Nothing says comfort like a warm, flaky pot pie — and these Mini Chicken Pot Pies bring that cozy feeling into perfectly sized individual portions. Packed with tender chicken, fresh vegetables, and creamy sauce, all wrapped in golden, buttery crusts, these pies are a delightful treat for any occasion. Whether for a family dinner or a party appetizer, they’re sure to impress and satisfy.
Why You’ll Love This Mini Chicken Pot Pie Recipe
You’ll love these pot pies because they combine classic, hearty flavors with easy, convenient portions. The flaky crust pairs perfectly with the rich, savory filling, creating a mouthwatering balance in every bite. Plus, making them in mini form means less mess and more fun to serve — ideal for sharing or indulging on your own!
Ingredients for Mini Chicken Pot Pies
Creating these mini chicken pot pies is a breeze with the right ingredients. Here’s what you’ll need to whip up this comforting dish:
Cooked chicken, shredded: The star of the show! Use leftover rotisserie chicken or any cooked chicken you have on hand for convenience.
Frozen mixed vegetables: A colorful mix of peas, carrots, corn, and green beans adds nutrition and flavor. Fresh veggies can also work if you prefer.
Chicken broth: This adds moisture and depth to the filling. Homemade broth is great, but store-bought works just fine.
Cream of chicken soup: This creamy base binds everything together. For a lighter option, consider using a homemade white sauce or low-fat cream soup.
Garlic powder: A sprinkle of this brings a savory kick to the filling. Fresh garlic can be used for a more robust flavor.
Onion powder: This adds a subtle sweetness and depth. If you have fresh onions, sauté them before adding to the mix.
Dried thyme: A classic herb that complements chicken beautifully. Feel free to experiment with other herbs like rosemary or parsley.
Black pepper: Just a dash for seasoning. Adjust to your taste for a little extra heat.
Refrigerated pie crusts: These save time and effort. You can also make your own if you’re feeling adventurous!
Egg, beaten: This is for the egg wash, giving your pot pies that golden, glossy finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Enjoy the process of gathering these ingredients, as each one plays a vital role in creating the ultimate comfort food experience!
How to Make Mini Chicken Pot Pies
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This step is crucial for even cooking. A hot oven ensures that the crust becomes golden and flaky while the filling heats through. Trust me, you don’t want to skip this part!
Step 2: Prepare the Filling
In a large bowl, combine the shredded chicken, frozen mixed vegetables, chicken broth, and cream of chicken soup. Add the garlic powder, onion powder, dried thyme, and black pepper. Mix everything together until well combined. The filling should be creamy and packed with flavor. This is where the magic happens! Feel free to taste and adjust the seasoning to your liking.
Step 3: Roll Out the Pie Crusts
On a lightly floured surface, roll out the refrigerated pie crusts. Use a round cutter or a glass to cut out circles about 4 inches in diameter. This size fits perfectly into your muffin tin. If the dough feels sticky, sprinkle a little more flour to make it easier to handle.
Step 4: Assemble the Pot Pies
Grease your muffin tin with cooking spray to prevent sticking. Press the pie crust circles into the bottom and up the sides of each muffin cup. Carefully fill each crust with the chicken mixture, but don’t overfill! If you have leftover pie crust, cut out smaller shapes to place on top. Brush the tops with the beaten egg for that beautiful golden finish.
Step 5: Bake to Perfection
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them! You want the crust to be golden brown and the filling to be bubbly. A toothpick inserted into the filling should come out clean. Once done, let them cool for a few minutes before removing from the tin. Enjoy your delicious mini chicken pot pies!
Tips for Success
Use leftover chicken for a quick prep—rotisserie works wonders!
Don’t skip the egg wash; it gives your pot pies that irresistible golden color.
Experiment with herbs and spices to make the filling uniquely yours.
Let the pot pies cool slightly before serving to avoid burns.
Store any leftovers in an airtight container for up to three days.
Equipment Needed for Mini Chicken Pot Pies
Muffin tin: Essential for shaping your mini pot pies. A standard 12-cup muffin tin works perfectly.
