The Ultimate Mini Chicken Pot Pies with Potatoes Recipe

Learn how to make Mini Chicken Pot Pies with Potatoes – a hearty, flavorful dish with tender chicken, creamy filling, and a flaky crust. Perfect for cozy dinners or meal prep!

Mini chicken pot pies with potatoes combine rich flavors, tender chicken, creamy filling, and a flaky crust, all in one bite-sized serving. This dish is perfect for meal prepping, family dinners, or a cozy evening meal. The savory filling and crispy golden crust make it a comforting choice everyone can enjoy. Here’s everything you need to know to make this dish a hit.

Key Ingredients in Mini Chicken Pot Pies with Potatoes

• 1. Chicken (2 cups)

• Boneless, skinless chicken breasts or thighs are the best options. Shred or dice them into bite-sized pieces.

• 2. Potatoes (2 medium-sized)

• Yukon Gold or Russet potatoes work best. Peel and cut into small cubes for easy cooking and incorporation into the pie filling.

• 3. Onion (1 small onion)

• Yellow onion, diced finely to add sweetness and flavor to the filling.

• 4. Carrots (1 medium-sized carrot)

• Carrot, peeled and diced into small cubes or thin slices, for texture and color.

• 5. Frozen Peas (1/2 cup)

• Frozen peas, thawed, provide a pop of color and a nice sweet flavor to balance the savory filling.

• 6. Garlic (2 cloves)

• Minced garlic, which adds aromatic depth to the filling mixture.

• 7. Butter (1/4 cup)

• Unsalted butter, used for sautéing the vegetables and making the roux for the gravy.

• 8. Flour (1/4 cup)

• All-purpose flour helps thicken the filling mixture and create the creamy texture.

• 9. Chicken Broth (1 cup)

• Low-sodium chicken broth is used to provide a savory base for the filling.

• 10. Heavy Cream (1/2 cup)

• Heavy cream adds richness and creaminess to the filling.

• 11. Salt and Pepper (to taste)

• Salt and freshly ground black pepper are used to season the filling to taste.

• 12. Pie Crust (1 package or 2 homemade crusts)

• You can use store-bought pie crust or make your own from scratch. You’ll need enough dough to line the muffin tin and cover the tops.

These ingredients come together to form the perfect mini chicken pot pies with potatoes, creating a hearty, flavorful meal that will please everyone at your table!

If you’re short on time, check out this Quick & Easy Mini Chicken Pot Pies with Biscuits Recipe for a fast alternative using biscuits instead of pie crust.

Step-by-Step Instructions for Mini Chicken Pot Pies with Potatoes

1. Prepare the Chicken and Potatoes

• Start by washing and peeling the potatoes. Dice them into small, bite-sized cubes. If you’re using Russet potatoes, they will break down into a creamy texture, while Yukon Gold will hold their shape well.
• Cut the chicken breasts into small pieces, roughly the same size as the potatoes to ensure even cooking.

2. Cook the Chicken

• Heat a large skillet over medium heat and melt about 2 tablespoons of butter.
• Add the diced chicken to the skillet and cook until it is browned on all sides, about 6-8 minutes. Make sure the chicken is cooked through, and season with salt and pepper to taste.
• Once the chicken is cooked, remove it from the skillet and set it aside.

3. Cook the Potatoes and Vegetables

• In the same skillet, add another tablespoon of butter and let it melt.
• Add the diced potatoes and cook for 5-6 minutes until they begin to soften. Stir occasionally to prevent sticking.
• Add the mixed vegetables (such as peas, carrots, and corn) and cook for another 3-4 minutes, stirring occasionally.

4. Make the Sauce

• Sprinkle about 2 tablespoons of flour over the chicken and vegetable mixture. Stir well to coat everything evenly.
• Gradually add 1 ½ cups of chicken broth, stirring constantly to avoid any lumps.
• Add ½ cup of milk and stir until the mixture thickens, about 4-5 minutes.
• Season with thyme, garlic powder, salt, and pepper to taste.

5. Assemble the Mini Pot Pies

• Preheat your oven to 375°F (190°C).
• Roll out the pie dough and use a round cutter or a glass to cut circles big enough to fit into the muffin tin. You’ll need both bottom and top layers.
• Grease a muffin tin and press the bottom pie crust into each muffin cup.
• Spoon the chicken and vegetable mixture into each muffin cup until they are filled.

6. Top the Pies

• Place another pie crust circle on top of each filled muffin cup. Gently press the edges to seal, and cut a small slit in the top of each pie for ventilation.
• Brush the top of each pie with an egg wash (a beaten egg mixed with a tablespoon of water) to give it a golden finish.

7. Bake

• Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

8. Cool and Serve

• Let the mini chicken pot pies cool for a few minutes before serving. This helps the filling set and prevents burns.

Enjoy your delicious, comforting mini chicken pot pies with potatoes!

