Mini Chicken Pot Pie

Mini Chicken Pot Pie

 

🥧✨ Mini Chicken Pot Pies — Comfort Food in the Cutest Little Package

Flaky, golden crust, creamy chicken filling, and veggies all tucked into a handheld hug — these mini chicken pot pies are the weeknight win you didn’t know you needed.

 

These Mini Chicken Pot Pies are the definition of comfort food made cute. Imagine everything you love about a classic pot pie — the creamy, savory filling, the tender chicken, the buttery crust — but in a perfectly portioned, muffin‑tin‑sized package that’s as fun to make as it is to eat. They’re flaky on the outside, rich and cozy on the inside, and just the right size for serving at family dinners, holiday buffets, or even casual game nights.

The magic here is in the balance:

• Golden, flaky crust thanks to refrigerated crescent sheets (hello, shortcut hero).
• Creamy, hearty filling loaded with chicken and veggies.
• A little crunch on top from seasoned bread crumbs for that irresistible texture contrast.

They’re quick enough for a weeknight, but special enough to make you feel like you’ve gone the extra mile. And because they’re individually portioned, there’s no fighting over who gets the bigger slice — everyone gets their own little pie.

Plus, they’re endlessly adaptable. Swap the chicken for turkey after Thanksgiving, sneak in extra veggies for a nutrition boost, or add a sprinkle of cheese for a melty surprise. You can even prep them ahead and bake right before serving, which makes them a total lifesaver for busy hosts.

💬 Reader prompt: Are you the type who eats the crust first and saves the filling for last, or do you dive straight into the middle for that creamy goodness?

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!

 

 

👩‍🍳 Cooking Tips for Pot Pie Perfection

• Don’t overfill — too much filling can bubble over and stick.
• Seal the edges — press dough gently against the muffin tin to prevent leaks.
• Veggie swap — use fresh veggies, but sauté them first so they’re tender.
• Extra flaky — brush dough edges with a little egg wash before baking.
• Cool slightly — helps the filling set so it doesn’t spill everywhere.

💬 Reader prompt: Do you like your pot pie crust extra crispy or soft and tender?

🎨 Recipe Variations

• Turkey Twist — swap chicken for leftover turkey.
• Cheddar Upgrade — stir shredded cheddar into the filling.
• Herb Crust — sprinkle dried thyme or rosemary over the dough before baking.
• Spicy Kick — add a pinch of cayenne or diced jalapeños to the filling.
• Mini Shepherd’s Pie — swap chicken for ground beef and top with mashed potatoes instead of bread crumbs.

🧒 Kid Tips

• Let kids help press dough into muffin tins — it’s like Play‑Doh they can eat.
• Keep veggies small for picky eaters.
• Serve with a side of fruit for a balanced plate.
• Make “mini minis” in a mini muffin tin for toddler‑sized portions.

💬 Reader prompt: Parents — do your kids eat the crust first or dive straight into the filling?

🛒 Grocery Hacks

• Rotisserie chicken — saves time and adds flavor.
• Frozen veggies — keep a bag in the freezer for quick meals.
• Crescent sheets — stock up when on sale; they freeze well.
• Bread crumbs — make your own from stale bread and store in the freezer.
• Chicken broth — freeze in 1‑cup portions for easy use.

📣 Reader’s Challenge: #MiniPieSquad

Here’s your mission:

1. Make these Mini Chicken Pot Pies.
2. Put your own spin on them — maybe a fun filling twist, a different crust, or a creative topping.
3. Snap a photo and post with #MiniPieSquad.
4. I’ll feature my favorites in an upcoming Friday Favorites post!

♻️ Leftover Remix

• Pot Pie Soup — chop pies and stir into chicken broth for a quick soup.
• Lunchbox Hero — pack cooled pies for school or work lunches.
• Freezer Stash — wrap individually and freeze; reheat in oven.
• Breakfast Pie — fill with scrambled eggs, cheese, and bacon instead of chicken.
• Party Appetizer — make in mini muffin tins for bite‑sized snacks.

 

 

Mini Chicken Pot Pie

Print

Ingredients

• 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

Instructions

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.

🔢 Calorie Count (Per Mini Pie — Makes 12)

• Calories: ~210
• Protein: 9g
• Carbs: 22g
• Fat: 9g
• Sugar: 2g

📊 Nutritional Facts (Per Mini Pie)

\*Percent Daily Values are based on a 2,000 calorie diet.

 

💭 Final Thoughts

These mini pot pies are proof that comfort food can be cute, quick, and totally crowd‑pleasing. They’re endlessly adaptable, freezer‑friendly, and just plain fun to eat. Plus, they make weeknight dinners feel a little more special without a lot of extra work.

💬 Reader prompt: If you could make a pot pie in any flavor combo, what would it be?

Some dinners are just dinners. These Mini Chicken Pot Pies? They’re a cozy hug in muffin‑tin form. It’s the smell of buttery crescent dough baking, the sight of golden tops peeking over the edges, and the joy of that first bite when the creamy filling meets the flaky crust.

I love that they’re flexible — you can keep them classic, add your favorite twists, or make them ahead for busy nights. They’re forgiving, too; even if your dough isn’t perfectly pressed or your filling is a little extra, they’ll still taste like something you’d proudly serve to friends and family. And they’re the kind of recipe that makes people linger at the table, chatting and reaching for seconds.

So here’s my challenge: make them, share them, and tag your creations with #MiniPieSquad so we can all drool together, swap ideas, and maybe even inspire the next great pot pie creation. I want to see your boldest fillings, your prettiest crusts, your “we ate them all before I could take a picture” confessions.

Here’s to warm kitchens, happy bellies, and recipes that bring people together. Here’s to you — because you’re about to bake something that will have everyone asking, “When are you making these again?” 🥧💛

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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