Mini Chicken Pot Pies are little pockets of comfort filled with tender chicken, creamy sauce, and a mix of vegetables all wrapped in flaky, buttery pastry. They’re the perfect size for a cozy meal or a fun snack and bring all the warmth of a classic pot pie in an easy-to-eat form.
I love making these because they’re so handy when you want something tasty but don’t want to fuss with a big pie. Plus, everyone seems to smile when they get their own personal pot pie. I usually add a pinch of herbs like thyme or parsley to the filling to give it a fresh touch that keeps things interesting.
These mini pies are great straight from the oven, especially with a simple side salad or some steamed greens. I often make a batch ahead of time and freeze them, so whenever a craving hits, I just pop a few in the oven for a warm, homemade treat that feels cozy and satisfying every time.
Key Ingredients & Substitutions
Chicken: Cooked, diced chicken breast gives the pies tender meat. You can swap with cooked turkey or rotisserie chicken for convenience.
Mixed Vegetables: The peas, carrots, and corn add color and sweetness. Frozen works great and saves prep time. You can also use fresh or a different veggie mix.
Butter & Flour: These make the roux, which thickens the filling. For a dairy-free option, use oil instead of butter and a gluten-free flour blend.
Pie Crust: Refrigerated pie crusts are easy to use, but homemade or gluten-free crusts work well too. Just keep them cold for easy handling.
Egg Wash: Gives the crust a beautiful golden color. If you prefer, milk or cream can be brushed on instead.
How Do I Make a Smooth, Thick Filling Without Lumps?
Getting a creamy filling is key for these pies. The trick is making the roux right and adding liquids slowly.
- Melt butter and cook onion first to soften flavors.
- Stir in flour and cook for a minute or two to get rid of the raw flour taste but avoid browning it.
- Slowly whisk in broth and milk bit by bit, stirring constantly to prevent lumps.
- Cook until it thickens nicely, stirring all the while. Don’t rush this step—it helps the filling hold together well in each pie.
Equipment You’ll Need
- Muffin tin – perfect size for forming and baking individual pot pies.
- Medium saucepan – great for making the creamy filling without mess.
- Whisk – helps keep your sauce smooth and lump-free.
- Rolling pin – makes rolling out the pie crusts easier and more even.
- Pastry brush – to apply egg wash for a nice golden crust.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a holiday twist.
- Add sautéed mushrooms for an earthier flavor and extra texture.
- Use cheddar or Swiss cheese in the filling for a richer taste.
- Mix in fresh herbs like thyme or rosemary to brighten up the filling.
How to Make Mini Chicken Pot Pies?
Ingredients You’ll Need:
For The Filling:
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1/3 cup finely chopped onion
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
For The Crust and Topping:
- 2 refrigerated pie crusts
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble, then around 25-30 minutes to bake. In total, plan for about 45 minutes from start to finish, including a short resting time after baking.
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by heating your oven to 375°F (190°C). Lightly grease a muffin tin to keep the pies from sticking.
2. Make the Filling:
In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook until it’s soft and sees-through, about 3-4 minutes. Stir in the flour, salt, pepper, and garlic powder. Cook for 1-2 minutes, stirring constantly, until the mixture bubbles but doesn’t brown.
3. Add Liquids & Thicken:
Slowly whisk in the chicken broth and milk, stirring all the while. Keep stirring and cooking until the mixture thickens nicely, about 5-7 minutes. Remove from heat and stir in the cooked chicken and thawed vegetables until everything is well mixed.
4. Shape the Crusts:
Roll out one pie crust and cut rounds slightly larger than the muffin cups. Gently press these rounds into the bottom and up the sides of each cup to form a crust shell.
5. Fill & Cover:
Place a generous spoonful of the chicken filling into each crust-lined cup. Roll out the second pie crust and cut smaller rounds to cover the top of each pie. Set these on top, pinch the edges to seal, and cut small slits in each top to let steam escape during baking.
6. Brush & Bake:
Brush the top crusts with beaten egg to give them a lovely golden shine. Bake the pies for 25-30 minutes until the crust is golden brown and the filling is bubbling.
7. Cool & Serve:
Let the pies cool in the muffin tin for 5 minutes before carefully removing. Enjoy warm for a cozy, delicious meal!
Can I Use Frozen Chicken for Mini Chicken Pot Pies?
Yes! Just make sure to fully thaw the chicken before dicing. Thaw overnight in the fridge or safely use the defrost setting on your microwave. Pat the chicken dry to avoid extra moisture.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Absolutely! Assemble the pies and store them covered in the fridge for up to 24 hours before baking. You can also freeze them unbaked on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
What Can I Substitute for the Pie Crust?
If refrigerated pie crust isn’t an option, you can use puff pastry or homemade pie dough instead. For a gluten-free option, look for gluten-free pie crusts at the store or make your own with gluten-free flour blends.
How Should I Store Leftovers?
Keep leftover mini pot pies in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through for the best texture and flavor.