Want an even easier version? Try The Best Pillsbury Chicken Pot Pie – Ready in Under an Hour for a simple yet delicious take.

Tips for perfect mini chicken pot pies with potatoes:

1. Use the Right Potatoes

• For a creamy texture, Russet potatoes are a great choice because they break down well and absorb the flavors of the filling. However, if you prefer potatoes that hold their shape, go for Yukon Gold potatoes. They have a waxy texture and maintain their form when baked.

2. Don’t Overcook the Chicken

• Overcooking the chicken can make it dry. Cook the chicken until it’s just done, and it will remain juicy inside the pies. If using leftovers, ensure they’re heated through before adding to the filling.

3. Use Fresh Herbs for Maximum Flavor

• Fresh thyme and rosemary bring out a rich, earthy flavor in the filling. If you don’t have fresh herbs, dried herbs will work as well, but use them sparingly to avoid overpowering the other ingredients.

4. Perfect the Pie Crust

• If using store-bought pie crust, make sure it’s chilled before rolling it out. This helps create a flakier texture when baked. For homemade crust, ensure the butter is cold and handle the dough as little as possible to keep it light and flaky.

5. Don’t Overfill the Pies

• Be careful not to overfill your mini pies. While it’s tempting to load them up with filling, leave a little space at the top for the crust to sit comfortably and for the filling to bubble up without spilling over.

6. Brush the Crust with Egg Wash

• For a beautiful, golden-brown finish, brush the top of each pie with an egg wash (a beaten egg mixed with a tablespoon of water or milk). This will give your crust a glossy, appealing look.

7. Freeze Before Baking for Meal Prep

• You can prepare these pies ahead of time. Assemble the pies and freeze them unbaked. When ready to bake, simply pop them straight from the freezer into the oven, adding about 10-15 minutes to the baking time.

8. Use a Muffin Tin for Even Portions

• A muffin tin ensures that each mini pie is uniform in size, which means they will bake evenly. Plus, they’re the perfect individual serving size for easy handling and portion control.

9. Let Them Cool Slightly Before Serving

• After baking, let the mini chicken pot pies cool for a few minutes. This helps the filling set, so it won’t run out when you cut into them.

10. Experiment with Add-ins

• Feel free to add other vegetables to the filling, such as mushrooms, broccoli, or green beans. You can also mix in a little cheese (like cheddar or mozzarella) for extra richness.

By following these tips, you’ll ensure that your mini chicken pot pies with potatoes come out perfectly golden, flavorful, and comforting every time!

The Best Potatoes for Mini Chicken Pot Pies

When making mini chicken pot pies, the type of potato you choose can have a significant impact on the texture and flavor of the filling. Here are some of the best potato options for this dish:

1. Russet Potatoes

• Texture: Russet potatoes are starchy and fluffy, making them an excellent choice for creating a creamy filling. They tend to break down slightly when cooked, allowing them to absorb the flavors of the chicken broth and sauce.
• Best for: A soft, creamy filling. If you like a slightly mashed texture in your pot pies, Russets are ideal.

2. Yukon Gold Potatoes

• Texture: Yukon Golds are waxy potatoes that hold their shape during cooking. They have a smooth, buttery texture, and their flesh doesn’t break down as much as Russet potatoes.
• Best for: A chunkier filling with distinct pieces of potato. These potatoes add a nice contrast to the creamy filling while providing a hearty bite.

3. Red Potatoes

• Texture: Red potatoes are also waxy, similar to Yukon Golds, and they hold up well in the oven. They are slightly firmer than Yukon Golds, but their texture is smooth and creamy when cooked.
• Best for: If you prefer a firm, but still creamy, potato that won’t disintegrate into the filling. Red potatoes also add a pop of color to the pies.

4. Fingerling Potatoes

• Texture: Fingerling potatoes are small and slightly waxy, offering a delicate texture. They don’t break down easily and have a natural nutty flavor.
• Best for: Those who want to add a unique twist with a slightly different texture and flavor. Fingerling potatoes work well for a more refined mini chicken pot pie.

Which Potato is Best for Your Mini Chicken Pot Pies?

• For a creamy, smooth filling: Choose Russet potatoes. They break down easily and absorb all the flavors in the filling.
• For a firm texture that holds its shape: Go for Yukon Gold or Red potatoes. These potatoes offer a hearty bite and will give your filling some structure.
• For a unique, flavorful twist: Try Fingerling potatoes for a more gourmet, textured filling.

By selecting the right potato, you can customize your mini chicken pot pies to have the perfect texture and flavor to suit your tastes!

Alternative Protein Options for Chicken Pot Pies

While chicken is the classic protein for pot pies, there are plenty of alternative options that can add variety and different flavors to your dish. Here are some great substitutes:

1. Turkey

• Texture and Flavor: Turkey is a natural substitute for chicken, offering a similar texture but with a slightly richer, deeper flavor. It’s a great option if you have leftover turkey from a holiday meal or want a leaner protein.
• Best for: Those who enjoy a hearty, flavorful pot pie but want to avoid chicken. Turkey is especially perfect after Thanksgiving or Christmas, using leftover turkey meat.

