Easy Mini Chicken Pot Pie Recipe: Perfect Comfort Food

Introduction about mini chicken pot pie recipe

If you’re looking for a comforting, savory dish that’s perfect for family dinners, gatherings, or meal prepping, then Mini Chicken Pot Pies are exactly what you need! These adorable, individual-sized pies pack all the flavor of a traditional chicken pot pie into a smaller, more convenient form. With tender chicken, hearty vegetables, and a creamy filling, all encased in a flaky, golden crust, these mini pot pies are sure to become a favorite in your recipe rotation.

What makes this recipe so special? It’s easy to prepare with simple, everyday ingredients, and the individual portions make it ideal for serving at dinner parties, packing in lunchboxes, or even freezing for future meals. Plus, they’re versatile—customize the filling to suit your preferences by adding your favorite vegetables, herbs, or spices.

In this guide, we’ll take you step by step through making these delicious mini chicken pot pies. Whether you’re an experienced home cook or a beginner looking for a fun recipe to try, this is a foolproof way to create a crowd-pleasing comfort food that everyone will love.

For another freezer-friendly comfort food, check out the Chicken Pot Pie Recipe with Cream of Chicken Soup for a classic take on this dish.

Why You’ll Love mini chicken pot pie recipe

Perfect for Portion Control

One of the greatest benefits of making mini chicken pot pies is their individual serving size. Unlike a full-sized chicken pot pie, these smaller versions make portion control easy and stress-free. Whether you’re cooking for kids, family members, or dinner guests, everyone gets their own perfectly portioned pie. Plus, they’re a great way to avoid leftovers going to waste—just bake what you need and save the rest for later.

For those counting calories or looking for mindful eating options, mini chicken pot pies allow you to enjoy this rich, comforting dish without overindulging.

Great for Family Dinners or Parties

Mini chicken pot pies are not only delicious but also visually appealing, making them perfect for family dinners, holidays, and dinner parties. Their cute, individual size makes them easy to serve and eliminates the need to cut and portion a larger pie. They are also a hit with kids, as the small size and flaky crust make them fun to eat!

These pies can also be made ahead of time and baked fresh when needed, making them a stress-free option for entertaining guests or feeding a crowd. Serve them with a side salad or steamed vegetables for a complete meal.

Easy to Make With Simple Ingredients

Despite their impressive presentation, mini chicken pot pies are surprisingly simple to make. With just a few staple ingredients—like shredded chicken, frozen or fresh vegetables, cream, and pie crust—you can whip up these delicious pies in no time.

Store-bought shortcuts like rotisserie chicken, pre-made pie dough, or frozen mixed vegetables can help you cut down on prep time without sacrificing flavor. Even if you’re short on time, you can still enjoy homemade comfort food that tastes like it took hours to prepare.

For home cooks who love experimenting, the filling is completely customizable! Add your favorite herbs, swap out vegetables, or try a puff pastry topping for a gourmet twist.

Ingredients for mini chicken pot pie recipe

Essential Ingredients for the Filling

The heart of any chicken pot pie is the creamy, savory filling. Here’s what you’ll need:

Cooked Chicken (2 cups):
- Use shredded rotisserie chicken, leftover cooked chicken, or boil and shred two chicken breasts.
Vegetables (1 1/2 cups total):
- A mix of classic pot pie vegetables:
  - Frozen peas (1/2 cup)
  - Diced carrots (1/2 cup)
  - Corn kernels (1/4 cup)
  - Chopped celery (1/4 cup)
Butter (2 tablespoons):
- For sautéing the vegetables and adding flavor.
All-Purpose Flour (2 tablespoons):
- To thicken the filling.
Chicken Broth (1 1/2 cups):
- Provides a rich, savory base. Use low-sodium broth if preferred.
Heavy Cream (1/2 cup):
- Adds creaminess to the filling. Substitute with half-and-half or milk for a lighter version.
Seasonings:
- Salt (1/2 teaspoon, or to taste)
- Black pepper (1/4 teaspoon)
- Garlic powder (1/2 teaspoon)
- Dried thyme (1/2 teaspoon, optional)

