Easy Mini Chicken Pot Pies – A Comfort Food Favorite!

These Mini Chicken Pot Pies are the perfect bite-sized comfort food! With a flaky golden crust, creamy chicken filling, and mixed vegetables, they make an easy dinner, snack, or party appetizer. Ready in just 30 minutes, they’re a must-try for pot pie lovers!

Mini chicken pot pies are a cozy, comforting meal that combines tender chicken, savory vegetables, and creamy filling, all encased in a flaky, buttery crust. Whether you’re hosting a dinner party, preparing a family meal, or simply craving something homemade, these mini pies are the perfect solution.

Introduction to Mini Chicken Pot Pies

Mini chicken pot pies are individual-sized versions of the classic dish, offering the same creamy filling and delicious crust in a convenient, bite-sized form. These little pot pies are ideal for portion control, making them perfect for family dinners or special occasions. You can easily customize the filling to suit your tastes, and they’re great for meal prepping or freezing for later use.

What Makes Mini Chicken Pot Pies Special?

The Convenience Factor of Mini Pot Pies

Mini chicken pot pies have a major convenience factor. They are perfectly sized, allowing everyone to enjoy their own personal pie. The small portions make them ideal for kids and adults alike. Plus, the convenience of individual servings makes cleanup a breeze, and you can easily pack them for lunches or a quick snack.

Versatile Filling Options for Mini Pot Pies

One of the best aspects of mini chicken pot pies is their versatility. You can play around with different fillings, including adding various vegetables, herbs, and seasonings. Feel free to substitute the chicken with turkey, ham, or even a vegetarian option like mushrooms or tofu. There are endless possibilities to suit every palate!

Ingredients for Mini Chicken Pot Pies

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (such as peas, carrots, corn, and green beans)
• 1/2 cup onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 package refrigerated pie crusts (or homemade if preferred)

Step-by-Step Instructions for Making Mini Chicken Pot Pies

1. Prepare the Chicken and Vegetables

• Start by cooking your chicken (if not using pre-cooked). You can roast, boil, or use leftover chicken. Shred it into small pieces once cooked.
• In a large skillet, melt 1/4 cup butter over medium heat. Add 1/2 cup chopped onion and sauté until softened, about 5 minutes. Then, stir in 1 cup frozen mixed vegetables and cook for another 3-4 minutes until the vegetables are heated through.

2. Make the Creamy Filling

• Sprinkle 1/4 cup flour into the skillet and stir it into the vegetables and onions, cooking for 1-2 minutes. This helps create a roux.
• Gradually add 1 1/2 cups chicken broth while stirring constantly to avoid lumps. Follow with 1/2 cup milk. Continue stirring and cook for 4-5 minutes until the mixture thickens to a creamy consistency.
• Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. Stir in the shredded chicken and mix everything together.

3. Assemble the Mini Pot Pies

• Roll out the pie crusts on a floured surface. Using a round cutter or a glass, cut out circles large enough to fit your muffin tin (about 4-5 inches in diameter).
• Press each circle of pie crust into the muffin tin cups, ensuring it covers the bottom and sides.
• Spoon the creamy chicken and vegetable filling into each crust, filling about 3/4 full.

4. Top with More Pie Crust

• Cut additional circles of pie crust to top each mini pot pie. Place the top crust over the filling and gently press the edges together to seal the pies. Crimp the edges with a fork for a nice finish.
• Make small slits in the top of each crust to allow steam to escape while baking.

5. Bake the Mini Chicken Pot Pies

• Preheat your oven to 375°F (190°C). Place the muffin tin in the oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for Perfect Mini Chicken Pot Pies

1. Make the Filling Extra Creamy

• For a rich and creamy filling, consider adding a bit of cream cheese or sour cream to the sauce before mixing in the chicken and vegetables. This will give the filling a velvety texture and enhance its flavor.

2. Ensure a Crispy, Golden Brown Crust

• To achieve a perfectly golden, flaky crust, brush the top of each mini pie with an egg wash (1 egg whisked with 1 tablespoon water or milk) before baking. This gives the crust a shiny, golden finish.
• You can also sprinkle a little salt on top of the crust before baking for added flavor.

3. Avoid Overfilling the Pies

• Be mindful of how much filling you add to each mini pie. Overfilling can cause the filling to spill over during baking and make the crust soggy. Aim to fill each pie about 3/4 full.

4. Use a Muffin Tin for Consistent Sizes

• A muffin tin helps ensure your mini chicken pot pies are uniform in size, making them easier to bake evenly. It also makes serving and storing them much easier.

5. Chill the Dough for Flakiness

• If you’re using homemade pie crust, chilling the dough before assembling the pies helps keep the crust flaky. After rolling it out, place it in the fridge for 15-30 minutes before cutting and assembling the pies.

6. Add Fresh Herbs for Extra Flavor

• Fresh herbs like parsley or rosemary can elevate the flavor of your mini chicken pot pies. Add them to the filling mixture for a fresh, aromatic touch.
• If Looking for a heartier option? Try the Best Pillsbury Chicken Pot Pie for a classic twist.

If you love creamy, savory chicken dishes, you might enjoy Delicious Marry Me Chicken Pasta.

Common Mistakes to Avoid When Making Mini Chicken Pot Pies

1. Overfilling the Pie Crust

• One of the most common mistakes is overfilling the mini chicken pot pies. While it’s tempting to load them up with filling, adding too much can cause the filling to spill over during baking. This not only makes a mess but can also result in a soggy bottom crust. Aim to fill the pies about 3/4 full to ensure a neat presentation and even cooking.

