What happens when you combine the ultimate comfort of a classic chicken pot pie with the irresistible, dippable fun of a chicken nugget? You get these incredible Pot Pie Chicken Nuggets! Forget the fork and embrace the bite-sized bliss. This recipe takes everything you love about that savory, creamy filling and flaky crust, and transforms it into a convenient, kid-friendly format that’s perfect for a quick weeknight meal, a party appetizer, or a creative way to enjoy comfort food.
Get ready for tender chicken and mixed vegetables swimming in a rich, savory sauce, all encased in a golden, crispy crust. These aren’t just nuggets; they’re miniature explosions of pot pie goodness that are surprisingly easy to make and guaranteed to be a hit with everyone at the table.
- Yield: Approximately 20-24 nuggets
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Total Time: Approximately 35-40 minutes
Table of Contents
Why You’ll Love These Pot Pie Chicken Nuggets
This unique recipe isn’t just a novelty; it’s a practical and delicious solution for busy families and comfort food cravings. Here’s why these pot pie chicken nuggets will quickly become a staple in your kitchen:
- The Ultimate Comfort Food Twist: Why choose between two classics when you can have both? These nuggets deliver all the warm, savory, and satisfying flavors of a traditional chicken pot pie in a fun, new format. It’s comfort food reimagined! For a deeper dive into the history and variations of this beloved dish, you can explore the Chicken Pot Pie Wikipedia page.
- Kid-Friendly Fun: If you have picky eaters, this is your secret weapon. Kids adore chicken nuggets, and this recipe cleverly sneaks in wholesome chicken and vegetables in a way that’s exciting and easy to eat. Plus, they’re perfect for dipping!
- Surprisingly Easy & Quick to Make: Despite their impressive appearance, these pot pie chicken nuggets come together faster than you might think. They’re an ideal solution for quick weeknight meals when you need something hearty and homemade without a lot of fuss.
- Perfect for Leftovers: Have some cooked chicken or leftover roasted vegetables? This recipe is a fantastic way to repurpose them into something new and exciting, reducing food waste and saving prep time.
- Freezer-Friendly for Meal Prep: Want to get ahead? These nuggets freeze beautifully, both cooked and uncooked. This makes them an excellent option for meal prepping, allowing you to pull out a batch for a fast and delicious dinner anytime.
- Dippable Delight: The nugget format makes these inherently dippable! Serve them with your favorite sauces like ranch, honey mustard, or even a simple gravy for an extra layer of fun and flavor.
Ingredients Overview
Creating these delightful pot pie chicken nuggets requires just a few key components that work together to deliver that classic, comforting flavor. You’ll likely have most of these staples on hand already!
At a glance, you’ll be working with:
- Cooked Chicken: The hearty protein base for your nuggets. This is a great way to use up leftovers or a rotisserie chicken.
- Classic Pot Pie Vegetables: A colorful mix often including peas, carrots, and corn, providing essential nutrients and texture.
- A Rich, Creamy Sauce Base: This is the heart of the pot pie flavor, bringing all the ingredients together with a savory, comforting consistency.
- Flaky Pie Crust: The golden, crispy exterior that encases all the delicious filling, transforming it into a true “nugget.”
For precise measurements and a full list of ingredients for this unique and easy pot pie chicken nuggets recipe, please refer to the comprehensive Full Recipe Card below.
Equipment Needed
You won’t need a professional kitchen setup to make these pot pie chicken nuggets! Most of these tools are common kitchen items, making this recipe accessible for every home cook.
- Baking Sheet: Essential for baking the nuggets evenly.
- Parchment Paper: Prevents sticking and makes cleanup a breeze.
- Large Mixing Bowl: For combining the filling ingredients.
- Small Saucepan: For preparing the creamy pot pie sauce.
- Rolling Pin: For rolling out the pie crust dough.
- Round Cookie Cutter (2-3 inch) or Drinking Glass: For cutting the pie crust circles.
- Small Cookie Scoop or Spoon: Helpful for portioning the filling onto the dough.
- Fork: For crimping the edges of the nuggets.