Ingredients for the Crust (Store-Bought or Homemade)

You have two convenient options for the pie crust:

Store-Bought Pie Crust:
- Use pre-made pie dough (2 rolls) for a quick and easy shortcut. Found in the refrigerated section of most grocery stores.
Homemade Pie Crust:
- If you prefer to make your own, here’s a simple recipe:
  - 2 1/2 cups all-purpose flour
  - 1 teaspoon salt
  - 1 tablespoon sugar
  - 1 cup unsalted butter, cold and cubed
  - 6–8 tablespoons ice-cold water
Egg Wash:
- 1 large egg, beaten with 1 tablespoon water for brushing the crust. This gives the pies a golden, glossy finish.

Optional Additions for Extra Flavor

Take your Mini Chicken Pot Pies to the next level with these optional ingredients:

Herbs:
- Add a sprinkle of fresh parsley, thyme, or rosemary to the filling for a burst of flavor. Fresh herbs make the pies taste gourmet.
Cheese:
- Mix 1/2 cup of shredded cheddar cheese or Parmesan into the filling for a cheesy twist.
Spices:
- A pinch of smoked paprika, curry powder, or red pepper flakes can add a little kick to the filling.
Puff Pastry or Biscuit Topping:
- Instead of pie crust, you can use puff pastry for a lighter, flakier top, or place a biscuit on top of each pot pie before baking.

Step-by-Step Guide to Make mini chicken pot pie recipe

Preparing the Chicken and Veggie Filling

Cook the Vegetables:
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add diced carrots, celery, and corn. Sauté for about 3–4 minutes until they start to soften.
- Stir in the frozen peas and cook for an additional minute.
Make the Sauce:
- Sprinkle 2 tablespoons of all-purpose flour over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste.
- Slowly pour in 1 1/2 cups of chicken broth, whisking continuously to prevent lumps. Let the mixture simmer for 3–4 minutes until it thickens.
Add Cream and Chicken:
- Reduce the heat to low and stir in 1/2 cup of heavy cream (or milk for a lighter option). Mix until the sauce is creamy and smooth.
- Fold in the shredded chicken and season with salt, black pepper, garlic powder, and dried thyme to taste. Adjust the seasoning as needed.
- Allow the filling to cook for another 2–3 minutes until heated through. Set it aside to cool slightly.

Assembling the mini chicken pot pie recipe

Prepare the Crusts:
- Roll out your store-bought or homemade pie crust on a lightly floured surface.
- Use a round cookie cutter, drinking glass, or bowl to cut out circles of dough that are slightly larger than the openings of your muffin tin or ramekins.
Line the Muffin Tin or Ramekins:
- Grease a 12-cup muffin tin or individual ramekins lightly with cooking spray.
- Press the dough circles into each cavity, allowing a slight overhang to form the base and sides of the mini pot pies.
Fill the Pies:
- Spoon the cooled chicken and veggie filling into each crust-lined cavity, filling them about 3/4 full to leave space for the top crust.
Add the Top Crust:
- Place another dough circle over each filled pie. Pinch the edges of the bottom and top crusts together to seal.
- Use a fork or your fingers to crimp the edges for a decorative touch.
- Cut small slits in the top crusts to allow steam to escape during baking.
Egg Wash:
- In a small bowl, whisk together 1 egg with 1 tablespoon of water.
- Brush the tops of the pies lightly with the egg wash to give them a golden, shiny finish as they bake.

Baking to Golden Perfection

Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Bake the Pies:
- Place the muffin tin or ramekins on the center rack of the oven.
- Bake for 20–25 minutes or until the crust is golden brown and flaky, and the filling is bubbling around the edges.
Cool Slightly Before Serving:
- Allow the mini pot pies to cool in the pan for about 5–10 minutes before carefully removing them. Use a butter knife to help lift them out gently.
- Serve warm and enjoy the rich, savory goodness!

