Let’s all agree—whoever first thought to shrink a classic pot pie into single servings deserves a medal! Easy Mini Chicken Pot Pies may sound like a mouthful, but isn’t it more fun to say than just “chicken pie”? Each little pie is a pocket of creamy, savory comfort wrapped in golden delight, perfect for weeknight dinners, lunchboxes, or family gatherings. They’re proof that the old saying, the way to a man’s heart is through his stomach, isn’t just for men—these mini pies win over everyone at the table. Ready to try them yourself? Let’s get baking!
Why You’ll Love This Comfort Food Classic
The star of these Mini Chicken Pot Pies is the creamy filling—tender chicken, sweet vegetables, and aromatic herbs tucked inside a flaky, buttery crust. Making them at home saves you money compared to store-bought frozen pot pies, and you can customize the flavors however you like. Plus, they’re fun! Kids love having their very own little pie, and adults appreciate how perfectly portioned and easy to serve they are. If you enjoyed my Classic Chicken and Biscuits, you’ll fall in love with these personal-sized pot pies.
How to Make Easy Mini Chicken Pot Pies
Quick Overview
With the help of store-bought pie crust, pre-cooked chicken, and frozen vegetables, you can whip these up in under 45 minutes. They’re golden, creamy, and comforting without a lot of fuss—perfect for busy weeknights or when you need something special with minimal effort.
Ingredients
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/3 cup onion, diced
1/3 cup celery, diced
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
2 tablespoons butter
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon dried thyme (optional)
1 package refrigerated pie crusts (or homemade if you prefer)
1 egg (for egg wash, optional)
Directions
Preheat oven to 425°F (220°C). In a large skillet, melt butter over medium heat. Add onions and celery; cook until softened, about 3–4 minutes. Stir in flour and cook for 1 minute, then gradually whisk in broth and milk until thickened, about 3–5 minutes. Stir in chicken, frozen vegetables, garlic powder, thyme, salt, and pepper. Remove from heat. Roll out pie crusts and cut into 4–5 inch circles to fit a muffin tin. Press each circle into a muffin cup. Spoon filling into each crust, leaving a little space at the top. Use leftover dough to create tops if desired and brush with beaten egg for shine. Bake for 15–20 minutes until bubbling and golden brown. Cool a few minutes before serving.
What to Serve With Mini Chicken Pot Pies
Serve these pies with a crisp green salad and light vinaigrette for a balanced meal. Roasted green beans, glazed carrots, or sautéed spinach are great sides. For heartier appetites, add mashed potatoes or rice. Lemonade or iced tea completes this cozy spread.
Top Tips for Perfecting
Use rotisserie chicken or leftover turkey for quick prep. Puff pastry or biscuits can replace pie crust. Don’t overfill muffin cups as filling bubbles while baking. Sprinkle cheese inside for richness. Check crusts at 15 minutes to avoid overbaking.
Storing and Reheating Tips
Refrigerate cooled pies in an airtight container for up to 3 days. To freeze, wrap each pie individually and store up to 2 months. Reheat in the oven at 350°F (175°C) for 10–12 minutes if refrigerated, or 20–25 minutes if frozen. Avoid microwaving to keep crusts flaky.
FAQs
How can I make these vegetarian? Swap chicken for extra vegetables or chickpeas and use vegetable broth.
Can I use leftover chicken or turkey? Yes, it’s perfect for this recipe.
Can I prepare them ahead of time? Yes, assemble and refrigerate up to 24 hours before baking.
Is there a gluten-free option? Use gluten-free pie crust and flour.
Can I add cheese? Definitely, stir in your favorite shredded cheese before filling.
Conclusion
Easy Mini Chicken Pot Pies are the ultimate comfort food—creamy, savory filling tucked inside a golden, flaky crust, all in a perfectly portioned size. They’re quick enough for weeknight dinners, special enough for entertaining, and adaptable to whatever you have on hand. Give them a try and watch how fast they become a family favorite. Happy baking!
Easy Mini Chicken Pot Pies
Equipment
- Skillet
- Muffin Tin
- Mixing Bowl
Ingredients
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 1/3 cup celery, diced
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- to taste salt and pepper
- 1 teaspoon dried thyme (optional)
- 1 package refrigerated pie crusts (or homemade if you prefer)
- 1 egg for egg wash (optional)
Instructions
- Preheat oven to 425°F (220°C). In a large skillet, melt butter over medium heat. Add onions and celery; cook until softened, about 3–4 minutes.
- Stir in flour and cook for 1 minute, then gradually whisk in broth and milk until thickened, about 3–5 minutes.
- Stir in chicken, frozen vegetables, garlic powder, thyme, salt, and pepper. Remove from heat.
- Roll out pie crusts and cut into 4–5 inch circles to fit a muffin tin. Press each circle into a muffin cup.
- Spoon filling into each crust, leaving a little space at the top. Use leftover dough to create tops if desired and brush with beaten egg for shine.
- Bake for 15–20 minutes until bubbling and golden brown. Cool a few minutes before serving.