Easy Mini Chicken Pot Pies

Why You’ll Love This Recipe

These mini chicken pot pies bring comfort food to the next level with their perfectly sized portions. They are easy to make, incredibly flavorful, and offer versatility in terms of ingredients and crust options. Whether you’re serving them for a special occasion or prepping for the week ahead, these mini pies are sure to be a hit. The crispy golden crust and creamy filling will make you fall in love with every bite!

Ingredients

Filling

2 cups cooked chicken, shredded or diced

1 cup frozen mixed vegetables (peas, carrots, corn, etc.)

1/3 cup onion, diced

1/3 cup celery, diced

2 tablespoons unsalted butter

1/4 cup all-purpose flour

1 cup low-sodium chicken broth

1 cup whole milk

1 teaspoon garlic powder

1 teaspoon dried thyme (optional)

Salt and freshly ground black pepper, to taste

Crust and Finish

1 package refrigerated pie crusts (or homemade equivalent)

1 large egg, beaten (for egg wash, optional)

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

Directions

Preheat oven to 425°F (220°C).

In a large skillet over medium heat, melt butter. Add diced onion and celery, cooking until soft and translucent, about 3 to 4 minutes.

Stir in flour, cooking and stirring for 1 minute to form a roux.

Gradually whisk in chicken broth and milk. Continue to cook, stirring frequently, until the mixture thickens, about 3 to 5 minutes.

Add cooked chicken, mixed vegetables, garlic powder, and dried thyme (if using). Season generously with salt and pepper. Mix thoroughly and remove from heat.

Roll out pie crust and cut into 4 to 5-inch rounds. Gently press each round into the cups of a standard muffin tin, ensuring dough extends up the sides.

Spoon the prepared chicken mixture evenly into each pie crust. Optionally, add decorative dough shapes or an additional layer of crust.

Brush the tops of each mini pie with beaten egg for a golden, glossy finish.

Bake in preheated oven for 15 to 20 minutes or until the crust is golden brown and the filling is bubbling.

Remove mini pies from oven and allow to cool slightly in the tin before serving warm.

Servings and Timing

Servings: 12 mini pies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Variations

Different Protein: Substitute the chicken with turkey or even mushrooms for a vegetarian option.

Crust Alternatives: Use puff pastry or biscuit dough instead of traditional pie crust for a different texture.

Spices: Add a little paprika, parsley, or sage for extra flavor in the filling.

Storage/Reheating

Storage: These mini chicken pot pies can be stored in an airtight container in the fridge for up to 3 days.

Freezing: Unbaked mini pies can be frozen. Once frozen, store them in a ziplock bag or airtight container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes or until heated through.

FAQs

How do I make the crust for mini chicken pot pies?

You can use store-bought refrigerated pie crusts, or make your own crust with a basic pie dough recipe. Simply roll it out and cut it into rounds that fit the muffin tin.

Can I use different vegetables in the filling?

Yes! Feel free to swap out the frozen mixed vegetables for fresh vegetables like diced potatoes, green beans, or mushrooms, depending on your preferences.

How can I make the mini chicken pot pies ahead of time?

You can prepare the filling and assemble the pies ahead of time. Just store them in the fridge or freeze them before baking. When you’re ready, bake them off for a fresh and warm treat.

Can I use a larger pie crust instead of mini pies?

Absolutely! You can use a regular pie dish and increase the baking time. The filling and crust will cook longer in a larger pan.

How can I add more flavor to the chicken filling?

Experiment with additional herbs and spices like rosemary, sage, or Italian seasoning for a different flavor profile. A dash of hot sauce or mustard can also give it a little kick.

Can I use a dairy-free substitute for the milk?

Yes, you can substitute the whole milk with almond milk, oat milk, or any other dairy-free milk alternative for a non-dairy version.

Can I make the crust ahead of time?

Yes, you can prepare the pie crust ahead of time and store it in the fridge for up to 2 days, or freeze it for up to 3 months.

How do I know when the mini pies are done?

The mini pies are done when the crust is golden brown and the filling is bubbling from the center. If you are unsure, check by inserting a knife into the center of a pie—it should come out hot.

Can I use leftover chicken for the filling?

Leftover roasted or rotisserie chicken works great for this recipe. It’s a great way to use up extra chicken from another meal.

What can I serve with mini chicken pot pies?

Mini chicken pot pies are a complete meal on their own but pair beautifully with a side salad, steamed vegetables, or mashed potatoes.

Conclusion

These easy mini chicken pot pies are a fantastic choice for any occasion. With their creamy, savory filling and golden, flaky crust, they offer all the comforting flavors of a classic chicken pot pie, but in a fun and individual-sized format. Whether you make them for a quick weeknight meal or as part of a larger spread, these mini pies are sure to satisfy

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