2. Not Sealing the Crust Properly

• If the pie crust isn’t sealed properly, the filling may leak out while baking. Be sure to press the edges of the top crust and bottom crust together well, crimping them with a fork or pinching them with your fingers to form a secure seal. This will help keep the filling inside and prevent it from leaking during baking.

3. Using Warm Filling

• It’s important to let the filling cool slightly before adding it to the pie crust. If the filling is too warm, it can cause the crust to become soggy and may even lead to the pies becoming too soft to hold their shape. Allow the filling to cool for 5-10 minutes after cooking before filling the pie crust.

4. Underbaking the Pot Pies

• Mini chicken pot pies need sufficient time to bake to ensure both the crust is golden brown and the filling is bubbling. Underbaking can result in a soggy crust or cold filling. Always bake until the crust is golden and the filling is hot throughout. If you’re unsure, cut into one of the pies to check for doneness.

What Makes Mini Chicken Pot Pies Special?

Mini Chicken Pot Pies are a delightful twist on the classic comfort dish, offering all the rich, savory flavors of a traditional chicken pot pie in a convenient, personal-sized portion. These bite-sized pies combine tender, seasoned chicken, mixed vegetables, and a creamy, flavorful sauce, all wrapped in a golden, flaky crust. Their individual size makes them perfect for portion control, easy serving, and quick meal prep, making them a favorite among busy home cooks, families, and party hosts alike.

Want a lighter side dish? Pair these pies with a Refreshing Tropical Shrimp Salad for a balanced meal.

Convenience and Versatility

One of the biggest advantages of mini chicken pot pies is their versatility. They can be made using store-bought pie crust or biscuit dough for a quicker version, or from scratch for a more homemade touch. They also allow for customization, as you can adjust the filling to suit your taste—whether adding more vegetables, using turkey instead of chicken, or incorporating different seasonings for a unique twist.

Their individual portions make them perfect for meal prepping, as they can be made ahead of time and stored in the refrigerator or freezer for a quick grab-and-go meal. They are also great for parties, potlucks, and family gatherings, as they require no slicing and are easy to serve.

A Comfort Food Favorite

Mini Chicken Pot Pies embody classic comfort food, delivering the same warmth and satisfaction as a full-sized pot pie. The combination of creamy filling, hearty chicken, and buttery crust creates a well-balanced dish that is both wholesome and indulgent. Whether served as a main course, a side dish, or even a fun appetizer, they bring a homemade, comforting touch to any meal.

Perfect for Any Occasion

These mini pot pies are not just delicious; they are also practical and adaptable for different occasions. Whether you’re looking for a quick weeknight dinner, a meal-prep solution, or an appetizer for a gathering, they fit the bill. They can be baked in muffin tins, ramekins, or small pie pans, allowing for different presentation styles while keeping the same delicious flavor.

No matter how you make them, mini chicken pot pies bring big flavor in every bite, proving that good things really do come in small packages!

Frequently Asked Questions

1. Can I make mini chicken pot pies ahead of time?

Yes! Mini chicken pot pies are great for meal prep. You can assemble them ahead of time and store them in the refrigerator for up to 24 hours before baking. If you want to freeze them, do so before baking and store them for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

2. What type of dough should I use?

You can use store-bought pie crust, puff pastry, biscuit dough, or homemade pie dough. Each option provides a slightly different texture—pie crust offers a flaky base, puff pastry adds an airy crunch, and biscuit dough creates a soft, hearty bite.

3. How do I prevent the crust from becoming soggy?

To avoid a soggy bottom crust, pre-bake the bottom layer for 5-7 minutes before adding the filling. Additionally, ensure your filling is thickened properly, as excess liquid can make the crust soggy.

4. Can I use store-bought rotisserie chicken?

Absolutely! Using shredded rotisserie chicken is a great way to save time while still getting a delicious, flavorful filling. You can also use leftover roasted or grilled chicken.

5. What vegetables work best in mini chicken pot pies?

Traditional choices include peas, carrots, corn, and green beans, but you can mix in other vegetables like mushrooms, spinach, or bell peppers. Frozen, canned, or fresh vegetables all work well—just be sure to drain or cook them as needed to avoid excess moisture.

6. Can I make mini pot pies without dairy?

Yes! Simply replace the milk or heavy cream with unsweetened dairy-free alternatives like almond milk, oat milk, or coconut milk. Use a dairy-free butter substitute or olive oil for the roux.

7. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10-15 minutes or microwave in 30-second intervals until warmed through.

8. Can I make these vegetarian?

Yes! Substitute the chicken with mushrooms, tofu, or additional vegetables. You can also use vegetable broth instead of chicken broth for a fully vegetarian version.

9. What’s the best way to freeze mini chicken pot pies?

To freeze, assemble the pies in muffin tins or ramekins, then freeze them until solid. Once frozen, transfer them to an airtight container or zip-top bag. When ready to bake, cook them straight from the freezer at 375°F (190°C) for 30-35 minutes or until golden brown and heated through.

10. Can I use different proteins instead of chicken?

Yes! You can substitute chicken with turkey, beef, or even seafood like shrimp. Just ensure the meat is fully cooked before adding it to the filling.

Conclusion

Mini Chicken Pot Pies are a delicious, comforting, and versatile dish that brings all the flavors of a classic pot pie into a convenient, individual-sized serving. Whether you’re looking for a quick weeknight meal, a fun appetizer for a gathering, or a meal-prep option, these mini pies are a perfect choice.

With their flaky, golden crust and creamy, savory filling, they deliver the ultimate comfort food experience in every bite. Plus, their customizable nature allows you to experiment with different ingredients, making them suitable for various dietary needs and preferences.

Try a fun breakfast idea like Fluffy Mini Pancakes for a weekend treat!

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