Tips for Assembling and Baking Success

Don’t Overfill the Crust:
- Leave a little space at the top of each pie to prevent the filling from spilling over during baking.
Keep the Dough Cold:
- If using homemade dough, keep it chilled until ready to use. Cold dough results in a flakier, crisper crust.
Use Puff Pastry for a Flakier Alternative:
- Swap out the pie crust for store-bought puff pastry to create an extra flaky and light topping.
Check for Doneness:
- If the tops brown too quickly, cover them loosely with aluminum foil to prevent burning while the filling cooks completely.

Tips for the Best mini chicken pot pie recipe

How to Achieve a Perfect Flaky Crust

Keep the Dough Cold:
- Cold dough is the key to achieving a perfectly flaky crust. If the dough becomes too warm while assembling the pies, chill it in the refrigerator for 10–15 minutes before baking.
Don’t Overwork the Dough:
- When making homemade pie dough, mix just until it comes together. Overworking the dough can make it tough instead of tender and flaky.
Egg Wash for Golden Crusts:
- Brushing the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) gives the pies a beautiful, golden-brown shine.
Prevent Burnt Edges:
- If the edges of the crust are browning too quickly, cover them loosely with aluminum foil halfway through baking.

Customizing the Filling for Extra Flavor

The filling is where you can let your creativity shine! Here are some ideas for enhancing or customizing the classic chicken pot pie filling:

Add Fresh Herbs:
- Mix in fresh herbs like parsley, thyme, rosemary, or chives to brighten the flavor of the filling.
Cheesy Filling:
- Stir in 1/2 cup of shredded cheddar cheese or Parmesan to the filling for a creamy, cheesy twist.
Spicy Kick:
- Add a pinch of red pepper flakes or a dash of cayenne pepper to give the filling a bit of heat.
Vegetable Variations:
- Swap in or add other vegetables such as mushrooms, green beans, or diced potatoes for variety.
Creamy Soups as Shortcuts:
- For an even easier option, use 1 can of cream of chicken soup or cream of mushroom soup as the base of the filling. Combine it with cooked chicken and vegetables.

Make-Ahead and Freezing Tips

Mini chicken pot pies are a fantastic make-ahead meal! Here’s how you can prep them in advance or store leftovers:

Make Ahead (Unbaked):
- Assemble the pies fully, but don’t bake them. Wrap the muffin tin or ramekins tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, brush with egg wash and bake as directed.
Freezing the Pies:
- Before Baking: Place the unbaked pies in the freezer until firm. Remove them from the muffin tin or ramekins, wrap tightly in plastic wrap, and store in a freezer-safe bag for up to 3 months. Bake straight from frozen, adding an extra 5–10 minutes to the baking time.
- After Baking: Allow the pies to cool completely, then wrap and freeze. Reheat them in the oven at 350°F (175°C) for about 20 minutes until heated through.
Reheating Leftovers:
- Reheat baked mini pot pies in the oven at 350°F (175°C) for 10–15 minutes to keep the crust crispy. Avoid reheating in the microwave, as it can make the crust soggy.

Creative Twists on Classic Mini Chicken Pot Pies

Using Puff Pastry Instead of Pie Crust

For a lighter, flakier topping, replace the pie crust with puff pastry. Simply cut the puff pastry into circles or squares, place it on top of the filling, and bake until golden and puffed. The buttery layers of the puff pastry add a gourmet touch to the pies.

Individual Pot Pies With Biscuits on Top

Instead of using pie crust, top each mini pot pie with a biscuit. You can use refrigerated biscuit dough for convenience or make homemade buttermilk biscuits. Place one biscuit on top of each ramekin filled with the chicken and vegetable mixture, then bake until the biscuits are golden and fluffy.

