If you love chicken pot pie, you’re going to love these Chicken Pot Pie Wonton Cups! They have everything you love about the classic comfort food, with tender shredded chicken, carrots, peas, and a thick, creamy filling, all tucked into golden, crispy wonton shells.
Instead of making traditional pie crust, we’re using two layers of wonton wrappers to create individual cups that are sturdy enough to hold all that creamy filling. They’re perfect for football Sundays, holiday parties, or anytime you need an easy appetizer that everyone can grab and enjoy.
Table of contents
Why You’ll Love These Chicken Pot Pie Wonton Cups
- Crispy and creamy: The buttery wonton shells are the perfect contrast to the rich, creamy chicken filling.
- Perfect for parties: Each cup is an individual serving, making them easy to serve and eat.
- Made with simple ingredients: Chicken breasts, vegetables, broth, cream, and wonton wrappers come together for a comforting appetizer.
- Make-ahead friendly: Prepare the chicken and filling ahead of time, then assemble the cups when you’re ready to serve.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! You’ll need 1½ cups of cooked, shredded chicken. I used chicken breasts that I cooked and shredded myself, but rotisserie chicken is a great shortcut.
Why do you use two wonton wrappers per cup?
Doubling up the wonton wrappers creates a sturdier shell that can support the creamy chicken pot pie filling. Rotating the second wrapper also gives each cup those pretty, crispy edges.
Can I make these ahead of time?
Yes! You can prepare the filling up to 2 days in advance, as long as your cooked chicken is still within its safe refrigerated storage period. You can also bake the wonton shells a day ahead and store them in an airtight container at room temperature once completely cooled. Reheat the filling before assembling so the shells stay crispy.
Storage and Reheating
Store leftover Chicken Pot Pie Wonton Cups in an airtight container in the refrigerator within 2 hours of cooking or serving. They’ll keep for 3–4 days from the date the chicken was originally cooked.
For the best results, reheat in the oven at 350°F for approximately 10–15 minutes or in the air fryer at 325°F for approximately 5–8 minutes, until the filling reaches 165°F. Watch the wonton edges closely so they don’t burn.
The wonton shells will soften slightly once refrigerated, so these are best enjoyed freshly assembled.
More Game Day Recipes
If you’re looking for more recipes to serve on game day, check out my Smashburger Dip, French Dip Sliders, and Mini Baked Potatoes. They’re all part of my Game Day Food Draft series, where we’re competing every week to find the best game day recipe!
Chicken Pot Pie Wonton Cups
Equipment
- Standard 12-cup muffin tin
- Large Skillet
- Pastry Brush
- Cutting Board and knife
- Wire cooling rack
Ingredients
For the Shredded Chicken
- 2 small chicken breasts boneless, skinless
- Water or chicken broth enough to cover the chicken
For the Wonton Cups
- 24 square wonton wrappers
- 2 tablespoons unsalted butter melted
- Nonstick cooking spray
For the Chicken Pot Pie Filling
- 3 tablespoons unsalted butter
- ½ cup yellow onion finely diced
- ½ cup carrots finely diced
- 2 cloves garlic minced
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon poultry seasoning
- ¼ cup all-purpose flour
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 1½ cups cooked shredded chicken (from the chicken breasts above)
- ½ cup frozen peas
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- Fresh parsley or thyme for garnish (optional)
Instructions
Cook and Shred the Chicken
- Place the chicken breasts in a medium saucepan or pot and add enough water or chicken broth to cover them by approximately 1 inch. Season lightly with salt and black pepper.
- Bring the liquid to a gentle simmer over medium heat. Reduce the heat to maintain a gentle simmer, cover, and cook for approximately 12–18 minutes, depending on the thickness of the chicken breasts, until the thickest part reaches an internal temperature of 165°F.
- Remove the chicken from the liquid and let it rest for a few minutes. Transfer to a large bowl and use a hand mixer on low speed to shred the chicken while it's still warm. Alternatively, shred using two forks.
- Measure out 1½ cups of shredded chicken. If the strands are especially long, roughly chop them into shorter pieces so the finished wonton cups are easier to eat. Set aside.
Prepare the Wonton Cups
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
- Press one wonton wrapper into each muffin cavity, gently pressing it against the bottom and sides. Lightly brush with melted butter, then place a second wrapper on top, rotating it so the corners alternate. Gently press the layers together and brush the exposed wrappers with additional melted butter.
- Bake for 9–13 minutes, checking around the 8-minute mark, until the wonton wrappers are golden brown and crispy. Make sure the bottoms and overlapping layers are fully baked. If the corners begin browning too quickly, loosely tent with foil.
- Allow the wonton cups to cool in the muffin tin for 2–3 minutes before carefully transferring them to a wire rack.
Make the Chicken Pot Pie Filling
- In a large skillet over medium heat, melt 3 tablespoons of butter. Add the diced onion and carrots and cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots are tender.
- Stir in the minced garlic, fresh thyme, and poultry seasoning. Cook for an additional 30 seconds, until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly until incorporated. Add the heavy cream and bring the mixture to a gentle simmer.
- Cook for 3–5 minutes, stirring frequently, until the sauce becomes thick and creamy. It should be thick enough to coat the chicken and vegetables without pooling. If the sauce becomes too thick, add additional chicken broth, 1 tablespoon at a time.
- Stir in the shredded chicken and frozen peas. Season with kosher salt and black pepper. Continue cooking until everything is heated through and the filling reaches 165°F if using refrigerated cooked chicken.
- Remove the skillet from the heat and let the filling rest for approximately 5 minutes. The sauce will continue to thicken slightly as it cools.
Assemble the Wonton Cups
- Spoon approximately 2–3 tablespoons of chicken pot pie filling into each crispy wonton shell, adjusting the amount to fit the cups.
- Garnish with fresh parsley or thyme, if desired, and serve immediately while warm.
Notes
Nutrition
Key Takeaways
- Chicken Pot Pie Wonton Cups feature crispy wonton shells filled with creamy chicken, vegetables, and more.
- They are perfect for parties as individual servings, combining comfort food with convenience.
- You can prepare the filling in advance and bake the shells ahead for easy assembly later.
- Rotisserie chicken works well as a shortcut for the filling, and doubling wonton wrappers adds sturdiness.
- Store leftovers in an airtight container and reheat in the oven or air fryer for best results.
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