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Golden, crispy pot pie chicken nuggets with savory filling on a platter.

Pot Pie Chicken Nuggets

Transform classic comfort into bite-sized bliss! Our easy pot pie chicken nuggets recipe features tender chicken and veggies in a savory sauce, encased in a crispy crust. Perfect for a quick weeknight meal or a fun, kid-friendly dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 24 nuggets
Calories 120 kcal

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.
    Hands whisking butter and flour in a saucepan to make sauce, next to bowl of chicken and vegetables.
  • 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.
    Hands unrolling a sheet of pie crust on a floured surface with a round cookie cutter nearby.
  • 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.
    Overhead view of pie crust circles on a baking sheet being filled with pot pie mixture.
  • 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.
    Close-up of hands brushing egg wash on filled pie crust, topping with another circle and crimping edges.

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.
    Baking sheet filled with assembled pot pie chicken nuggets, brushed with egg wash, ready for the oven.
  • Let cool slightly before serving. Enjoy warm!
    final pot pie chicken nuggets served

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.
Keyword chicken nuggets, comfort food, easy recipes, kid-friendly, pot pie