Easy Mini Chicken Pot Pies

Introduction

Few meals capture the feeling of home quite like chicken pot pie. With its creamy filling, tender chicken, and buttery crust, it’s the kind of comfort food that never fails to warm you from the inside out. But what if you could enjoy all that classic flavor and heartwarming nostalgia in a personal-sized version—perfectly portioned, quick to prepare, and even easier to serve?

That’s exactly what these Easy Mini Chicken Pot Pies deliver. Whether you’re planning a cozy weeknight dinner, a family gathering, or looking for something fun to make with the kids, these handheld pies are the answer. Each little cup is filled with a savory chicken and vegetable filling, bubbling with creamy goodness beneath a flaky, golden crust.

This recipe is all about simplicity. It uses refrigerated pie crusts for convenience and a filling made from everyday ingredients like cooked chicken, milk, and frozen mixed vegetables. The result? A homemade meal that feels special but doesn’t demand hours in the kitchen.

Mini chicken pot pies also make fantastic make-ahead meals—you can freeze them for future dinners or bake a batch for lunchboxes. Whether you serve them fresh out of the oven or reheat them later, their comforting aroma and hearty filling make every bite feel like a hug.

Why You’ll Love This Recipe

• Perfectly portioned: Mini pies are ideal for serving individually—no slicing or messy plating required.
• Quick and easy: Made with simple ingredients and ready in about 35 minutes.
• Family-friendly: Loved by both kids and adults, with balanced flavors and wholesome ingredients.
• Freezer-friendly: Great for meal prep—you can freeze before or after baking.
• Versatile: Customize with turkey, ham, or different vegetables for endless variations.
• Comfort in every bite: Rich, creamy filling and a buttery crust that tastes like homemade love.

Ingredients Breakdown

Servings: 4

Below is the complete, accurate ingredient list, grouped for clarity.

For the Filling

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1/3 cup onion, diced
• 1/3 cup celery, diced
• 1 cup chicken broth
• 1 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 teaspoon dried thyme (optional)

For the Crust

• 1 package refrigerated pie crusts (or homemade if preferred)

For the Finish

• 1 egg, for egg wash (optional, adds a golden shine)

Tools & Equipment Needed

To ensure a smooth and easy cooking process, gather these essentials before you start:

• Large skillet: For cooking the filling.
• Whisk: Helps blend flour, broth, and milk smoothly.
• Mixing spoon or spatula: For stirring ingredients.
• Muffin tin: Standard 12-cup muffin pan works perfectly.
• Rolling pin: For rolling out pie crusts.
• Round cutter or bowl (4–5 inches wide): To cut crust circles.
• Pastry brush: For brushing egg wash.
• Measuring cups and spoons.
• Cooling rack: For resting baked pies.

Step-by-Step Instructions

Follow these detailed steps for perfectly baked mini chicken pot pies every time.

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature ensures the crust bakes quickly and turns golden brown.

Step 2: Sauté the Aromatics

In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the diced onion (1/3 cup) and diced celery (1/3 cup). Cook for 3–4 minutes, stirring occasionally, until the vegetables soften and turn fragrant.

Step 3: Make the Roux

Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables. Stir continuously for about 1 minute to remove the raw flour taste and create the base for your creamy filling.

Step 4: Add Liquids Gradually

Slowly whisk in 1 cup chicken broth and 1 cup milk, a little at a time, to avoid lumps. Continue whisking until the mixture thickens—this takes about 3–5 minutes. The filling should resemble a rich, creamy sauce.

Step 5: Add Chicken and Vegetables

Stir in 2 cups of cooked chicken, 1 cup frozen mixed vegetables, 1 teaspoon garlic powder, 1 teaspoon dried thyme (if using), and salt and pepper to taste.
Mix until everything is evenly coated in the creamy sauce.
Remove the pan from heat and let the filling cool slightly while you prepare the crust.

Step 6: Prepare the Crusts

Unroll your refrigerated pie crusts on a lightly floured surface. Using a round cutter or bowl, cut circles about 4–5 inches in diameter—large enough to fit inside your muffin tin cups with some overhang.

Press each dough circle gently into the muffin tin, ensuring the edges come up the sides to form little shells.

Step 7: Fill the Pies

Spoon the prepared chicken mixture into each crust cup, filling almost to the top but leaving a small gap (the filling bubbles as it bakes).

If you have leftover dough, cut smaller rounds or decorative shapes for the tops. Gently lay them over the filling and pinch edges to seal.
Brush the tops with beaten egg for a glossy, golden finish.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 15–20 minutes, or until the crust is golden brown and the filling is bubbly.

Step 9: Cool and Serve

Allow the mini pies to cool in the pan for 5 minutes before transferring them to a wire rack.
Serve warm, with a sprinkle of fresh herbs if desired.

Tips & Variations

• Quick protein swaps: Substitute chicken with turkey or even ham for post-holiday leftovers.
• Vegetarian version: Replace chicken with sautéed mushrooms, potatoes, or chickpeas and use vegetable broth instead of chicken broth.
• Dairy-free option: Use plant-based butter and milk alternatives like almond or oat milk.
• Gluten-free crust: Swap in gluten-free pie dough or puff pastry.
• Add cheese: Stir in ½ cup of shredded cheddar or Parmesan for a richer flavor.
• Extra herbs: Fresh parsley or rosemary adds a bright, aromatic touch.
• Spice it up: Add a pinch of cayenne or smoked paprika for subtle heat.