Rolling pin: Use this to roll out your pie crusts. A wine bottle can serve as a handy alternative!
Mixing bowl: A large bowl is needed for combining your filling. Any bowl will do, just make sure it’s big enough.
Measuring cups and spoons: For accurate ingredient measurements. If you don’t have these, use a regular coffee mug or spoon as a guide.
Variations of Mini Chicken Pot Pies
Vegetarian Option: Swap the chicken for sautéed mushrooms, lentils, or chickpeas. Add extra veggies like bell peppers and zucchini for a hearty filling.
Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce into the filling for a zesty twist that’ll wake up your taste buds.
Herb-Infused: Experiment with fresh herbs like rosemary, basil, or dill to elevate the flavor profile of your pot pies.
Cheesy Delight: Mix in shredded cheese, such as cheddar or mozzarella, into the filling for a creamy, cheesy experience.
Gluten-Free Crust: Use gluten-free pie crusts or phyllo dough to accommodate dietary restrictions without sacrificing taste.
Serving Suggestions for Mini Chicken Pot Pies
Side Salad: Pair your pot pies with a fresh garden salad for a light and refreshing contrast.
Mashed Potatoes: Creamy mashed potatoes make a comforting side that complements the savory filling.
Herbal Tea: A warm cup of herbal tea can enhance the cozy vibe of your meal.
Presentation: Serve on a rustic wooden board for a charming, homey touch.
FAQs about Mini Chicken Pot Pies
Can I make mini chicken pot pies ahead of time?
Absolutely! You can prepare the filling and assemble the pot pies a day in advance. Just cover them and store in the fridge. When you’re ready to bake, simply pop them in the oven. They may need an extra minute or two to cook through.
What can I substitute for cream of chicken soup?
If you’re looking for a healthier option, consider using a homemade white sauce made from butter, flour, and milk. You can also use low-fat cream soup or even a dairy-free alternative to suit your dietary needs.
How do I store leftovers?
Store any leftover mini chicken pot pies in an airtight container in the fridge for up to three days. Reheat them in the oven for the best texture, or use the microwave if you’re in a hurry.
Can I freeze mini chicken pot pies?
Yes! These little delights freeze well. Just assemble them without baking, wrap tightly, and store in the freezer. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.
What other fillings can I use?
The beauty of mini chicken pot pies is their versatility! You can swap the chicken for turkey, beef, or even a mix of vegetables. Get creative with your favorite ingredients and spices to make them your own!
Final Thoughts on Mini Chicken Pot Pies
There’s a special kind of joy that comes from pulling a tray of mini chicken pot pies from the oven. The aroma fills your kitchen, wrapping you in warmth and nostalgia. Each bite is a delightful combination of flaky crust and savory filling, making it a dish that brings comfort to any table.
Whether you’re sharing them with family or enjoying a quiet night in, these little pies are more than just food; they’re a celebration of home cooking. So roll up your sleeves, gather your ingredients, and let the magic of mini chicken pot pies brighten your day!
Delicious mini chicken pot pies filled with shredded chicken and mixed vegetables, perfect for a comforting meal.
Ingredients
Scale
2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
1 cup chicken broth
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 package (1 lb) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, combine the shredded chicken, frozen mixed vegetables, chicken broth, cream of chicken soup, garlic powder, onion powder, thyme, and black pepper. Mix well until all ingredients are combined.
Roll out the pie crusts on a lightly floured surface. Use a round cutter or a glass to cut out circles that are about 4 inches in diameter.
Grease a muffin tin with cooking spray. Press the pie crust circles into the bottom and up the sides of each muffin cup.
Fill each crust with the chicken mixture, being careful not to overfill.
Use any leftover pie crust to cut out smaller circles or shapes to place on top of the filling, if desired. Brush the tops with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly.
Allow to cool for a few minutes before removing from the muffin tin. Serve warm.
Notes
For a healthier version, substitute the cream of chicken soup with a homemade white sauce or use low-fat cream soup.
Customize the filling by adding your favorite herbs or spices, or swap out the mixed vegetables for fresh veggies like spinach or bell peppers.
