These easy mini chicken pot pies are the perfect combination of comfort and convenience. Filled with tender chicken, mixed vegetables, and a creamy sauce, all nestled inside a flaky, golden crust, these mini pies are perfect for a cozy meal or as a fun party appetizer. Whether you’re serving them as a weeknight dinner or a crowd-pleasing snack at your next gathering, these bite-sized pot pies are sure to become a favorite in your recipe rotation.

Why You’ll Love This Recipe

Mini chicken pot pies are the ultimate comfort food that are both delicious and practical. The rich and creamy filling, paired with a buttery, flaky crust, makes each bite irresistible. They’re perfect for meal prepping, serving at parties, or enjoying as a cozy dinner. Plus, they are incredibly easy to make, especially with the convenience of store-bought pie crusts, although you can always make your own if you prefer. With their individual portions, these mini pies are both portion-controlled and fun to eat, making them an instant hit with both adults and kids alike. Easy Mini Chicken Pot Pies

Ingredients

For the Filling:

2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/3 cup onion, diced
1/3 cup celery, diced
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
2 tablespoons butter
1 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon dried thyme (optional)

For the Crust:

1 package refrigerated pie crusts (or homemade if you prefer)
1 egg (for egg wash, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the diced onions and celery and cook until softened, about 3-4 minutes.
Stir in the flour and cook for another minute to form a roux.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens, about 3-5 minutes.
Add the cooked chicken, mixed vegetables, garlic powder, thyme (if using), and season with salt and pepper. Stir to combine, then remove from heat.
Roll out the pie crust and cut it into circles, approximately 4-5 inches in diameter, to fit into a muffin tin. Press each circle into the muffin tin cups.
Fill each pie crust with the chicken filling, making sure not to overfill. If you have extra dough, cut out small circles or shapes to place on top.
If using, beat the egg and brush it over the tops of the pies for a golden, glossy finish.
Bake the mini pot pies in the preheated oven for 15-20 minutes, or until the crust is golden brown.
Allow the mini chicken pot pies to cool for a few minutes before serving.

Servings and timing

Servings: 12 servings
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Variations

Vegetarian Option: Replace the chicken with extra mixed vegetables or add cooked mushrooms to create a vegetarian-friendly version.
Spicy Twist: Add some chopped jalapeños or a sprinkle of cayenne pepper to the filling for a spicy kick.
Cheese Lover’s Delight: Add shredded cheddar cheese or your favorite cheese to the filling for extra richness and flavor.
Different Pie Crusts: Use a puff pastry or even a biscuit dough for the crust to switch things up for different textures.

Storage/Reheating

Storage: Allow the mini chicken pot pies to cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freezing: You can also freeze the unbaked mini pot pies for later. Simply assemble them, place them on a baking sheet, and freeze. Once frozen, transfer them to a zip-top bag or airtight container. To bake, just add a few extra minutes to the baking time when cooking from frozen.
Reheating: To reheat, place the mini pies in a 350°F oven for 10-15 minutes until heated through and the crust is crispy.

FAQs

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

Yes, you can make them in advance and refrigerate or freeze them until you’re ready to bake.

2. Can I use a different type of meat for the filling?

Absolutely! You can use turkey or even beef as a substitute for the chicken.

3. Can I use store-bought pie crusts for these mini pot pies?

Yes, refrigerated pie crusts are a great shortcut and work perfectly for this recipe. You can also use puff pastry for a flakier texture.

4. How can I make these mini pot pies spicier?

Add a pinch of cayenne pepper, chili flakes, or chopped fresh jalapeños to the filling for a bit of heat.

5. Can I freeze the mini chicken pot pies?

Yes! You can freeze the unbaked mini pot pies and bake them directly from frozen. Just add a few extra minutes to the baking time.

6. How do I prevent the crust from getting soggy?

Be sure to cook the filling until it’s thick before adding it to the crust. This will help keep the crust from becoming soggy.

7. Can I use homemade pie crust for this recipe?

Definitely! If you prefer homemade pie crust, you can use it instead of the store-bought option.

8. Can I add extra vegetables to the filling?

Yes, feel free to include extra vegetables like mushrooms, green beans, or even spinach for added flavor and nutrition.

9. How long will the mini chicken pot pies stay fresh?

When stored in an airtight container, they will stay fresh in the fridge for about 3 days.

10. Can I make this recipe into a larger pot pie?

Yes! You can make one large chicken pot pie instead of mini ones by using a larger pie dish and adjusting the baking time accordingly.

Conclusion

These easy mini chicken pot pies are a delicious and versatile dish that’s sure to become a family favorite. Whether you’re looking for a cozy dinner, a fun appetizer for a party, or a make-ahead meal, these mini pies are perfect for any occasion. With their golden, flaky crust and creamy chicken filling, they’re sure to impress everyone at your table. Enjoy them fresh from the oven or stored for later – they’re just as tasty either way!

Easy Mini Chicken Pot Pies