Flavor Profile & Pairings

These mini chicken pot pies are everything comfort food should be—creamy, savory, and buttery, with a delicate balance between the tender chicken filling and the crisp, flaky crust. The thyme adds a gentle earthiness, while the vegetables contribute sweetness and color.

Best Side Dishes

Pair your mini chicken pot pies with:

• Mixed green salad with vinaigrette
• Mashed potatoes or roasted sweet potatoes
• Steamed green beans or buttered peas
• Simple fruit salad for a light, fresh contrast

Nutritional Overview (Estimated per serving)

Nutrient	Amount
Calories	~420 kcal
Protein	24 g
Carbohydrates	30 g
Fat	22 g
Fiber	3 g
Sodium	580 mg

Note: Values are approximate and depend on crust brand and chicken type.

Make-Ahead & Meal Prep Tips

• Prep ahead: Make the filling up to 2 days in advance and store it covered in the refrigerator.
• Assemble later: Prepare crusts and assemble pies right before baking.
• Refrigerate leftovers: Store baked pies in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes or microwave for 1–2 minutes.
• Freeze: You can freeze unbaked pies for up to 2 months. Bake straight from frozen at 400°F (200°C) for 25–30 minutes.

FAQs

1. Can I use puff pastry instead of pie crust?
Yes! Puff pastry makes an excellent substitute. It creates a lighter, flakier texture but still holds the creamy filling beautifully.

2. Can I make these ahead for parties?
Absolutely. Bake them a day in advance, refrigerate, and reheat in the oven before serving. They reheat beautifully.

3. How do I keep the crust from getting soggy?
Make sure your filling is thickened before adding it to the crust. Avoid overfilling and bake until golden brown.

4. Can I use leftover turkey or rotisserie chicken?
Yes, both work perfectly and save time—just shred and measure out 2 cups.

5. How do I freeze baked mini pot pies?
Cool them completely, then store in freezer-safe containers or bags. Reheat directly from frozen at 375°F (190°C) for 20–25 minutes.

6. Can I add potatoes to the filling?
Yes, but pre-cook them before adding to the mixture to ensure they’re tender.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Prep ingredients	10 min
2	Cook filling	10–12 min
3	Assemble pies	5 min
4	Bake	15–20 min
Total	Complete time	35 minutes

Serving Suggestions

For a beautiful presentation, serve each mini pie on a small plate with a sprinkle of chopped parsley or thyme.
Pair with a crisp side salad or a warm bowl of soup for a comforting meal that feels restaurant-quality at home.

These mini pies are also perfect for:

• Holiday appetizers
• Lunchbox treats
• Picnics and potlucks
• Freezer meals for busy evenings

Recipe Variations

1. Mini Turkey Pot Pies: Use leftover roasted turkey in place of chicken and add chopped sweet potatoes for a festive touch.
2. Cheesy Chicken Pot Pies: Stir shredded cheddar or mozzarella into the filling for an extra-creamy version.
3. Herb & Mushroom Pot Pies: Add sautéed mushrooms and fresh thyme for a gourmet twist.
4. Biscuit-Topped Mini Pies: Swap pie crust for biscuit dough for a rustic Southern variation.

Ingredient Spotlight: Chicken

Chicken is the heart of this recipe. For the best flavor, use cooked shredded chicken from rotisserie or poached breasts. Rotisserie chicken adds an extra savory richness, while freshly cooked chicken keeps the dish lighter.

How to Choose:

Opt for high-quality chicken breast or thigh meat—thighs tend to be juicier and more flavorful.

How to Store:

Keep cooked chicken refrigerated in an airtight container for up to 4 days, or freeze it for up to 2 months.

Pro Cooking Tips

• Cool the filling slightly: This prevents the crust from becoming soggy when assembling.
• Use cold crusts: Cold dough puffs better and bakes flakier.
• Don’t overfill: Leave a small gap at the top for bubbling.
• Check early: Ovens vary, so start checking crust color at 15 minutes.
• Let them rest: Cooling for a few minutes helps the filling set, making removal from the tin easier.

Storage & Freezing Guide

Refrigeration

Store baked mini pies in a sealed container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for about 10 minutes.

Freezing

To freeze unbaked pies:

• Assemble and freeze in the muffin tin for 1–2 hours.
• Transfer to freezer bags or containers.
• Bake from frozen at 400°F (200°C) for 25–30 minutes.

To freeze baked pies:

• Cool completely.
• Wrap individually and freeze up to 2 months.
• Reheat at 375°F (190°C) until warmed through.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	420 kcal	Moderate, satisfying meal
Protein	24 g	Good source from chicken
Carbohydrates	30 g	Includes crust and veggies
Fat	22 g	From butter and crust
Fiber	3 g	From vegetables
Sodium	580 mg	Depends on broth used
Dietary Notes	Nut-free	Contains gluten and dairy

Conclusion

These Easy Mini Chicken Pot Pies combine everything we love about comfort food—creamy filling, tender chicken, and flaky crust—in a convenient, handheld form. They’re quick enough for a weeknight but impressive enough for guests, bringing the nostalgia of a classic pot pie to your table without the fuss.

Whether you’re making them as a family dinner, prepping ahead for lunches, or baking extras for the freezer, these mini pies are guaranteed to please. They’re proof that homemade comfort doesn’t have to be complicated—just warm, satisfying, and full of heart.

So preheat your oven, grab that muffin tin, and get ready to bake a batch of cozy perfection. Once you taste these golden, bubbling little pies, you’ll want to keep them in your regular rotation all year long.

Print