Mini Chicken Pot Pies are like little pockets of comfort food magic. Imagine flaky golden crusts filled with tender chunks of chicken, creamy vegetables, and that classic, warm pot pie flavor—all in perfect individual servings. They’re the kind of dish that’s both cozy and cute, making dinner feel a little extra special without any fuss.
I love making these because they’re super handy for meal prep or when I want to impress guests without spending hours in the kitchen. Plus, they’re great for portion control—I can have one with a side salad and feel satisfied without going overboard. My favorite tip is to use fresh herbs like thyme or parsley inside the filling; it really brightens up the flavors and gives it a homemade touch.
When I serve Mini Chicken Pot Pies, I like to pair them with simple sides like steamed green beans or a light slaw. They also reheat wonderfully, so leftovers make a perfect next-day lunch at work or school. Whenever I bring these to a party, they disappear fast, and I always get asked for the recipe—there’s just something about having that personal little pie in your hand that makes this dish a crowd favorite.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken saves time and keeps the filling tender. Rotisserie chicken works great here, or you can use leftover roast chicken.
Frozen Vegetables: Mixed peas, carrots, and corn add color and sweetness. You can swap with fresh veggies, but freezing keeps prep quick.
Butter & Flour (Roux): These create the creamy sauce base. For gluten-free, try a 1:1 gluten-free flour mix instead of all-purpose flour.
Pie Crust: Refrigerated pie crusts make this easy and flaky. You can substitute with puff pastry for extra crispiness or homemade dough if you prefer.
Herbs: Fresh thyme or parsley brighten the dish. Dried herbs work too—just add less since they’re more concentrated.
How Do You Make the Creamy Filling Thicken Perfectly?
Thickening the filling is all about making the roux properly and gradually adding liquids.
- Start by melting butter and whisking in flour and seasonings. Cook this mixture for 2 minutes to remove raw flour taste.
- Slowly add chicken broth and milk while whisking constantly so no lumps form.
- Keep whisking over medium heat until the sauce bubbles and thickens—it should coat the back of a spoon.
- Turn off heat before adding chicken and veggies so the sauce doesn’t get too thin.
This method ensures a smooth, creamy filling that holds together without being runny or dry.
Equipment You’ll Need
- 12-cup muffin tin – perfect size to shape and bake each mini pie evenly.
- Medium saucepan – you’ll make the creamy filling sauce here, so pick one with a good nonstick surface.
- Whisk – helps mix the roux and sauce smoothly without lumps.
- Rolling pin – to roll out the pie crust circles for your mini pies.
- Measuring cups and spoons – for accurate ingredient amounts, especially flour and broth.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a holiday twist that uses leftovers well.
- Add sautéed mushrooms for a deeper, earthier flavor and a bit of texture.
- Try cheddar cheese mixed into the filling for a rich, gooey upgrade.
- Stir in fresh spinach or kale for extra greens that cook down nicely in the creamy filling.
Mini Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen mixed peas and carrots
- 1/2 cup frozen corn kernels
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- Optional: 1 tablespoon fresh thyme or parsley, chopped
For the Crust:
- 2 packages refrigerated pie crusts (usually 2 crusts per package, enough for mini pies)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 25 minutes to bake. So, in about 40 minutes, you’ll have delicious mini pot pies ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Tin:
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin well so the pies don’t stick.
2. Make the Creamy Filling:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, black pepper, onion powder, and garlic powder. Keep whisking for about 2 minutes until the mixture is bubbly and golden — this is called a roux.
Slowly add the chicken broth and milk while whisking constantly. Keep whisking until the sauce thickens and simmers (about 5-7 minutes).
Take the pan off the heat and stir in the cooked chicken, frozen peas and carrots, corn, and fresh herbs if using. Mix everything well.
3. Prepare and Fill the Pie Crusts:
Unroll the refrigerated pie crusts and cut out circles slightly larger than the muffin cups (about 4-5 inches). Press a crust circle into each muffin cup, making sure it goes up the sides to form a shell.
Spoon the filling into each crust-lined cup, filling almost to the top.
4. Add the Top Crust and Bake:
If you have leftover pie dough, cut smaller circles or fun shapes for pie tops. Place these on top of each filled crust and gently press edges to seal.
Bake in the preheated oven for 20 to 25 minutes, or until your mini pies are golden brown and crispy.
5. Cool and Enjoy:
Take the pies out of the tin and let them cool for 5 minutes. Serve warm with a fresh salad or steamed veggies for a delicious meal.
Can I Use Frozen Chicken for These Mini Pot Pies?
Yes! Just make sure the chicken is fully thawed and drained before using. You can thaw it overnight in the fridge or quickly in cold water. Pat it dry to avoid extra moisture in the filling.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Absolutely! Prepare the filling and assemble the pies, then cover and refrigerate for up to 24 hours before baking. You can also freeze them before or after baking—just thaw fully before reheating.
How Should I Store Leftovers?
Store any leftover mini pies in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crispy.
Can I Substitute the Pie Crust?
Sure! Puff pastry works nicely for a flakier texture, or you can make your own homemade dough. Just cut and shape it similarly to fit the muffin tin cups.
