Mini Chicken Pot Pie

Mini Chicken Pot Pie


These Mini Chicken Pot Pies are heaven sent! Seriously, so easy to make and only 30 minutes until supper time!


Mini Chicken Pot Pie #chickenpotpie #chicken #onepanmeal #30minutemeals #dinner #easyrecipe


I love chicken pot pie! I have been known to go to KFC and grab me one, when the craving is strong!!! lol! This is my comfort food!  I also, love cute individual servings. They seem to put a smile on people’s faces and they are the perfect portion size!




  • Rotisserie chicken! I don’t know what I did before they started making these. It saves so much time and the flavor is amazing!
  • Veggies: I used a bag of frozen mixed vegetables but if you have a picky eater, omit the veggies they don’t like. You can also use fresh vegetables. Just add a cup of each.
  • Storage: Leftovers can be stored in an airtight container for up to 3 days. You can reheat them in the microwave for 30 to 60 seconds, depending on hot your microwave cooks.
  • Freezer Meal: You can freeze these babies! Place them in an airtight container and they should stay good up to 2 months. 



Mini Chicken Pot Pie

Mini Chicken Pot Pie


  • 2 Tablespoons butter
  • 1/2 cup onion, diced
  • 2 to 3 garlic cloves, minced
  • 1 cup Cooked Chicken diced
  • 2 cups of Chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Flour
  • 1/4 cup Sour Cream
  • 1 cup Frozen mixed vegetables
  • 2 tubes Refrigerated Crescent Sheets 8 oz
  • 1/2 cup seasoned bread crumbs
  • 1 Tablespoon Olive oil


  1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray, and set aside.

  2. In a skillet, melt butter and then add the onion and garlic. Let simmer for about 2 mInutes. Add frozen vegetables and season with salt and pepper. Let simmer until the vegetables and thawed.

  3. Sprinkle the flour over the vegetable mixture and they are coated. Add the chicken broth and combine. Bring to a boil until its thickened. Add the sour cream, chicken and mix well.

  4. On your work surface, then unroll crescent sheet. Cut into 6 squares for each roll.

  5. Place a crescent square into each muffin cup, pressing down so just the corners extend above the top of the muffin pan. Spoon chicken mixture into each crescent lined muffin cup (about 1/4 cup each). In a small bowl, combine breadcrumbs and olive oil, and then sprinkle them on top.

    Bake 18-20 minutes until crescents are deep golden brown. Wait about 5 minutes before removing mini pot pies from the muffin tin. Serve immediately.


Did you try our Mini Chicken Pot Pies? What did you think? Did you love them? We would love to hear from you! Please leave us a comment below or tag us on Instagram!







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12 thoughts on “Mini Chicken Pot Pie”

  1. This is a fantastic recipe, I can’t wait to try it! Thanks so much for sharing on SSPS, I hope to see you again next week, were I am featuring your post.

  2. Stopping in this week from Senior Salon Pit Stop, and I wanted to let you know that I am featuring this post on my blog today. Chicken pot pie is a favorite of mine, and this mini version is perfect. Have a wonderful week!


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