Mini Chicken Pot Pies

Introduction

There’s something undeniably comforting about a warm, savory chicken pot pie—but today’s recipe takes that comfort food classic and gives it a fun, bite-sized twist. These Mini Chicken Pot Pies are everything you love about a traditional pot pie, wrapped in a flaky crust and sized perfectly for snacking, sharing, or savoring all to yourself. Whether you’re planning a casual get-together, serving hungry little ones, or just craving something cozy and delicious, this recipe is sure to become a household favorite.

Chicken pot pie has deep roots in both American and British culinary traditions, often associated with home-cooked goodness and family-style meals. These mini versions are ideal for modern cooks looking for a convenient, hand-held format that doesn’t sacrifice on flavor. Made with tender chunks of chicken, a creamy vegetable-studded filling, and golden pastry, these mini pot pies bring both nostalgia and elevated comfort to your kitchen.

What makes this recipe truly special is the combination of from-scratch sauce and the simplicity of using store-bought pie crusts or biscuit dough for convenience. With customizable fillings and options for using leftover chicken or rotisserie meat, these Mini Chicken Pot Pies are as versatile as they are delicious. Let’s dive into a comforting, crave-worthy dish that’s bound to earn a permanent spot in your dinner or party rotation.

Ingredients

For the Filling

• 2 tablespoons unsalted butter (28 g)
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour (16 g)
• 1 cup whole milk (240 ml)
• 1/2 cup chicken broth (120 ml)
• 1 1/2 cups cooked shredded or diced chicken (about 225 g)
• 1/2 cup frozen peas (75 g)
• 1/2 cup diced carrots (75 g)
• 1/2 cup corn kernels (fresh or frozen) (75 g)
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon dried thyme

For the Crust

• 1 package refrigerated pie crusts (2 crusts) OR 1 can refrigerated biscuit dough (optional alternative)
• All-purpose flour, for dusting

For the Egg Wash

• 1 egg
• 1 tablespoon milk (15 ml)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or spray it with non-stick cooking spray.
2. Prepare the filling: In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sauté for 3–4 minutes, or until soft and translucent.
3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Sprinkle the flour over the onion and garlic mixture, then stir continuously for about 1 minute to cook off the raw flour taste. This will create a roux that will help thicken your sauce.
5. Slowly pour in the milk and chicken broth while whisking constantly to prevent lumps. Cook until the sauce begins to thicken, about 3–5 minutes.
6. Stir in the cooked chicken, peas, carrots, and corn. Season with salt, pepper, and thyme. Remove from heat and set aside to cool slightly.
7. Roll out the pie crust: Lightly flour your work surface and roll out the pie crusts to smooth any cracks. Using a 4-inch (10 cm) round cookie cutter, cut out 12 circles for the base of the mini pies. Press each circle into the prepared muffin tin, making sure to line the bottom and sides.
8. Spoon 2–3 tablespoons of the chicken filling into each crust-lined muffin cup, filling just below the rim.
9. Use the remaining pie crust to cut 12 smaller circles, about 3 inches (7.5 cm) in diameter, for the tops. Place each one over the filled pies and press the edges with your fingers or a fork to seal.
10. Optional: Cut small slits in the top of each pie to allow steam to escape during baking.
11. Make the egg wash: In a small bowl, whisk together the egg and milk. Brush the tops of each mini pot pie with the egg wash for a golden finish.
12. Bake in the preheated oven for 25–30 minutes, or until the tops are golden brown and the filling is bubbly.
13. Cool slightly: Let the pies rest in the tin for about 5 minutes before gently removing. Use the edge of a butter knife to help lift them if needed.
14. Serve warm and enjoy the flaky-crust, creamy-filling magic of these delightful mini chicken pot pies!
15. Tip: Want to save time? Use rotisserie chicken or leftover baked chicken for a quick shortcut in the filling.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Serving Size: 1 mini pot pie
• Yield: 12 mini chicken pot pies
• Difficulty: Easy

Tips & Variations

• Use pre-cooked chicken: Leftover grilled, roasted, or rotisserie chicken saves time and boosts flavor.
• Customize the veggies: Swap in diced potatoes, green beans, mushrooms, or spinach for a different twist on the classic pot pie filling.
• Add cheese: A sprinkle of shredded cheddar or mozzarella on top of the filling adds richness and gooey texture.
• Make it gluten-free: Use a gluten-free pie crust and substitute all-purpose flour with your favorite GF flour blend.
• Mini muffin version: For an even smaller bite-size appetizer, use a mini muffin pan and scale down the dough and filling accordingly.

Storage Instructions

• Store leftover mini pot pies in an airtight container in the refrigerator for up to 3–4 days.

Reheating Instructions

• To reheat, place the pies in a 350°F (175°C) oven for 10–15 minutes, or until heated through and the crust is crisp again. Avoid microwaving as the crust may become soggy.

Make-Ahead Tips

• Prepare the filling up to 2 days in advance and refrigerate until you’re ready to assemble and bake the pies.
• Freeze unbaked assembled pies and bake directly from frozen—just add an additional 5–10 minutes to the baking time.

Nutritional Information

Per serving (1 mini pie):

• Calories: 240
• Protein: 10 g
• Carbohydrates: 20 g
• Fat: 13 g
• Fiber: 1.5 g

Conclusion

If you’ve been searching for a crowd-pleasing, comfort-packed dish that’s easy to make and even easier to devour, these Mini Chicken Pot Pies are calling your name. Perfect for chilly weeknights, heartwarming lunches, or hosting a game-day event, these irresistible mini pies prove that great things truly do come in small packages. With a golden crust and a creamy, hearty filling, they’re guaranteed to steal the show at any meal.

Serve them with a crisp green salad, a bowl of soup, or simply enjoy them as a standalone treat. We’d love to hear how your mini pot pies turn out! Did you make any fun variations? Drop your thoughts in the comments, share your photos, and don’t forget to leave a rating. Happy cooking!