Mini Chicken Pot Pies are little pockets of comfort filled with tender chicken, creamy sauce, and a mix of hearty vegetables all wrapped in flaky, golden pastry. These bite-sized treats are perfect when you want all the classic home-cooked flavors of a traditional chicken pot pie but in a fun, personal-sized form that’s easy to share or enjoy solo.
I love making these mini pies because they’re so cozy and satisfying, but without the fuss of making a big pie. It’s also a great recipe to get creative with—adding your favorite veggies or a sprinkle of herbs on top just before baking makes each pie feel special. Plus, they’re just the right size for a quick snack or a lovely dinner paired with a simple salad.
One of my favorite ways to enjoy these little pies is fresh from the oven when the crust is still warm and buttery, and the filling is just bubbling. They remind me of those chilly nights when comfort food feels extra good. Whether you’re making them for family, friends, or a cozy night in, these mini chicken pot pies always bring a little bit of happiness to the table.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is best for a tender filling. Leftover roast chicken or even rotisserie chicken help save time and taste great.
Mixed Vegetables: Frozen peas, carrots, and corn add color and texture. You can swap in fresh or other veggies like green beans or mushrooms.
Butter & Flour: These make the roux that thickens the sauce. For dairy-free, use a plant-based butter or oil and a gluten-free flour mix.
Pie Crust: Refrigerated pie crust is an easy shortcut. Puff pastry or homemade pie dough work well too, just watch the baking time.
How Do I Make the Sauce Thick and Creamy Without Lumps?
Making a smooth sauce is key for moist filling. Here’s what I do:
- Start by melting butter and whisking in flour, stirring constantly, to cook out the raw taste.
- When adding broth and milk, add slowly while whisking to avoid lumps.
- Keep stirring until the sauce thickens and coats the back of a spoon.
Take your time here; patience results in that perfect creamy texture that holds the filling well.
Equipment You’ll Need
- 12-cup muffin tin – perfect for shaping and baking mini pies evenly.
- Medium saucepan – for cooking the creamy filling without sticking.
- Whisk – helps you mix the sauce smoothly without lumps.
- Rolling pin – to roll out pie dough thinly and evenly.
- Round cutter or glass (about 4 inches) – easy way to cut pie crust circles for the mini pies.
- Basting brush – makes it simple to apply egg wash for a golden crust.
Flavor Variations & Add-Ins
- Swap chicken with cooked turkey or ham for a holiday twist.
- Add shredded cheddar or gruyère cheese inside for extra richness.
- Mix in sautéed mushrooms or chopped spinach for added veggies and flavor.
- Season with a pinch of curry powder or smoked paprika for a slightly different taste.
How to Make Mini Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or parsley
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or cream
For the Crust and Finishing:
- 1 package refrigerated pie crusts (or homemade pie dough)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Add a few extra minutes for cooling before eating, so expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with butter or non-stick spray, so the mini pies come out easily after baking.
2. Make the Filling:
In a medium saucepan over medium heat, melt the butter. Stir in flour, salt, pepper, and your choice of dried thyme or parsley. Keep stirring for 1-2 minutes until the mixture turns golden and starts to bubble. Slowly whisk in the chicken broth and milk, stirring constantly until the sauce thickens and becomes creamy—this should take about 3-5 minutes.
Take the pan off the heat and mix in the cooked chicken and thawed mixed vegetables, mixing everything gently but well until the filling is all coated.
3. Prepare the Crusts:
Lightly flour your work surface and roll out the pie crust dough if needed. Cut out 12 circles using a round cutter or a glass about 4 inches wide. Press each circle into the muffin tin cups to make little pie shells.
4. Fill and Finish:
Fill each shell nearly to the top with the chicken and vegetable filling. If you like, cut smaller circles or strips of dough to place on top of each mini pie, or leave them open-faced. Brush the edges—and tops if covered—with beaten egg to get a golden, shiny crust.
5. Bake and Cool:
Bake the mini pies in your preheated oven for 20-25 minutes, until the crust is golden and the filling is bubbly. Once baked, cool for about 5 minutes, then gently remove them from the tin.
6. Enjoy!
Serve these warm mini chicken pot pies for a cozy meal or snack. They’re just right for sharing or enjoying as a comforting treat!
Can I Use Frozen Chicken Instead of Cooked Chicken?
Yes! Just make sure to fully cook and shred or dice the chicken after thawing it completely. Cooking the chicken fresh ensures the best flavor and texture for the filling.
Can I Substitute the Pie Crust?
Absolutely! Refrigerated or homemade pie dough both work well. You can also use puff pastry for a flakier texture—just keep an eye on baking time as puff pastry may brown faster.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crisp crusts and creamy filling.
Can I Freeze These Mini Pot Pies?
Yes, they freeze beautifully! Cool completely, then wrap each pie tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 350°F oven for about 20 minutes or until heated through.
