Mini Chicken Pot Pies are little pockets of comfort filled with tender chicken, creamy sauce, and a mix of veggies like peas and carrots, all wrapped up in flaky, buttery crusts. These small, individual pies are perfect for cozy dinners or party snacks, giving you all the good stuff in a perfectly sized bite.
I love making these because they’re so fun to hold and eat, and they warm up beautifully if you want to make them ahead of time. One tip I always follow is to make sure the filling isn’t too runny—thick and creamy is the way to go so the pies hold together just right.
Serving these with a simple side salad or steamed greens makes for a balanced meal, but honestly, they’re so satisfying on their own that sometimes I skip the extra fuss. Whenever I make mini chicken pot pies, they disappear fast—everyone always asks for seconds!
Key Ingredients & Substitutions
Cooked Chicken: Using cooked chicken, like leftover roast or rotisserie, saves time and adds great flavor. You can also use shredded turkey or even cooked tofu for a vegetarian twist.
Frozen Mixed Vegetables: Peas, carrots, and corn give color and texture. Swap in fresh veggies like green beans or mushrooms if you prefer. Just make sure to cook them tender first.
Butter and Flour: These make the roux that thickens the filling. You can replace butter with olive oil or a dairy-free spread for a lighter or vegan version. Use gluten-free flour if needed.
Pie Crust: Store-bought refrigerated crusts are handy and flaky. For a healthier option, try whole wheat crust or puff pastry. Gluten-free crusts work, too, just watch the baking time.
Egg Wash: Brushing egg on top gives a shiny, golden crust. If you don’t eat eggs, try brushing with a little milk or oil for a softer finish.
How Do I Make Sure My Mini Pies Have a Thick, Creamy Filling Without Running Over?
Getting the filling just right is key so it’s creamy but doesn’t leak out during baking. Here’s what I do:
- Make a Roux: Cook butter and flour well before adding liquids. This thickens the sauce nicely.
- Use Enough Flour: Don’t skimp—1/3 cup flour helps set the filling firmly.
- Simmer Until Thick: Stir the broth and milk in gradually, cooking until the sauce bubbles and thickens.
- Cool Slightly Before Filling: Let the mixture cool enough to thicken more and avoid melting the crust too soon.
Following these tips ensures the filling holds together well inside the flaky crusts and gives you that comforting creamy bite every time.
Equipment You’ll Need
- 12-cup muffin tin – perfect for shaping individual mini pies and ensuring even cooking.
- Large saucepan – you’ll make the creamy filling here; choose one with a heavy bottom for even heat.
- Rolling pin – handy for rolling out pie crust if you want thinner bottoms and tops.
- Pastry brush – lets you apply the egg wash evenly for a golden, shiny crust.
- Knife or round cutter – to cut pie crusts into perfect circles for lining and topping your mini pies.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham—great for using holiday leftovers and adds a salty twist.
- Add shredded cheese like cheddar or gruyere into the filling for extra richness and a gooey bite.
- Mix in sautéed mushrooms or green beans to boost the veggie variety and add earthiness.
- Spice it up by stirring in a pinch of smoked paprika or fresh rosemary for a subtle herby flavor.
Mini Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or chopped
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 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 (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust & Topping:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 25 minutes to bake. You’ll spend time making the creamy filling, preparing the crusts in the muffin tin, and baking until golden and bubbly. Overall, plan for around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Filling:
Preheat your oven to 400°F (200°C). Melt butter in a large saucepan over medium heat. Stir in flour, salt, pepper, and thyme, cooking for about 2 minutes until bubbly. Slowly whisk in chicken broth and milk until thickened and creamy. Add cooked chicken and frozen veggies, heating through for a few minutes, then remove from heat.
2. Prepare the Pie Crusts:
Grease a 12-cup muffin tin lightly. Unroll the pie crusts and use a round cutter or knife to cut 12 circles about 5 inches wide. Press each circle into a muffin cup, shaping it to line the cup fully.
3. Assemble and Bake:
Spoon the filling evenly into the crust-lined muffin cups. Cut 12 smaller circles or shapes from the remaining crust to cover the tops. Place on top and pinch the edges to seal. Brush each top with beaten egg for a golden finish. Bake for 20-25 minutes until crusts are golden and filling is bubbly. Let stand for 5 minutes before serving warm.
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before using. Thaw it in the refrigerator overnight or use the defrost setting on your microwave, then shred or chop before adding to the filling.
Can I Make These Mini Pot Pies Ahead of Time?
Absolutely! Assemble the pies and keep them covered in the fridge for up to 24 hours before baking. You might need to add a couple of extra minutes to the baking time if baking straight from cold.
How Should I Store Leftovers?
Keep leftover mini pot pies in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through for a tasty quick meal.
Can I Use a Different Crust?
Yes! Puff pastry or homemade pie crust both work well as alternatives. Just adjust baking times accordingly and watch the pies closely to avoid overbrowning.
