Mini Chicken Pot Pies

Why You’ll Love This Recipe

You’ll love these Mini Chicken Pot Pies because they’re portable, portion-controlled, and packed with the same hearty flavors of the traditional version. The buttery crust complements the creamy chicken filling beautifully, and they bake up quickly with minimal prep. They’re also freezer-friendly, making them a convenient grab-and-go meal or snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast, shredded or diced
• Refrigerated pie crusts or puff pastry sheets
• Butter
• Onion, finely chopped
• Garlic, minced
• Frozen mixed vegetables (peas, carrots, corn, and green beans)
• All-purpose flour
• Chicken broth
• Heavy cream or milk
• Salt and black pepper
• Dried thyme or poultry seasoning
• Egg (for egg wash)

Directions

1. Preheat oven to 400°F (200°C). Grease a muffin tin or line it with paper liners.
2. Roll out the pie crusts or puff pastry and cut into circles large enough to fit into each muffin cup, with a little overhang.
3. Press the dough circles into each muffin cup to form a base and sides.
4. In a skillet, melt butter over medium heat. Add onion and garlic, cooking until softened.
5. Stir in the flour and cook for about 1 minute to form a roux.
6. Gradually whisk in the chicken broth and heavy cream until the mixture thickens into a creamy sauce.
7. Add the cooked chicken, frozen vegetables, thyme, salt, and pepper. Stir to combine.
8. Spoon the filling into each crust-lined muffin cup.
9. Cut small dough circles to cover the tops of each mini pie and press edges together to seal.
10. Brush each pie with egg wash for a golden finish.
11. Bake for 20–25 minutes, or until the crusts are golden brown and flaky.
12. Let cool for a few minutes before removing from the muffin tin and serving warm.

Servings and timing

This recipe makes about 12 mini pot pies. Preparation takes around 20 minutes, and baking takes about 25 minutes, for a total time of 45 minutes.

Variations

• Cheesy Filling: Stir shredded cheddar or mozzarella into the filling for extra creaminess.
• Vegetarian Option: Replace chicken with sautéed mushrooms or tofu and use vegetable broth instead.
• Crust Options: Try biscuit dough or crescent roll dough for a softer, fluffier crust.
• Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to the filling.
• Herb Upgrade: Use fresh rosemary or parsley for added aroma and flavor.

Storage/Reheating

Store leftover Mini Chicken Pot Pies in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp. For a quick option, microwave for 30–45 seconds, though the crust may lose some flakiness. To freeze, let them cool completely, then wrap individually and freeze for up to 2 months. Reheat directly from frozen in the oven at 375°F (190°C) for 20–25 minutes.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time.

Can I use homemade pie dough?

Absolutely! Homemade crust gives these pies an extra buttery, flaky texture.

What vegetables work best?

Frozen mixed vegetables are convenient, but you can use fresh carrots, peas, corn, or green beans.

Can I make these ahead of time?

Yes, assemble and refrigerate them for up to 24 hours before baking.

How can I thicken the filling?

If the filling is too thin, cook it a few extra minutes or stir in an extra teaspoon of flour.

Can I make this recipe dairy-free?

Yes, substitute dairy-free butter and plant-based milk or cream.

Do I need to pre-bake the crust?

No pre-baking is needed—the crust will bake evenly with the filling.

Can I use puff pastry instead of pie crust?

Yes, puff pastry gives a light, flaky texture and bakes beautifully.

What can I serve with Mini Chicken Pot Pies?

They’re great with a green salad, roasted vegetables, or soup.

Can I freeze unbaked pies?

Yes, freeze them unbaked, then bake directly from frozen for 30–35 minutes.

Conclusion

Mini Chicken Pot Pies are a delicious and comforting meal that combines creamy chicken filling with a flaky crust in a perfectly portioned form. They’re easy to make, freezer-friendly, and endlessly customizable. Whether you’re preparing them for family dinner, meal prep, or entertaining, these little pies are sure to impress and satisfy.

Mini Chicken Pot Pies

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Mini Chicken Pot Pies are individually sized, flaky pastries filled with creamy chicken and vegetable filling. They’re cozy, flavorful, and perfect for family dinners, parties, or meal prep. With a buttery golden crust and rich, savory filling, these mini pies deliver all the comfort of a classic chicken pot pie in a convenient handheld form.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 mini pot pies
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

• 2 cups cooked chicken breast, shredded or diced
• 2 refrigerated pie crusts or puff pastry sheets
• 2 tbsp butter
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
• 2 tbsp all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup heavy cream or milk
• 1/2 tsp dried thyme or poultry seasoning
• Salt and black pepper, to taste
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
2. Roll out the pie crusts or puff pastry and cut into circles large enough to fit into each muffin cup with slight overhang.
3. Press dough circles into muffin cups to form the base and sides.
4. In a skillet, melt butter over medium heat. Add onion and garlic and cook until softened.
5. Stir in flour and cook for 1 minute to make a roux.
6. Gradually whisk in chicken broth and heavy cream until thickened.
7. Add chicken, mixed vegetables, thyme, salt, and pepper. Stir well and remove from heat.
8. Spoon the filling evenly into the crust-lined muffin cups.
9. Cut smaller dough circles for the tops and press edges to seal each pie.
10. Brush tops with egg wash.
11. Bake for 20–25 minutes, or until the crusts are golden and flaky.
12. Cool slightly before removing from the pan and serve warm.

Notes

• Use rotisserie chicken for convenience.
• Puff pastry creates a flakier texture, while pie crust gives a buttery, classic flavor.
• Add shredded cheese to the filling for extra richness.
• Freeze baked or unbaked pies for easy future meals.
• For a dairy-free version, use plant-based butter and milk alternatives.

Nutrition

• Serving Size: 1 mini pot pie
• Calories: 280
• Sugar: 2 g
• Sodium: 410 mg
• Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 70 mg