Mini Chicken Pot Pies are the perfect little pockets of comfort, filled with tender chicken, creamy sauce, and a mix of hearty vegetables all wrapped in flaky, buttery crust. Bite-sized and super comforting, these pies make homemade comfort food feel special and just right for any occasion.
I love making these because they’re so easy to customize—you can add your favorite veggies or seasonings to make them your own. I also find that having individual pies means no messy slicing, which is a total win in my book. Everyone gets their own personal pot pie, and it feels like a cozy little treat.
These mini pies warm up beautifully and are great for sharing at family dinners or even packing for lunch the next day. I like serving them with a simple green salad or some roasted veggies on the side to keep the meal balanced and fresh. They bring a little bit of homemade goodness to the table, no matter the day.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best here because it’s tender and mild. You can swap for rotisserie chicken or leftover turkey if you prefer. Just shred or dice it for easy filling.
Mixed Vegetables: Frozen peas, carrots, and corn are classic and add color and sweetness. Feel free to add green beans or mushrooms if you like. Fresh veggies can be used too, just cook them first.
Butter and Flour (Roux): This combo thickens your filling into a creamy sauce. If you want gluten-free, try a gluten-free flour blend or cornstarch as a thickener.
Chicken Broth and Milk: Broth adds flavor, while milk or cream keeps the filling creamy. You can use half-and-half, or for a lighter option, use milk only. Vegetable broth works if you want to go meat-free.
Pie Crust: Refrigerated pie crusts save time and give a nice flaky finish. If unavailable, you can use biscuit dough or puff pastry for a different texture. Homemade crust is great too if you prefer.
How Do You Make Sure the Pie Crusts Stay Flaky and Don’t Get Soggy?
Keeping your crusts crisp can be tricky when filled with a creamy mixture. Here’s what helps:
- Press dough firmly into muffin tin cups so it sticks well and forms a sturdy shell.
- Partially bake the shells (blind bake) for about 5 minutes before filling, if you want extra crispiness.
- Use a thick filling to avoid excess moisture seeping into the crust. Let your filling cool a bit before spooning it in.
- Seal the edges well when adding the top crust to keep steam inside and prevent sogginess.
- Brush tops with egg wash to get a nice golden, slightly crispy finish.
Following these steps will help you get that perfect balance of flaky crust and creamy filling every time!
Equipment You’ll Need
- 12-cup muffin tin – perfect for shaping and baking individual mini pot pies.
- Medium saucepan – to cook the creamy chicken filling smoothly.
- Whisk – helps blend the flour and butter for a lump-free sauce.
- Rolling pin – to roll out your pie crust evenly and cut into circles.
- Round cutter or glass – makes it easy to cut uniform dough circles for the crust.
- Pastry brush – for applying egg wash to get golden, shiny tops.
Flavor Variations & Add-Ins
- Use diced ham or turkey instead of chicken for a tasty twist with familiar flavors.
- Add sautéed mushrooms or spinach for more veggie goodness and earthiness.
- Mix in shredded cheddar or parmesan cheese to your filling for extra richness.
- Spice it up with a pinch of thyme, rosemary, or paprika to suit your taste buds.
Mini Chicken Pot Pies
Ingredients You’ll Need:
- 1 lb cooked chicken breast, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or cream
- 1 package refrigerated pie crusts (or about 2 pie crusts)
- 1 tsp dried parsley (optional)
- 1 egg, beaten (for egg wash)
Time You’ll Need:
Preparing and assembling these mini pies takes about 30 minutes. Then you’ll bake them for 25-30 minutes. Overall, about 1 hour from start to finish, including a little cooling time after baking.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Muffin Tin
Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin to keep the pies from sticking.
2. Make the Creamy Chicken Filling
Melt butter in a medium saucepan over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder until smooth. Whisk and cook for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in chicken broth and milk, cooking until thick and bubbly, about 4-5 minutes. Add chicken and frozen vegetables; cook for 2-3 minutes until veggies are warm. Set aside to cool slightly.
3. Prepare the Pie Crusts
Roll out pie crusts on a floured surface. Using a 4-inch round cutter (or a glass), cut out 12 circles. Gently press each circle into a muffin cup, shaping it into a mini pie shell.
4. Fill and Seal the Pies
Spoon the chicken filling evenly into each crust. Cut smaller rounds from leftover dough for the tops. Place these on top of each filled shell, pinching edges to seal well. Brush each top with beaten egg and sprinkle dried parsley if you like.
5. Bake and Serve
Bake the mini pot pies for 25-30 minutes until the crusts turn golden and the filling bubbles. Let the pies cool 5-10 minutes, then carefully remove from the muffin tin. Serve warm and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to fully thaw the chicken before shredding or dicing. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Absolutely! You can assemble the pies and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Mini Chicken Pot Pies?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to keep the crust flaky.
What Can I Substitute for Pie Crust?
If you don’t have pie crust, biscuit dough or puff pastry are great alternatives. They’ll give your pies a different texture but still taste delicious!