Adding Spices or Herbs for a Gourmet Touch

Take your mini chicken pot pies to the next level by experimenting with different spices and herbs. Here are a few flavor-boosting ideas:

Smoked Paprika: Adds a hint of smoky depth to the filling.
Sage or Tarragon: Complements the creamy chicken filling beautifully.
Curry Powder: A teaspoon of mild curry powder creates a warm, fragrant twist on the classic pot pie.
Garlic and Onion Powder: A pinch of both can enhance the savory flavors in the filling

Serving and Storage Suggestions

Best Ways to Serve Mini Chicken Pot Pies

Mini chicken pot pies are best served warm, straight out of the oven. Here are some delicious ways to serve them:

Classic Comfort Meal:
- Serve the mini pot pies with a side of steamed green beans, sautéed spinach, or roasted carrots for a balanced, hearty meal.
With a Fresh Salad:
- Pair your warm pot pies with a crisp, refreshing salad like a Caesar salad, arugula salad, or mixed greens with vinaigrette. The light flavors complement the richness of the pot pies.
As a Party Appetizer:
- These mini pies make excellent finger foods for gatherings or potlucks. Place them on a serving tray and let guests grab and enjoy.
Add a Dip or Sauce:
- For added flavor, serve with a small side of creamy garlic aioli, cranberry sauce (for a Thanksgiving vibe), or gravy for dipping.
Comfort Food Spread:
- Complete your comfort food menu with mashed potatoes, mac and cheese, or warm dinner rolls alongside your pot pies.

Storing and Reheating Leftovers

Refrigerating Leftovers:
- Allow the mini pot pies to cool completely. Place them in an airtight container or wrap them individually in plastic wrap. Refrigerate for up to 4 days.
Freezing Leftovers:
- Wrap the fully baked mini pot pies tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Label them with the date for easy tracking.
Reheating Instructions:
- From the Refrigerator: Preheat the oven to 350°F (175°C) and bake the pies for 10–15 minutes until heated through.
- From Frozen: Bake frozen pies at 350°F (175°C) for 25–30 minutes or until fully warmed and crispy.
- Avoid microwaving as it can make the crust soft or soggy.

FAQs About Mini Chicken Pot Pie Recipe

Can I Use Rotisserie Chicken?

Yes! Rotisserie chicken is a great shortcut. It’s already cooked, tender, and flavorful, making it perfect for this recipe. Simply shred the meat and mix it into the filling.

Can I Make These Ahead of Time?

Absolutely! You can assemble the mini chicken pot pies in advance, cover them tightly, and refrigerate for up to 2 days before baking. Alternatively, freeze them unbaked and bake straight from frozen when ready.

How Do I Prevent the Crust From Getting Soggy?

To avoid a soggy crust:

Pre-bake (blind bake) the bottom crust for 5–7 minutes before adding the filling.
Make sure the filling is cooled slightly before assembling the pies.

Can I Freeze Mini Chicken Pot Pies?

Yes, mini chicken pot pies freeze beautifully! Freeze unbaked pies for up to 3 months. Bake directly from frozen, adding 5–10 minutes to the baking time.

What Vegetables Work Best for the Filling?

The best vegetables for chicken pot pies include:

Carrots, peas, corn, and celery (the classic mix).
You can also add green beans, mushrooms, or diced potatoes for variety.

Conclusion

Mini chicken pot pies are the perfect combination of comfort, convenience, and flavor. These individual-sized pies are easy to prepare, making them ideal for busy weeknights, entertaining guests, or freezing for later. With their golden, flaky crust and creamy chicken and vegetable filling, they’re sure to be a hit with both kids and adults alike.

The beauty of this recipe lies in its flexibility—you can customize the filling, use store-bought shortcuts, or make everything from scratch. Serve these savory pies with a fresh salad or a hearty side dish for a complete meal that will satisfy any craving.

Whether you’re looking for a cozy family dinner, a meal-prep idea, or a crowd-pleasing dish for your next gathering, these mini chicken pot pies are the perfect choice. Give this recipe a try, and enjoy a warm, delicious classic in the cutest individual portions.

Looking for more dinner inspiration? Try pairing these pot pies with Baked Chicken Cutlet Recipes for a comforting meal your family will love. Happy baking! 🥧🍗