl, combine the shredded cooked chicken, frozen mixed vegetables, and cream of chicken soup. Mix thoroughly until all ingredients are well incorporated, forming a creamy filling.
Roll and Cut Dough: Unroll the refrigerated pie crusts on a clean surface. Using a round cutter or a glass, cut out small circles approximately 3 to 4 inches in diameter for bite-sized portions.
Fill the Dough Circles: Place a spoonful of the chicken mixture onto the center of each dough circle, being careful not to overfill, which can cause leakage during baking.
Seal the Bites: Fold each dough circle over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork to ensure they stay closed.
Apply Egg Wash: Brush the tops of each pot pie bite with the beaten egg. This will give them a beautiful golden color and glossy finish when baked.
Bake: Arrange the pot pie bites on a baking sheet lined with parchment paper or a silicone mat. Bake in the preheated oven for 20 to 25 minutes, or until the crusts turn golden brown and the filling is heated through.

Notes

Ensure the chicken is fully cooked and shredded before preparing the filling.
Use a mix of frozen vegetables such as peas, carrots, corn, and green beans for classic flavor and texture.
Do not overfill the dough circles to prevent bursting during baking.
The beaten egg wash helps achieve a shiny, golden crust—do not skip this step.
Let the pot pie bites cool slightly before serving to avoid burns from hot filling.
These bites can be refrigerated for up to 2 days or frozen before baking for longer storage.