Chicken Pot Pie Slider
Cozy, creamy, and buttery — these Chicken Pot Pie Sliders turn the classic comfort dish into easy, pull-apart bites that come together in just 30 minutes.
Ingredients
Filling
- 2 Tbsp butter
- 1 Tbsp olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 2 cups shredded rotisserie chicken
- 2 Tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream or milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme optional
- 1 cup shredded cheddar cheese or mozzarella for a creamier melt
Sliders
- 1 12-count package Hawaiian sweet rolls
- 2 Tbsp butter melted
- 1 tsp garlic powder
- ½ tsp dried parsley optional
Instructions
- Preheat oven to 375°F (190°C). Line a baking dish or sheet pan with parchment paper.
Make the filling:
- Melt butter and olive oil in a large skillet over medium heat.
- Add onion and sauté 3–4 minutes until soft. Stir in garlic and mixed vegetables; cook another 3–4 minutes.
- Sprinkle flour over the mixture and stir to coat. Gradually pour in chicken broth while stirring, then add cream.
- Simmer until thickened (about 3–5 minutes).
- Stir in shredded chicken, salt, pepper, thyme, and cheese until melted and creamy. Remove from heat. (or add cheese on top of filling once filling it on the buns before putting in the oven)
Assemble the sliders:
- Slice the rolls horizontally, keeping tops and bottoms intact.
- Place the bottom halves in the prepared dish and spread the cheesy filling evenly over them. Add the tops back on.
Brush and bake:
- Mix melted butter with garlic powder and parsley; brush over the tops.
- Bake 12–15 minutes until golden brown and lightly crisp.
Serve:
- Cool slightly, then pull apart and serve warm for the perfect gooey, savory bite.