Chicken Pot Pie Bites

These Chicken Pot Pie Bites are a perfect little comfort food that can be served as an appetizer with a gravy dip. They are easy to make and a great recipe for including the kids!

Aren’t appetizers the best? It’s so fun to get creative with bite-sized food. I’m excited to share a super quick and easy recipe for Chicken Pot Pie Bites with you today for the Tastes of the Season Series hosted by Kristen of Ella Claire. There are a ton of other yummy ideas linked at the bottom of the post, so make sure to visit! If you are looking for other fall appetizer ideas, last year I shared this delicious Pumpkin Walnut Baked Brie and for a mini dessert idea, you can try these Mini No-Bake Pumpkin Pies.

Chicken Pot Pie Bites

Chicken Pot Pie is, in my opinion, the ultimate comfort food and is one of my favorites. However, it can be a bit heavy. Making it into an appetizer and getting just a bit of that warm and homey filling is the perfect solution for a cooler weather gathering.

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There’s some flexibility for this recipe if you are in a rush. You can go the route of fresh diced vegetables and chicken and make your own crust, or you can easily buy frozen vegetables and chicken and a refrigerated crust. That’s how I choose to make them, and they are still delicious!

I roll out a store-bought refrigerated pie crust on a lightly floured surface and cut circles out of the crust with a 2″ circle cutter. They fit perfectly in a (pre-greased) mini muffin tin. My daughter loved helping with that part! Then you can fill them with a small spoonful of the filling, and bake!

The result is tiny little tastes of a good home-cooked meal. Pretty much the best! Serve with a bowl of chicken gravy for dipping, which just brings these Chicken Pot Pie Bites to the next level! I hope you enjoy them.

5 from 2 votes

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Chicken Pot Pie Bites

These Chicken Pot Pie Bites are a perfect simple comfort food that can be served as an appetizer with a gravy dip. They are easy and quick to make and a great recipe for including the kids!

Course Appetizer

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24

Ingredients

• 1 Store-Bought Refrigerated Pie Crust

Filling

• 1 Bag Frozen Peas and Carrots approx 10 oz.
• 2 cups Pre-cooked Boneless Chicken diced very small (you can use rotisserie chicken)
• 1 Can Cream of Chicken Soup 10.5 oz

Instructions

1. Preheat oven to 425 degrees.

2. Spray a mini muffin tin with cooking spray.

3. Mix frozen vegetables, chicken, and soup in a medium bowl. Set aside. 

4. Roll out pie crust on a lightly floured surface. Use a 2" cookie circle to cut 24 circles. Place each circle in each mini muffin tin, creating a cup.

5. Fill each pie crust cup with chicken pot pie filling. 

6. Place the mini muffin tin in the oven on the center rack. Bake for 25 minutes or until the crust is golden and the filling is bubbling. 

7. Cool for 5-10 minutes. Remove carefully with a butter knife or spoon. Serve warm with a small bowl of gravy for dipping. 

Fall Appetizers

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Roasted Stuffed Figs by Town and Country Living | Cranberry Sweet Potato Rounds by Tidy Mom | Gluten Free Baked Brie by Taryn Whiteaker | Healthy Pumpkin Dip by Tidbits | Fig Prosciutto Sweet Potato Bites by The Chronicles of Home

Beet Bruschetta with Goat Cheese and Basil by My Sweet Savannah | Cheddar Bacon Beer Dip by Inspired by Charm | Pumpkin Sheet Pan Nachos by Farmhouse of Boone | Everything but the Bagel Bubble Bread by Nest of Posies | Garlic Smashed Potatoes by Julie Blanner

Olive Pecan Cheese Log by anderson + grant | Stuffed Peppers by Nesting with Grace | Chicken Cranberry Meatballs by Shabby Fu Fu | Chicken Pot Pie Bites by Nina Hendrick | Cranberry Almond Mini Cheese Ball Bites by Summer Adams