There’s nothing quite as cozy as a warm Mini Chicken Pot Pie — golden, flaky pastry filled with creamy chicken and vegetables. These individual pot pies capture all the comforting flavors of the classic dish in a perfectly portioned size, ideal for dinners, parties, or meal prep. They’re hearty, wholesome, and irresistibly delicious.
When I first made these, I used leftover rotisserie chicken and pre-made pie crust — it saved time without sacrificing flavor. I also added a splash of cream and a sprinkle of thyme, and the filling turned out beautifully rich. These mini pot pies are not only easy to make, but they also reheat wonderfully, making them perfect for busy weeknights or cozy weekend dinners.
Why You’ll Love This Recipe
These Mini Chicken Pot Pies deliver all the comfort of traditional pot pie in a fun, single-serve form. They’re flaky, creamy, and packed with tender chicken and colorful vegetables. Perfect for family dinners, gatherings, or make-ahead meals, they’re easy to customize and look as impressive as they taste. Whether you’re serving them fresh from the oven or reheating leftovers, these mini pies always hit the spot.
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Mini Chicken Pot Pies: Comfort Food in a Perfectly Portable Size
- Total Time: 40 mins
- Yield: 12 mini pies
- Diet: Halal
Description
Mini Chicken Pot Pies are comforting, handheld versions of the classic chicken pot pie — filled with creamy chicken and vegetable filling, baked inside flaky golden biscuit or pie crust cups for the perfect cozy meal or appetizer.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough or 2 pie crusts
- 1 tbsp melted butter (for brushing)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, combine chicken, mixed vegetables, cream of chicken soup, cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- If using biscuit dough: Separate biscuits and press each one into a large circle. If using pie crusts: Cut 4-inch circles using a cookie cutter or glass.
- Press dough circles into the muffin cups, forming small shells with edges hanging slightly over the sides.
- Spoon 2–3 tablespoons of the chicken mixture into each cup, filling to the top.
- Optional: Place smaller dough circles on top of each pie and press edges to seal, or leave open-faced for a rustic look.
- Brush tops lightly with melted butter.
- Bake for 20–25 minutes, or until crusts are golden brown and filling is bubbly.
- Let cool for 5 minutes before removing from the tin. Serve warm.
Notes
- Use rotisserie chicken for convenience and added flavor.
- These freeze well — reheat in the oven at 350°F for 10–12 minutes.
- Try puff pastry instead of biscuit dough for a lighter texture.
- Add diced potatoes or sautéed onions for extra heartiness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie Crusts – Buttery and flaky, they form the perfect shell. You can use homemade or store-bought refrigerated pie crusts.
Cooked Chicken – Rotisserie chicken works beautifully, offering tender, flavorful meat with minimal effort.
Butter – Forms the base of the creamy filling and adds richness.
All-Purpose Flour – Thickens the sauce to create that signature pot pie consistency.
Chicken Broth – Brings savory depth to the sauce. Use low-sodium for better control of saltiness.
Milk or Cream – Adds creaminess and helps create a velvety filling.
Frozen Mixed Vegetables – A convenient, colorful blend of peas, carrots, and corn adds texture and sweetness.
Onion – Finely chopped onion adds aromatic depth and flavor.
Garlic – For a savory boost that enhances the filling’s flavor.
Salt and Black Pepper – Essential seasonings to bring out all the flavors.
Fresh Thyme or Parsley – Adds a pop of freshness and aroma to the creamy filling.
Egg (for egg wash) – Brushed on top of the crust for a golden, glossy finish.
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin or line it with parchment paper rounds.
In a medium saucepan, melt butter over medium heat. Add onion and garlic, sautéing until softened. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in chicken broth and milk, stirring constantly until the sauce thickens and becomes smooth. Season with salt, pepper, and thyme.
Add cooked chicken and frozen vegetables, stirring until well coated. Remove from heat and let the filling cool slightly.
Unroll the pie crusts and cut out circles large enough to fit into each muffin cup, leaving a bit of overhang. Press the dough circles into the cups and spoon the filling evenly into each one. Cut smaller dough circles for the tops and place them over the filling. Seal the edges by pressing with a fork and cut a small slit in the top for steam to escape. Brush the tops with egg wash.
Bake for 20–25 minutes, or until the crust is golden and crisp. Let cool for 5 minutes before removing from the pan. Serve warm and enjoy that comforting aroma.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 10–12 mini pot pies. Preparation takes 20 minutes, and baking takes 25 minutes, for a total of roughly 45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10–15 minutes or until warmed through and crisp. You can also freeze baked pies for up to 2 months — reheat directly from frozen, adding a few extra minutes to the bake time.
Variations and Customizations
Turkey Pot Pies – Swap chicken for leftover turkey, especially around the holidays.
Cheddar Chicken Pies – Add shredded cheddar cheese to the filling for a creamy, cheesy twist.
Herb Lover’s Version – Mix in rosemary, thyme, and sage for more aromatic flavor.
Garlic Parmesan Pies – Stir Parmesan cheese and roasted garlic into the filling for richness.
Curry Chicken Pot Pies – Add curry powder or paste to the sauce for a spiced variation.
Vegetarian Option – Skip the chicken and add mushrooms, potatoes, and extra veggies.
Puff Pastry Topping – Use puff pastry instead of pie crust for a light, flaky top.
Mini Biscuit Pot Pies – Replace pie crust with biscuit dough for a Southern-inspired version.
Gluten-Free Option – Use gluten-free pie crust and flour for a celiac-friendly dish.
Buffalo Chicken Pies – Mix buffalo sauce into the filling and serve with ranch on the side.
FAQs
What are Mini Chicken Pot Pies?
They’re individual servings of traditional chicken pot pie baked in muffin tins or small pans.
Can I use store-bought pie crust?
Yes, it’s a great time-saver and works perfectly for this recipe.
Can I make them ahead of time?
Yes, you can assemble and refrigerate them for up to a day before baking.
Can I freeze Mini Chicken Pot Pies?
Absolutely — freeze baked or unbaked pies for up to 2 months.
How do I keep the filling from being runny?
Make sure the sauce is thick before adding it to the crust and let it cool slightly before assembling.
What vegetables work best?
Peas, carrots, corn, and green beans are classic choices.
Can I use puff pastry instead of pie crust?
Yes, it gives a flakier, lighter texture that’s just as delicious.
How do I reheat frozen pot pies?
Bake at 350°F until warmed through — no need to thaw first.
Can I make these dairy-free?
Yes, use plant-based butter and milk alternatives.
What’s the best way to serve them?
They’re perfect on their own or with a simple green salad or soup.
Conclusion
Mini Chicken Pot Pies are the ultimate comfort food — warm, creamy, and wrapped in a buttery crust that’s as flaky as it is satisfying. These little pies take all the coziness of a classic pot pie and make it fun, portable, and easy to serve. Whether you’re cooking for family, meal prepping for the week, or hosting guests, these mini pot pies promise to deliver that perfect blend of homestyle flavor and heartwarming comfort in every bite.
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