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Mini Chicken Pot Pies
Mini Chicken Pot Pies are the ultimate comfort food in bite-sized form. These little savory pies combine tender chunks of chicken, creamy vegetables, and flaky golden crusts — all baked to perfection. Perfect for family dinners, parties, or quick weekday meals, they deliver that cozy, homemade flavor everyone loves, but in a fun, individual serving size.
Ingredients
For the Filling:
2 cups cooked chicken breast (shredded or diced)
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup diced potatoes (optional)
1/2 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream or milk
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme or parsley
For the Crust:
1 package refrigerated pie crusts (or homemade dough)
1 egg (for egg wash)
1 tablespoon water
How to Make Mini Chicken Pot Pies
Step 1: Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the flour and cook for another minute, forming a thick paste. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. When the mixture starts to thicken, add the milk or cream, salt, pepper, garlic powder, and herbs. Reduce the heat and let it simmer for 2–3 minutes until smooth and creamy.
Add the cooked chicken and vegetables, stirring to combine. Let the filling cool slightly before assembling the pies — this helps prevent the dough from becoming soggy.
Step 2: Prepare the Crusts
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or spray it with nonstick cooking spray. Unroll the pie crusts on a floured surface and cut out circles about 4 inches wide for the base of each mini pie. You can use a round cutter, a drinking glass, or a small bowl. Press each circle gently into the muffin cups, making sure the dough comes up the sides.
Step 3: Fill the Pies
Spoon about two tablespoons of the chicken filling into each muffin cup, filling it almost to the top. Roll out the remaining dough and cut smaller circles, about 2.5 inches wide, to use as the pie tops. Place each top crust over the filling and press the edges together with a fork to seal. Cut a small slit in the top of each pie to allow steam to escape during baking.
Step 4: Brush and Bake
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the pies with this mixture to give them a beautiful golden-brown finish. Bake for 20–25 minutes, or until the crusts are golden and flaky.
Step 5: Cool and Serve
Allow the mini pot pies to cool in the muffin tin for about 5 minutes before removing them. Use a small spatula or butter knife to lift them out carefully. Serve warm and enjoy the comforting flavors of creamy chicken and crisp pastry in every bite.
Tips for the Perfect Mini Pot Pies
Use leftover chicken or rotisserie chicken to save time — it’s already tender and flavorful. For a lighter version, substitute milk for cream or use olive oil instead of butter. You can also make these pies vegetarian by swapping the chicken for mushrooms, lentils, or extra vegetables. If you want extra richness, add a sprinkle of shredded cheddar or mozzarella inside before sealing the pies.
When cutting the dough circles, gather and re-roll the scraps to minimize waste. If you prefer a rustic look, you can skip the top crust and instead brush the filling with a little butter and sprinkle with breadcrumbs before baking.
Storage and Reheating
Mini Chicken Pot Pies are excellent for meal prep. Once they’ve cooled completely, store them in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each pie individually in plastic wrap or foil and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat refrigerated pies in the oven at 350°F (175°C) for 10–15 minutes, or bake frozen ones directly at 375°F (190°C) for 25–30 minutes until hot and crispy again.
Serving Ideas
These mini pot pies are wonderful on their own but can be paired with a fresh green salad, steamed vegetables, or roasted potatoes for a complete meal. They also make great party food — serve them as appetizers or part of a brunch spread. For a comforting dinner, serve them alongside mashed potatoes or garlic butter rolls.
Recipe Variations
Turkey Pot Pies: Use leftover Thanksgiving turkey instead of chicken.
Beef Version: Substitute beef cubes and beef broth for a heartier flavor.
Vegetarian Version: Replace chicken with mushrooms, chickpeas, or tofu and use vegetable broth.
Cheesy Twist: Add shredded cheese to the filling for an even creamier texture.
Herb Lovers’ Style: Mix in rosemary, thyme, or dill for aromatic flavor.
Nutritional Information (Per Serving)
Calories: 260
Protein: 14g
Carbohydrates: 22g
Fat: 12g
Sodium: 420mg
Sugar: 2g
Fiber: 2g
Final Thoughts
These Mini Chicken Pot Pies bring all the comfort of the classic dish in a cute, handheld package. The flaky crust, savory chicken filling, and creamy sauce come together to create an irresistible dish that’s both satisfying and simple to make. They’re perfect for cozy family dinners, parties, or even as a meal prep option for busy weeks. Once you try them, they’ll become a regular favorite in your kitchen.
Warm, flaky, and full of creamy goodness — Mini Chicken Pot Pies are the perfect comfort food for any occasion.