- Pastry Brush: For applying an egg wash (optional, but recommended for golden crust).
- Sharp Knife: For dicing chicken and any fresh vegetables.
How to Make Pot Pie Chicken Nuggets
Ready to transform classic comfort into bite-sized perfection? This section contains everything you need – from a quick overview to the full, printable recipe card with all the exact measurements and step-by-step instructions. Get ready to enjoy a fun, kid-friendly comfort food that will become an instant family favorite!
Pot Pie Chicken Nuggets
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup mixed vegetables frozen peas, carrots, corn, thawed
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ tsp dried thyme optional
- 2 sheets refrigerated pie crust from a 14.1 oz package
- 1 large egg beaten (for egg wash)
Instructions
Prepare the Filling:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Remove sauce from heat. Stir in cooked chicken, mixed vegetables, salt, pepper, and thyme (if using). Let cool slightly.
Assemble the Nuggets:
- Unroll pie crusts onto a lightly floured surface. Using a 2-3 inch round cookie cutter or drinking glass, cut out as many circles as possible from both crusts. Reroll scraps and cut more circles.
- Place half of the circles on a parchment-lined baking sheet. Place a small scoop (about 1-2 teaspoons) of filling in the center of each circle, leaving a small border.
- Lightly brush the edges of the filled circles with beaten egg. Top with the remaining pie crust circles. Gently press down around the filling to remove air, then crimp the edges with a fork to seal.
Bake:
- Brush the tops of the sealed nuggets with remaining beaten egg. Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy warm!
Notes
- Chicken Choice: Use leftover roasted chicken, rotisserie chicken, or simply boil and shred chicken breasts.
- Veggie Variety: Feel free to swap mixed veggies for diced potatoes, onions, or mushrooms.
- Don’t Overfill: Use just enough filling so the nuggets seal easily without bursting.
- Crust Perfection: For a beautifully golden and crispy crust, don’t skip the egg wash! A simple whisked egg brushed over the top of each nugget before baking will give them that irresistible shine and crunch.
- Flavor Boosters: Elevate your pot pie sauce with additional seasonings. A pinch of garlic powder, onion powder, or a dash of poultry seasoning can deepen the savory notes.
- Make Ahead & Freeze: To freeze uncooked, assemble nuggets, freeze solid on a baking sheet, then transfer to a freezer bag (up to 2-3 months). Bake from frozen at 375°F (190°C) for 20-25 minutes. To freeze cooked, bake fully, cool, then freeze. Reheat in oven or air fryer for crispiness.
Tips for Perfect Pot Pie Chicken Nuggets
Achieving crispy, flavorful, and perfectly filled pot pie chicken nuggets is easier than you think with these expert tips. Master these pointers for a truly delicious result!
Chicken Choice Matters
For convenience, shredded rotisserie chicken is a fantastic choice. Leftover cooked chicken (boiled, baked, or roasted) works perfectly too. Ensure your chicken is cooked and shredded or diced small enough to fit well within the nuggets.
Veggie Prep for Success
If using frozen mixed vegetables, make sure they are thawed and well-drained before adding them to the filling to prevent a watery sauce. If using fresh vegetables, dice them very finely and lightly sauté them until tender-crisp before mixing into the sauce.
Don’t Overfill
This is crucial for preventing your pot pie chicken nuggets from bursting during baking. Use a small cookie scoop or a teaspoon to portion the filling. Aim for just enough to create a small mound in the center of your pie crust circle, leaving a clear border for sealing.
Crust Perfection
For a beautifully golden and crispy crust, don’t skip the egg wash! A simple whisked egg brushed over the top of each nugget before baking will give them that irresistible shine and crunch. You can also prick the tops with a fork for steam to escape.
Flavor Boosters for the Sauce
Elevate your pot pie sauce with additional seasonings. A pinch of garlic powder, onion powder, or a dash of poultry seasoning can deepen the savory notes. Fresh herbs like parsley or chives, added at the end, can also brighten the flavor.
Make Ahead & Freeze for Convenience
These nuggets are fantastic for meal prep!
