Mini Chicken Pot Pies are little pockets filled with tender chicken, creamy sauce, and mixed veggies, all wrapped up in a flaky, golden crust. These bite-sized treats bring all the comfort of a classic pot pie but in a fun, handheld form that’s perfect for any meal or snack.
I love making these because they’re so easy to personalize—sometimes I throw in extra carrots or peas, or sneak in some herbs for a little twist. They’re great for leftovers too, and I find that reheated mini pies taste just as good the next day. Plus, baking them in muffin tins makes cleanup a breeze, and they always look so cute when they come out of the oven.
My favorite way to enjoy these mini pies is with a simple side salad or some roasted veggies. They make a great meal when you want something warm and cozy but without spending hours in the kitchen. These little pies often bring back memories for me of cozy family dinners, and I’m sure they’ll become a favorite in your home too!
Key Ingredients & Substitutions
Chicken: Cooked, shredded chicken gives these pies their hearty, meaty center. Rotisserie chicken works great and saves time. For a lighter option, try cooked turkey or even firm tofu for a vegetarian twist.
Mixed Vegetables: Frozen peas, carrots, and corn bring color and sweetness. You can swap with fresh veggies or other frozen ones like green beans or mushrooms depending on what you like or have on hand.
Butter and Flour (for roux): These create the creamy sauce base. If you want a dairy-free version, use olive oil or dairy-free margarine and a gluten-free flour blend.
Chicken Broth and Milk: They make the filling rich and saucy. Use vegetable broth if you prefer, and swap milk for plant-based milk to keep it dairy-free. Just stick to unsweetened types to keep flavors balanced.
Pie Crust: Refrigerated pie crusts are super convenient and flaky. If you’re up for it, homemade pie crust adds an extra touch. For gluten-free needs, look for gluten-free pie crusts at the store.
How Do You Get the Perfect Flaky Crust for Mini Pot Pies?
Making the crust just right is key! Here’s how I handle it:
- Keep the pie crust cold until you cut and shape it. Warm dough tears easily and won’t puff up well.
- When lining muffin tins, gently press crust up the sides without stretching it—this helps avoid shrinkage during baking.
- Leave a little overhang around the edges for a nice golden finish once baked.
- If adding a top crust or lattice, lightly brush with milk or an egg wash to help it brown beautifully.
- Bake until golden brown and bubbly to ensure the crust is crisp and the filling hot.
Patience and gentle handling are what make the crust flaky and tender, so take your time shaping them!
Equipment You’ll Need
- Muffin tin – perfect for shaping and baking individual mini pot pies evenly.
- Medium saucepan – to cook the creamy filling without burning it.
- Whisk – helps you make a smooth sauce by blending the flour and butter well.
- Rolling pin – handy for rolling out pie crusts evenly.
- Round cookie cutter or glass – to cut dough circles that fit the muffin cups.
- Wooden spoon or spatula – great for stirring the filling without scratching your pan.
Flavor Variations & Add-Ins
- Use cooked ham or turkey instead of chicken for a different twist on the filling.
- Mix in shredded cheddar or mozzarella cheese for extra gooeyness inside the pies.
- Add sautéed mushrooms or caramelized onions to boost flavor and texture.
- Season with thyme or rosemary for a fresh, earthy taste that pairs well with chicken.
Mini Chicken Pot Pies
Ingredients You’ll Need:
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 package refrigerated pie crusts (2 crusts per package)
- Cooking spray or butter for greasing muffin tin
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 25-30 minutes to bake. Allow an extra 5-10 minutes for cooling before serving, so in total, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin using cooking spray or butter to prevent sticking.
2. Make the Filling:
In a medium saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and garlic powder, whisking constantly until the mixture bubbles and becomes smooth—this should take about 1-2 minutes.
Slowly whisk in the chicken broth and milk. Continue stirring until the mixture thickens and begins to boil. Reduce heat to low, then stir in the shredded chicken and frozen mixed vegetables. Heat through, then remove from heat.
3. Prepare the Pie Crusts:
Roll out the refrigerated pie crusts. Using a round cookie cutter or glass, cut 6-inch circles—big enough to line the muffin cups with some overhang. Press each circle into the muffin tin cups, gently pushing the dough up the sides to form mini pie shells.
4. Assemble and Bake:
Spoon the chicken filling evenly into each pie shell. If you like, cut smaller circles or strips from the remaining dough to create tops or lattice designs for the pies.
Bake in the preheated oven for 25-30 minutes, until the crusts are golden brown and the filling is bubbly.
5. Cool and Serve:
Remove the pies from the oven and let them cool in the muffin tin for 5-10 minutes. Then carefully lift the mini pot pies out and serve warm. Enjoy your delicious homemade mini chicken pot pies!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before cooking and shredding. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker results.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Absolutely! You can assemble the pies up to the baking step, then cover and refrigerate them for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crispy and filling hot.
Can I Use Homemade Pie Crust Instead of Refrigerated?
Yes! Homemade pie crust works wonderfully and can add extra flavor and flakiness. Just roll it out evenly and cut circles to the same size as the recipe suggests for best results.
