Easy Mini Chicken Pot Pies – Don’t LOSE This Recipe
Mini chicken pot pies are one of those recipes that combine everything comforting about a classic home-cooked meal into an adorable, hand-held package. These personal-sized pies are filled with juicy chicken, tender vegetables, and a rich, creamy sauce—all tucked inside flaky pastry. Whether you’re cooking for family, prepping for a party, or simply craving cozy food that feels like a warm hug, these mini pot pies deliver the flavor and nostalgia of a full-sized pot pie without the hassle.
What’s truly wonderful about this recipe is how versatile it is. You can use store-bought pie dough, leftover rotisserie chicken, and frozen vegetables to save time, or you can prepare your own filling and dough from scratch for a more hands-on approach. Either way, the result is a golden, savory treat that everyone will love.
These mini pies also freeze beautifully, making them great for meal prep or quick weeknight dinners. Plus, they’re fun to serve—especially for kids or at gatherings where individual portions are appreciated. This recipe is straightforward and customizable, so you can make it your own while still keeping that cozy, creamy base everyone loves.
Ingredients
For the Filling
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 3/4 cups chicken broth
2/3 cup milk
For the Crust
2 (14 oz) packages of refrigerated pie crusts, or homemade pastry dough
Optional: 1 egg beaten with 1 tablespoon water for egg wash
Optional Add-ins
1/2 cup cooked diced potatoes
Chopped parsley or thyme
Diced onion sautéed with butter
Cheese (like cheddar or parmesan)
Step-by-Step Instructions
Step 1: Make the Filling
In a large saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, garlic powder, and onion powder to form a roux. Cook for about 1 minute until the mixture starts to bubble and smell nutty. Slowly whisk in the chicken broth and milk, stirring constantly until the sauce thickens, about 3–5 minutes.
Once thickened, add the cooked chicken and frozen vegetables (and any other optional add-ins). Stir until everything is well coated and warmed through. Remove from heat and set aside to cool slightly while you prepare the crust.
Step 2: Prepare the Crust
Preheat your oven to 400°F (200°C). Roll out the refrigerated pie dough and use a round cutter or glass to cut circles that will fit into the cups of a muffin tin (usually 3.5 to 4 inches in diameter). You’ll need both a bottom and a top crust for each mini pie.
Lightly grease the muffin tin. Press one circle of dough into each cup, making sure it comes up the sides.
Step 3: Fill the Pies
Spoon a generous amount of the chicken and vegetable mixture into each prepared crust. Don’t overfill, but make sure each pie is nicely packed.
Place another round of pie crust on top of each mini pie, and gently press the edges to seal. You can crimp the edges with a fork or your fingers. Cut a small slit in the top of each pie to allow steam to escape during baking.
Step 4: Egg Wash (Optional)
Brush the tops of each pie with a beaten egg mixed with water. This will give them a shiny, golden-brown finish.
Step 5: Bake
Bake in the preheated oven for 20–25 minutes, or until the crust is golden brown and crisp. Let them cool in the pan for a few minutes before removing them to a wire rack.
Serving Suggestions
Mini chicken pot pies are incredibly flexible and can be served in many different ways:
As a hearty main dish with a side salad or roasted vegetables
At parties or potlucks as savory appetizers
Packed in lunchboxes for a comforting midday meal
Served with mashed potatoes or a cup of soup on colder days
As part of a brunch spread or cozy breakfast-for-dinner
Creative Variations
Turkey and Cranberry Mini Pies
Swap the chicken for leftover turkey and add a teaspoon of cranberry sauce to each pie before sealing.
Cheddar Broccoli Pies
Add steamed chopped broccoli and shredded cheddar cheese to the filling for a different twist.
Buffalo Chicken Pot Pies
Add a few tablespoons of buffalo sauce and some crumbled blue cheese to the filling for a spicy variation.
Vegetarian Mini Pies
Leave out the chicken and double the vegetables, or use sautéed mushrooms and spinach for a savory, meatless version.
Tips for Success
Use cold pie dough so it’s easier to handle and stays flaky during baking
Let the filling cool before assembling the pies to avoid soggy crust
Cut small slits in the tops of the pies to vent steam
Don’t overfill to prevent overflow during baking
Grease the muffin tin well for easy removal
Use a fork or knife to gently loosen the pies from the pan if needed
Storage and Reheating
To Store: Place leftover mini pot pies in an airtight container and refrigerate for up to 4 days.
To Freeze (Before Baking): Assemble the pies but don’t bake them. Place them on a tray and freeze until firm, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 30–35 minutes.
To Freeze (After Baking): Let baked pies cool completely, then freeze in an airtight container. Reheat in the oven at 350°F until warmed through and crisp.
To Reheat: Microwave for 1–2 minutes or reheat in the oven to restore crispness.
Nutrition Info (per pie, based on 12 pies)
Calories: 260
Fat: 15g
Carbohydrates: 20g
Protein: 12g
Sodium: 400mg
These numbers may vary depending on your dough and ingredient choices.
Frequently Asked Questions
Can I make these with puff pastry?
Yes, puff pastry works well and gives a flakier texture. Just watch baking times—it may cook faster than traditional pie dough.
Can I use canned soup instead of making the sauce?
Yes, cream of chicken or cream of mushroom soup can be used in a pinch, but making your own sauce gives you more flavor control.
Can I use fresh vegetables instead of frozen?
Absolutely. Sauté them until tender before mixing into the filling.
What’s the best chicken to use?
Leftover roasted chicken or rotisserie chicken is ideal. You can also poach or bake boneless skinless chicken breasts and shred them.
Do these work with gluten-free crust?
Yes, just be sure the crust is pliable enough to work with and adjust filling thickeners as needed.
Perfect for Every Occasion
These mini chicken pot pies are ideal for:
Family dinners
Lunch meal prep
Holiday appetizers
Potlucks and gatherings
Comfort food cravings
Picnic baskets
They offer all the satisfaction of a full-sized pot pie, packed into a perfectly portioned shell. Kids love them. Adults crave them. You can make them ahead of time, freeze them, and enjoy them anytime.
Final Thoughts
Easy Mini Chicken Pot Pies are one of those recipes that you’ll find yourself making again and again. The comforting filling, flaky crust, and satisfying bite-sized portions make them irresistible to just about everyone. They’re practical enough for a weeknight meal, pretty enough for parties, and hearty enough to satisfy even the hungriest eaters.
This is a go-to recipe for when you want real comfort food without the commitment of baking a large pie. Once you try it, you’ll understand why this is one of those recipes people say not to lose.