- To Freeze Uncooked: Assemble the nuggets, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. Bake from frozen at 375°F (190°C) for 20-25 minutes, or until golden and heated through.
- To Freeze Cooked: Bake the nuggets completely, then let them cool. Freeze on a baking sheet, then transfer to a freezer-safe bag. Reheat in a preheated oven or air fryer until crispy.
Storage and Reheating Instructions
These pot pie chicken nuggets are a fantastic make-ahead option and store well, ensuring you can enjoy this comfort food whenever a craving strikes!
Storing Leftovers
- Cooked Nuggets (Refrigerator): Allow baked nuggets to cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
- Uncooked Nuggets (Freezer): As detailed in the tips, assemble the nuggets, freeze them solid on a baking sheet, then transfer to a freezer-safe bag. They can be stored for up to 2-3 months.
Reheating for Best Results
For the crispiest results, avoid the microwave if possible when reheating!
- Oven (Recommended for Crispy Crust): Preheat your oven to 350°F (175°C). Place the nuggets on a baking sheet (you can line it with parchment paper). Heat for 10-15 minutes, or until heated through and the crust is crispy again.
- Air Fryer (Best for Crispy Crust): Preheat air fryer to 350°F (175°C). Place nuggets in a single layer (do not overcrowd). Air fry for 5-8 minutes, shaking halfway, until heated through and crispy.
- From Frozen (Uncooked): Bake directly from frozen at 375°F (190°C) for 20-25 minutes, or until golden brown and heated through.
Frequently Asked Questions (FAQs) About Pot Pie Chicken Nuggets
Got a few more questions about making these fun and delicious pot pie chicken nuggets? We’ve got you covered!
Can I make these vegetarian or vegan?
Absolutely! To make them vegetarian, swap the chicken for cooked, diced potatoes or a plant-based chicken substitute. Use vegetable broth instead of chicken broth. For a vegan version, use plant-based butter, plant-based milk, and a vegan pie crust. Ensure your sauce thickens well with the flour.
What’s the secret to getting a super crispy crust?
Several factors contribute to a crispy crust! First, ensure your oven is fully preheated. Second, don’t skip the egg wash – it helps with browning and crispiness. Third, avoid overcrowding the baking sheet; give the nuggets space. Finally, baking directly from frozen (if applicable) can sometimes yield a crispier result than thawing first.
Can I use store-bought pie crust, or do I need to make it from scratch?
Store-bought refrigerated pie crust is highly recommended for this recipe! It’s a huge time-saver and works perfectly for these nuggets, contributing to the “easy” aspect of the recipe. If you prefer to make your own, a standard flaky pie crust recipe will work.
What dipping sauces pair best with these chicken nuggets?
The possibilities are endless! Classic options include ranch dressing, honey mustard, or a simple chicken gravy. For something different, try a creamy dill sauce, a spicy sriracha mayo, or even a cranberry sauce for a Thanksgiving-inspired twist.
How do I prevent the filling from being too runny or too dry?
The key is the sauce consistency. Ensure you cook the butter and flour mixture (roux) for a minute before adding liquids, and then whisk continuously as the broth and milk are added until the sauce is thick enough to coat the back of a spoon. If it’s too runny, simmer gently for a few more minutes. If it’s too thick, add a tiny splash more milk or broth until desired consistency. Also, make sure your vegetables are well-drained.
Conclusion: Your New Favorite Comfort Food Bite
There you have it – your complete guide to crafting these incredibly fun and satisfying Pot Pie Chicken Nuggets! This recipe is a testament to how classic comfort food can be reinvented into something fresh, exciting, and wonderfully convenient.
From their crispy exterior to their savory, creamy interior, these bite-sized delights are sure to become a cherished addition to your family’s meal rotation.
They’re perfect for busy weeknights, a fun party snack, or simply when you’re craving that nostalgic pot pie flavor in a whole new way. We encourage you to whip up a batch and experience the joy of these unique nuggets!
And if you’re a true connoisseur of rich, comforting desserts, don’t forget to explore another one of our decadent favorites: our rich and indulgent Coffee Cheesecake.
Happy cooking, and happy dipping!
