Mini Chicken Pot Pies are the perfect comfort food in bite-sized form — flaky, creamy, and packed with savory chicken and veggies. Great for dinner, snacks, parties, or meal prep!
🐔 Mini Chicken Pot Pies
Creamy chicken and vegetable filling tucked into buttery, golden crusts — easy to make and even easier to eat!
🕒 Total Time: ~40 minutes
Servings: Makes 10–12 mini pies (using a muffin tin)
✨ Ingredients:
For the Filling:
2 cups cooked chicken (shredded or cubed – rotisserie works great!)
1 cup frozen peas and carrots (thawed)
1/2 cup frozen corn (optional)
1/3 cup chopped onion
2 tbsp butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk or half-and-half
Salt & pepper to taste
1/2 tsp garlic powder
1/2 tsp thyme (optional)
For the Crust:
1 box refrigerated pie crusts (or 2 homemade pie crusts)
1 egg + 1 tbsp water (for egg wash, optional)
🔪 Instructions:
1. Make the Filling:
In a skillet over medium heat, melt butter and sauté onions until soft (2–3 minutes).
Stir in flour and cook 1 minute to form a roux.
Slowly whisk in broth and milk. Cook and stir until thickened (~3–5 minutes).
Add chicken, peas/carrots, corn, garlic powder, thyme, salt & pepper. Simmer for 2 more minutes, then remove from heat.
2. Prepare the Crusts:
Roll out pie dough and cut into circles to fit your muffin tin (use a biscuit cutter or a glass — about 3.5–4 inches wide).
Press dough circles into a greased muffin tin to form the base.
Fill each crust with about 2–3 tbsp of chicken mixture.
3. Top and Bake:
Cut smaller circles or strips of dough to cover or lattice the tops.
Seal edges and crimp with a fork if using full lids.
Brush tops with egg wash for golden color.
Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbly.
🥧 Serving Ideas:
Serve warm with a simple green salad.
Great for freezing: wrap individually once cooled and reheat as needed!
🧩 Variations:
Use puff pastry for a flakier top.
Add mushrooms or diced potatoes.
Make in ramekins or mini pie pans for larger servings.