2. Beef

• Texture and Flavor: Ground beef or stew beef can create a heartier, more savory pot pie. Beef offers a richer, meatier flavor compared to chicken, and it pairs wonderfully with a rich gravy-like filling.
• Best for: Meat lovers who prefer beef’s bold, robust taste. Beef pot pies tend to be more filling and are great for cooler weather or hearty meals.

3. Lamb

• Texture and Flavor: Lamb has a distinct, slightly gamey flavor and a tender texture that can bring a more sophisticated touch to your pot pie. It pairs well with rosemary and other earthy herbs.
• Best for: If you want a more unique and upscale flavor in your pot pie. Lamb works well with more robust seasonings and will give the dish a rich, savory profile.

4. Vegetarian Options (Tofu or Tempeh)

• Texture and Flavor: Tofu or tempeh can provide a great plant-based protein option that absorbs the flavors of the filling. Tofu is soft and adaptable, while tempeh offers a firmer, nuttier texture.
• Best for: Vegetarians or anyone looking to reduce their meat intake. Tofu can be seasoned to mimic the flavors of chicken, while tempeh has a hearty texture that works well in savory pies.

5. Seafood (Shrimp or Fish)

• Texture and Flavor: For a lighter, ocean-inspired take on the traditional pot pie, seafood like shrimp, crab, or firm white fish (such as cod or halibut) can be a great choice. Seafood adds a delicate, flavorful note that pairs wonderfully with creamy fillings.
• Best for: Those who want a lighter, more fresh flavor in their pot pie. Seafood pot pies are perfect for spring or summer and can be paired with herbs like dill or parsley.

6. Lentils or Beans

• Texture and Flavor: Lentils or beans provide plant-based protein and a hearty, filling texture. They are great at absorbing the flavors of the gravy and add an earthy, satisfying element to the filling.
• Best for: Vegans or vegetarians looking for a protein-packed option. Lentils, especially, have a meaty texture and are great at soaking up the sauce.

Which Protein is Best for Your Pot Pie?

• For a similar taste and texture to chicken: Go for turkey or chicken . Both provide a milder flavor and work well with a variety of vegetables and herbs.
• For a heartier, more flavorful option: Choose beef or lamb. These proteins are perfect for those who want a rich, savory filling.
• For a plant-based alternative: Tofu, tempeh, or lentils are excellent choices for those avoiding meat but still wanting a filling, protein-rich dish.
• For a lighter option: Seafood is perfect for those who want something refreshing and light but still comforting.

By experimenting with different proteins, you can create unique and delicious mini pot pies that fit any dietary preference or flavor craving!

FAQ

1. Can I Use Store-Bought Pie Crust for Mini Chicken Pot Pies?

Yes, you can use store-bought pie crust for convenience. It will save you time while still giving you a flaky and delicious crust. Make sure to keep it cold before rolling it out for the best results.

2. Can I Freeze Mini Chicken Pot Pies?

Yes, you can freeze mini chicken pot pies before or after baking. To freeze them before baking, wrap them tightly in plastic wrap and foil. When ready to bake, simply pop them straight from the freezer into the oven, adding a few extra minutes to the cook time.

3. Can I Make Mini Chicken Pot Pies Ahead of Time?

Absolutely! You can prepare the pies ahead of time by assembling them and storing them in the fridge for up to 2 days before baking. Alternatively, freeze them for longer storage and bake them later.

4. Can I Use Other Vegetables in My Pot Pies?

Yes, feel free to experiment with different vegetables such as mushrooms, broccoli, spinach, or even sweet potatoes. Just make sure they are chopped into small pieces so they cook evenly in the pie.

5. How Do I Know When My Mini Chicken Pot Pies Are Done?

Mini chicken pot pies are done when the crust is golden brown and crispy. You can also check if the filling is bubbling through the slits in the top crust. If in doubt, use a thermometer to ensure the internal temperature of the filling reaches 165°F (74°C).

6. Can I Make These Pot Pies Without Meat?

Yes! You can make a vegetarian version of mini pot pies by using plant-based protein sources like tofu, tempeh, or lentils. These alternatives absorb the flavors of the gravy and provide a hearty, filling texture.

Conclusion

Mini chicken pot pies with potatoes are a comforting, customizable dish that everyone will love. Whether you stick to the classic chicken filling or explore alternative proteins like turkey, beef, or even plant-based options, these pot pies offer a satisfying meal that’s perfect for any occasion. The rich filling, flaky crust, and hearty vegetables make them a versatile choice for dinner, meal prep, or as a make-ahead dish for busy weeks. Follow these tips and tricks to ensure your mini chicken pot pies turn out perfectly every time!

If you love chicken pot pies, explore Easy Mini Chicken Pot Pies – A Comfort Food Favorite for another version of this classic dish.

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