Made mini chicken pot pie recipe has something that feels like a hug in food form warm, soothing, and laden with rich, creamy excellence. But why not create gorgeous, individual-sized little pot pies instead of a large pie?
Though prepared in a muffin tray for a creative, portable twist, these Mini Chicken Pot Pies are everything you love about the traditional meal. Perfect comfort in every bite, the flaky, buttery Crust envelops a creamy, flavorful interior bursting with delicate chicken, vegetables, and potatoes!
Table of Contents
Why This Recipe Will Make You Loveable
✔ Perfectly Flaky & Buttery: The Crust bakes up beautiful brown and crisp every time.
✔ Creamy, Savory Filling , Packed with chicken, vegetables, and a wonderful sauce.
✔ Easy & Convenient: Press the dough into muffin tins and go no need to lay out a complete pie.
✔ Perfect for Meal Prep; make them ahead and reheat them for fast snacks or dinners.
✔ Kid-Friendly & Crowd-Pleasers: Who would turn down tiny comfort food?
Ingredients
These flaky, creamy little mini chicken pot pie recipe call for these:
- For the filling, shredded cooked chicken from rotisserie chicken tastes fantastic!
- Frozen mixed vegetables combine peas, carrots, and corn for that classic taste.
- Cooked diced potatoes give texture and heartiness.
- Chicken broth and heavy cream are the key to a silky, rich filling.
- Butter and flour are used to make a roux to thicken the sauce.
- Add some subdued savory depth with garlic powder and onion powder.
- Salt and black pepper will help to improve every taste sensation.
- Refrigerated Pie Crust (or Homemade) is flaky, buttery, and quite good for the Crust.
- Egg (for Egg Wash) provides a golden, glossy sheen to tops.
👉 The complete ingredient list with measurements is in the recipe card below!
For extra flakiness, some bakers swear by adding a splash of vinegar to the crust. Find out why vinegar is a game-changer in pie dough.
The First Step is Mini Chicken Pot Pies Made the Right Way
Prepare the Muffin Tin and Preheat
- Set your oven to 375°F (190°C). To help a muffin tray not stick, lightly oil it.
Second Step: Get the Pie Crust Ready
- Roll out your pie crust and cut somewhat overhanging rounds big enough to fit into the muffin cups.
- Press the dough gently into every muffin cup to evenly distribute it along the bottom and sides.
Making the Creamy Chicken Filling Comes in Third
- Melt butter in a pot set over medium heat, then mix in the flour. Cook for 1-2 minutes to produce a roux.
- Cook slowly, whisking the chicken broth and heavy cream until the sauce thickens.
- Add mixed vegetables, shredded chicken, chopped potatoes, garlic powder, onion powder, salt, and pepper.
- Simmer the mixture for two to three minutes; then, turn off the heat.
Fourth Step: Put Together the Mini Pot Pies
- Spoon almost to the top of the filling into every ready muffin cup.
- Cut little circles from the remaining pie crust and arrange them on the filling.
- S squeeze or crimp with a fork to seal the edges for a decorative touch.
Fifth Step: Egg Wash and Baking
- For a golden, glossing crust, brush the tops with beaten egg.
- Bake until the Crust is golden brown and crunchy for 20 to 25 minutes.
Sixth: Let Cool and Present
- After a few minutes of cool-down, gently remove the little pot pies from the muffin tray.
- Present warm, and savor!
For a rich and extra creamy filling, try using cream of mushroom soup instead of traditional chicken broth.
Pro Advice for the Perfect Mini Chicken Pot Pies
✔ Use Rotisserie Chicken reduces prep time while maintaining extra juicy and tasty results.
✔ Roll Out the Pie Crust Thinly; thinner Crust means flakier, crisper results.
✔ Don’t Overfill: Leave a little top space since the filling expands as it bakes.
✔ Seal the Edges Well : This stops filling leaks while baking.
✔ Make It Cheesy for a further comfort food boost by stirring ¼ cup of shredded cheddar.
How Should One Present and Pair?
- On their own, these Mini Chicken Pot Pies are a whole meal, but they taste much better when presented with:
- A fresh side salad is a basic green salad topped with vinaigrette.
- Mashed potatoes are a comfort dish you cannot have too much of.
- Roasted vegetables go wonderfully, either side of roasted Brussels sprouts or green beans.
- A Warm Bowl of Soup: Try a simple tomato or vegetable soup on the side.
- Bonus: Present with cranberry sauce for a somewhat Thanksgiving-style variation.
Make Ahead and Organization and Storage
Maintaining Leftovers
- Keep refrigerated in an airtight container for up to three days.
Frozen
- Let them cool; then, securely cover them with foil and plastic wrap.
- Freeze for three months at most.
Reheat Ovens
- For a crispy crust, reheat for 10 to 15 minutes at 350°F.
- For fast reheating, heat an air fryer at 325°F for five to seven minutes.
- Heat in 30-second intervals; the Crust can soften.
Frequencies of Askquest : Mini Chicken Pot Pies
Could I replace pie crust with puff pastry?
Yes! Puff pastry produces very flaky and buttery Crust; keep a watchful eye during baking.
Are these something I could prepare ahead of time?
Yes! Put them together one day ahead, cover, and chill before baking.
I can use what else as fillings?
Experiment with substituting the chicken for:
✔ Turkey ( Perfect for leftovers following Thanksgiving!!)
Ham & Cheese for a creative spin.
✔ Mushrooms & Spinach (for a vegetarian take)
Could I create a large-scale replica instead?
Absolutely! Just use a 9-inch pie dish and bake for 35-40 minutes instead of using muffin pans.
Conclusion
Rich, creamy excellence permeates these golden, buttery Mini Chicken Pot Pies. One thing’s for sure, whether you’re making them for meal prep lunches, nightly comfort food, or even a holiday gathering:
They will vanish rapidly.
Easy Mini Chicken Pot Pie Recipe
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/2 cup chicken broth
- 1/2 cup heavy cream or whole milk
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Crust:
- 1 can refrigerated biscuit dough OR
- 1 sheet store-bought pie crust OR
- 1 batch homemade pie dough
Instructions
Step 1: Preheat the Oven
- Preheat oven to 375°F (190°C).
- Grease a muffin tin or mini pie pans.
Step 2: Make the Chicken Filling
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute, creating a roux.
- Gradually whisk in chicken broth and heavy cream, stirring until thickened.
- Add shredded chicken, mixed vegetables, garlic powder, onion powder, salt, and pepper.
- Simmer for 2-3 minutes, then remove from heat.
Step 3: Assemble the Mini Pot Pies
- If using biscuit dough: Flatten each biscuit round and press it into the muffin tin.
- If using pie crust: Cut circles slightly larger than the muffin tin, and press into each cup.
- Spoon about 2 tbsp of the chicken mixture into each crust.
- Top with another piece of dough, crimp edges, and cut small slits for ventilation.
Step 4: Bake Until Golden
- Bake for 18-20 minutes, until the crust is golden brown.
- Let cool for 5 minutes before removing from the tin.
Step 5: Serve & Enjoy!
- Serve warm with a side salad or roasted vegetables.
Notes
Need a shortcut? Use canned cream of chicken soup instead of making the roux.
Store leftovers in an airtight container for up to 3 days.