Name: Easy Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup frozen mixed vegetables (peas, carrots, corn); 1/2 cup onion, diced; 1 clove garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 package refrigerated pie crusts (or homemade, if preferred); 1 egg (for egg wash)

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Mini chicken pot pies are the ultimate comfort food, especially when you’re craving something hearty, warm, and delicious. These little individual pies are packed with creamy chicken, vegetables, and a golden, flaky crust. They’re simple to make and perfect for serving as a family meal or even a delightful party snack. With a delicious combination of tender chicken and vegetables in a rich gravy, all tucked inside a buttery crust, these mini chicken pot pies are guaranteed to satisfy your cravings! Easy Mini Chicken Pot Pies

Why You’ll Love This Recipe

What makes these mini chicken pot pies so irresistible is their simplicity and flavor. I love that they’re individual servings, making them perfect for portion control or just easy sharing. The creamy filling has just the right balance of savory chicken, vegetables, and seasoning, while the crust is perfectly crisp and buttery. Plus, they’re versatile enough for a weeknight dinner, holiday gatherings, or even meal prepping for the week ahead. It’s comfort food at its best!

Ingredients

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup onion, diced
1 clove garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package refrigerated pie crusts (or homemade, if preferred)
1 egg (for egg wash)

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until softened, about 3-4 minutes.
Stir in the flour, and cook for another minute to form a roux. Slowly add the chicken broth while stirring constantly to avoid lumps. Once combined, add the heavy cream and continue to stir until the mixture thickens.
Add the shredded chicken, mixed vegetables, thyme, salt, and pepper to the skillet. Stir to combine and heat through for about 3-4 minutes. Remove from heat.
Roll out the pie crusts on a lightly floured surface and cut them into circles large enough to fit into a muffin tin.
Grease a muffin tin and gently press the pie crust circles into the bottom of each cup.
Spoon the chicken mixture into each pie crust, filling it to the top.
Cover each mini pie with another circle of pie crust and pinch the edges together to seal. Cut a small slit on the top of each pie to allow steam to escape.
Brush the tops of the pies with a beaten egg to give them a golden color when baked.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crispy.
Allow the pies to cool slightly before serving. Enjoy!

Servings and Timing

This recipe makes about 8-10 mini chicken pot pies, depending on the size of your muffin tin. The total time to make these is approximately 45 minutes, including prep and baking time.

Variations

Vegetarian Version: Swap the chicken for mushrooms or extra mixed vegetables like broccoli or potatoes for a vegetarian version.
Cheese: Add some shredded cheddar cheese or Parmesan to the filling for an extra cheesy version.
Spicy Kick: For a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the filling.
Herbs: I love adding fresh parsley or rosemary to enhance the flavor of the filling.

Storage/Reheating

These mini chicken pot pies are perfect for storing. To keep them fresh, allow the pies to cool completely before storing them in an airtight container in the refrigerator. They will stay good for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them for about 2 minutes, but the crust may lose its crispiness.

FAQs

How can I make the crust extra flaky?

To achieve a flaky crust, make sure the pie dough is cold when you work with it. You can even chill it in the refrigerator for about 10 minutes before rolling it out to help keep it flaky while baking.

Can I use pre-cooked chicken?

Yes, using leftover or rotisserie chicken is a great shortcut for this recipe. It saves time and still results in a delicious meal.

Can I freeze these mini pot pies?

Yes, you can freeze the assembled mini chicken pot pies before baking. Place them on a baking sheet in the freezer for a few hours until firm, then transfer them to a freezer-safe container. Bake from frozen at 375°F (190°C) for 30-35 minutes.

Can I use a different type of pie crust?

Absolutely! You can use puff pastry, biscuit dough, or even phyllo dough for a different texture. Just be mindful that baking times may vary slightly.

Can I make these in advance?

Yes, you can prepare the filling and assemble the pies a day ahead. Store them in the fridge until ready to bake. It’s a great time-saver!

Conclusion

Mini chicken pot pies are the perfect little comfort food bites. They are quick to prepare, full of flavor, and easy to customize. Whether you’re serving them for dinner or at a party, these little pies will surely impress anyone lucky enough to enjoy them. I hope you enjoy this recipe as much as I do—warm, savory, and oh-so-satisfying!