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Mini Chicken Pot Pies with Potatoes
Emily Hart

The Ultimate Mini Chicken Pot Pies with Potatoes Recipe

Mini Chicken Pot Pies with Potatoes are the ultimate comfort food. These individual pies are filled with tender chicken, creamy potatoes, and veggies, all wrapped in a buttery, flaky crust. A perfect dish for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12 mini pot pies
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 chicken breasts boneless, skinless, diced
  • 2 large potatoes Russet or Yukon Gold, peeled and diced
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 cup frozen corn
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 package pie crusts store-bought or homemade
  •  
  • 1 egg for egg wash

Method
 

  1. Prepare the Ingredients: Dice the chicken and potatoes into small, bite-sized pieces. Set aside the vegetables (peas, carrots, and corn).
  2. Cook the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken and cook for 6-8 minutes until browned and cooked through. Remove from the skillet and set aside.
  3. Cook the Potatoes and Vegetables: In the same skillet, add the remaining 1 tablespoon of butter and melt over medium heat. Add the diced potatoes and cook for about 5-6 minutes, stirring occasionally. Then, add the frozen peas, carrots, and corn, and cook for an additional 3-4 minutes.
  4. Make the Filling: Sprinkle the flour over the chicken and vegetable mixture. Stir to coat evenly. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens (about 4-5 minutes). Season with garlic powder, thyme, salt, and pepper to taste.
  5. Assemble the Pot Pies: Preheat your oven to 375°F (190°C). Roll out the pie dough and cut into circles using a biscuit cutter. Press the dough into a muffin tin to form the bottom crust. Spoon the filling into each muffin cup.
  6. Add the Top Crust: Place another circle of pie dough over each filled muffin cup. Press the edges to seal and cut a small slit in the top for venting. Brush the tops with a beaten egg wash for a golden finish.
  7.  
  8. Bake: 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.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 20gFat: 14gSodium: 350mgFiber: 3gSugar: 4g

Notes

  • You can make these mini chicken pot pies ahead of time by assembling them and freezing them before baking. Bake from frozen, adding about 10-15 minutes to the cook time.
  • Feel free to customize the vegetables in the filling. Mushrooms, spinach, or green beans would be great additions.
 
  • If you don’t have pie crust, you can use puff pastry for a lighter, flakier texture.

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