Go Back
A tray of freshly baked mini chicken pot pies with golden crusts.

Easy Mini Chicken Pot Pie Recipe

Meriam
These Mini Chicken Pot Pies are flaky, creamy, and packed with tender chicken and vegetables in a rich, savory sauce. Made with store-bought biscuit dough or pie crust, they’re perfect for a quick dinner, meal prep, or a party appetizer!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American
Servings 12 mini pot pies
Calories 220 kcal

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

Want a crispy crust? Brush with egg wash before baking.
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.
Keyword mini chicken pot pies, easy pot pie recipe, homemade chicken pot pie, best comfort food, kid-friendly dinner ideas.