Mini Chicken Pot Pies
These Mini Chicken Pot Pies are the perfect individual-sized comfort food. Filled with tender chicken, mixed vegetables, and a creamy savory sauce, all tucked inside a flaky golden crust, they’re ideal for family dinners, meal prep, lunchboxes, parties, or holiday gatherings. The handheld size makes them fun to serve and easy to enjoy, while the rich filling delivers all the cozy flavors of a traditional chicken pot pie.
Whether you’re using leftover chicken, rotisserie chicken, or freshly cooked chicken breast, these mini pot pies come together quickly and are guaranteed to become a family favorite.
Why You’ll Love This Recipe
- Individual-sized portions
- Flaky golden crust
- Creamy chicken filling
- Great use for leftover chicken
- Perfect for meal prep
- Freezer-friendly
- Kid-friendly dinner option
- Easy to customize
Prep Time, Cook Time & Yield
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Servings: 12 mini pot pies
Oven Temperature: 400°F (200°C)
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
For the Crust
- 2 refrigerated pie crusts (or homemade pie dough)
- 1 large egg
- 1 tablespoon water
Optional Garnishes
- Fresh parsley
- Cracked black pepper
Equipment Needed
- 12-cup muffin tin
- Rolling pin
- Round cookie cutter or glass
- Saucepan
- Pastry brush
- Mixing spoon
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a 12-cup muffin tin.
Step 2: Make the Filling
In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk continuously for about 1 minute to create a roux.
Slowly whisk in:
- Chicken broth
- Milk
Continue cooking until the mixture thickens, about 3–4 minutes.
Step 3: Season the Sauce
Stir in:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Thyme
Mix well.
Step 4: Add Chicken and Vegetables
Fold in:
- Cooked chicken
- Mixed vegetables
Cook for 2–3 minutes until heated through.
Remove from heat and allow to cool slightly.
Step 5: Prepare the Pie Crust
Roll out the pie crusts on a lightly floured surface.
Using a round cutter about 4 inches wide, cut 12 circles.
Press each circle into the muffin tin cups.
Step 6: Fill the Crusts
Spoon the chicken mixture evenly into each crust-lined muffin cup.
Do not overfill.
Step 7: Add Top Crusts
Use remaining dough scraps to cut smaller circles or decorative shapes.
Place on top of each pie.
Pinch edges gently to seal if desired.
Cut a small slit in the top to allow steam to escape.
Step 8: Egg Wash
Whisk together:
- Egg
- Water
Brush the tops of each pie with the egg wash.
This helps create a golden, shiny crust.
Step 9: Bake
Bake at 400°F (200°C) for 25–30 minutes, or until:
- The crust is golden brown
- The filling is bubbling
- The internal temperature reaches 165°F (74°C)
Step 10: Cool and Serve
Allow the mini pot pies to cool in the muffin tin for 5–10 minutes.
Carefully remove and serve warm.
Tips for Perfect Mini Chicken Pot Pies
Use Rotisserie Chicken
Rotisserie chicken saves time and adds extra flavor.
Cool the Filling Slightly
Warm filling is easier to work with and prevents the crust from becoming soggy.
Don’t Overfill
Leave a little room at the top to prevent bubbling over.
Vent the Tops
Small slits allow steam to escape during baking.
Use Homemade Pie Dough
For the flakiest crust, homemade dough works wonderfully.
Variations
Cheesy Chicken Pot Pies
Add ½ cup shredded cheddar cheese to the filling.
Turkey Pot Pies
Substitute leftover turkey for chicken.
Creamy Herb Pot Pies
Add fresh parsley, rosemary, and thyme.
Biscuit-Topped Pot Pies
Use biscuit dough instead of pie crust.
Gluten-Free Pot Pies
Use gluten-free pie crust and gluten-free flour.
What to Serve with Mini Chicken Pot Pies
These pair wonderfully with:
- Garden salad
- Roasted vegetables
- Green beans
- Coleslaw
- Fruit salad
- Mashed potatoes
Storage Instructions
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze baked or unbaked mini pot pies for up to 3 months.
Reheating
Bake at 350°F (175°C) for 10–15 minutes until warmed through.
Nutritional Information
Per Mini Pot Pie
- Calories: 235
- Protein: 10g
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 2g
- Sodium: 360mg
- Cholesterol: 45mg
Nutritional values are estimates and may vary based on ingredients used.
Frequently Asked Questions
Can I Make These Ahead?
Yes. Assemble them up to a day ahead and refrigerate until ready to bake.
Can I Freeze Them?
Absolutely. Freeze either before or after baking for convenient meals later.
What Vegetables Work Best?
Peas, carrots, corn, green beans, mushrooms, and celery all work well.
How Do I Prevent a Soggy Crust?
Avoid overly wet filling and allow it to cool slightly before assembling.
Can I Use Puff Pastry?
Yes. Puff pastry creates an extra flaky, buttery topping.
