Mini Chicken Pot Pies are little pockets of comfort filled with tender chicken, creamy sauce, and a mix of hearty vegetables all wrapped up in a flaky, golden crust. They’re the perfect size for a cozy lunch or a fun dinner that feels homemade and special without a lot of fuss.
I love making these on weekends when I have a bit more time to bake. The smell of those pies baking in the oven is one of my favorite kitchen scents—it’s like a warm hug waiting to happen. Plus, they’re great for using up leftovers, and you can swap in whatever veggies you have on hand. The flaky crust is my favorite part, especially when it’s buttery and crisp around the edges.
These mini pies are great because everyone gets their own little pie, and they’re super easy to eat with your hands. I like to serve them alongside a fresh green salad or some steamed veggies for a balanced meal. They’re also fantastic for packing in lunch boxes or bringing to a potluck. If you’re looking for a dish that’s comforting, cozy, and downright delicious, these mini chicken pot pies definitely hit the spot.
Key Ingredients & Substitutions
Chicken: You can use leftover roasted chicken or even rotisserie chicken. It’s easy and adds great flavor. For a lighter twist, try cooked turkey or shredded cooked tofu for a vegetarian option.
Frozen Peas and Carrots: These add color and mild sweetness. You can swap them for fresh veggies like green beans, corn, or diced potatoes depending on what you enjoy or have on hand.
Pie Crust: Refrigerated pie dough is a quick choice with buttery flavor and flaky texture. If you want, try puff pastry for extra crispiness or make your own crust if you prefer homemade.
Chicken Broth and Milk: This combo makes the creamy filling. If you want a dairy-free option, swap milk for almond or oat milk and use vegetable broth instead of chicken broth.
How Do You Make The Filling Creamy Without It Being Too Runny?
The secret is making a good roux and cooking the sauce until thickened. Here’s how:
- Start by melting butter and sautéing onions well. This builds flavor.
- Stir in flour and cook it for 1-2 minutes. This cooks out the raw taste and forms the thickening base.
- Slowly whisk in broth and milk, which helps avoid lumps.
- Keep stirring until the sauce bubbles and thickens to coat the back of a spoon.
- Finally, add chicken and veggies, then gently heat through for a creamy filling that’s thick, not watery.
Patience with this step means your pot pies will have a rich, smooth filling that holds together perfectly when baked.
Equipment You’ll Need
- Muffin tin – perfect for shaping and baking these individual mini pot pies.
- Medium saucepan – to cook the creamy chicken filling smoothly without burning.
- Whisk – helps mix the sauce and prevents lumps in your roux.
- Rolling pin – makes it easy to roll out pie crust evenly for perfect-sized tops and bottoms.
- Round cookie cutters or a glass – great for cutting neat circles from the pie crust.
- Pastry brush – for brushing the tops with egg wash to get a golden, shiny crust.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a tasty twist after holiday meals.
- Add mushrooms and a splash of white wine for a deeper, earthier flavor.
- Mix in shredded cheese like cheddar or gruyere for a creamy, cheesy filling.
- Use sweet potatoes or butternut squash instead of peas and carrots for seasonal sweetness.
Mini Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots mix
- 1 small onion, finely chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Fresh rosemary or thyme leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes to bake, and a few minutes to cool before serving. Total time is around 45 minutes from start to finish, making it a great dish to enjoy any day of the week.
Step-by-Step Instructions:
1. Make the Filling:
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin. In a medium saucepan, melt butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent. Stir in flour, salt, pepper, and thyme, cooking and stirring constantly for 1-2 minutes to make a roux. Gradually whisk in chicken broth and milk, stirring until the mixture thickens and bubbles. Add the cooked chicken and frozen peas and carrots, cooking until hot and creamy, about 3-4 minutes. Remove from heat.
2. Prepare the Crusts:
Roll out the pie crusts on a floured surface. Use a round cutter slightly larger than your muffin cups to cut circles for the bottoms. Press these into each muffin cup to form the shells.
3. Fill and Top:
Spoon the chicken filling evenly into each prepared muffin cup. Cut smaller circles or shapes from the remaining pie crust to cover the tops. Place these over the filling and press the edges gently to seal. Brush the top crusts with beaten egg for a shiny, golden finish. Optionally, sprinkle some fresh rosemary or thyme leaves on top.
4. Bake and Serve:
Bake the mini pot pies in the oven for 25-30 minutes or until the crusts turn golden brown. Let them cool for a few minutes before removing from the tin and serving. Enjoy your warm, flaky mini chicken pot pies!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed and drained of excess moisture before using. Shredded rotisserie chicken or leftovers work great too.
Can I Make Mini Chicken Pot Pies Ahead of Time?
Absolutely. Assemble the pies and store them covered in the fridge for up to 24 hours before baking. You can also freeze unbaked pies for up to 2 months—just thaw overnight in the fridge before baking.
How Do I Store Leftovers?
Keep leftover pies in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to keep the crust flaky and the filling warm.
What Can I Use Instead of Refrigerated Pie Crust?
Puff pastry is a great alternative for a flakier, lighter crust. You can also make your own pie dough if you prefer homemade, or try phyllo dough for a crispier texture.