Easy Mini Chicken Pot Pies are the kind of warm, comforting, crowd-pleasing meal that turns everyday ingredients into something irresistibly cozy. Each little pie is filled with creamy chicken filling loaded with vegetables, tender meat, and savory seasonings, all tucked inside a buttery, golden crust that bakes to flaky perfection.
They’re simple enough for busy weeknights, adorable enough for brunch spreads, and satisfying enough for family dinners when you want comfort without the fuss of a full-size pot pie. Because they’re portioned individually, everyone gets their own personal serving—no slicing, no scooping, no mess, just warm handheld deliciousness. Whether enjoyed fresh from the oven or reheated for lunches, these mini pies deliver homestyle flavor in every creamy, flaky bite.
Equipment You Will Need
- Muffin tin (standard size)
- Mixing bowls
- Whisk
- Rolling pin
- Measuring cups and spoons
- Cutting board
- Knife
- Rubber spatula
- Baking sheet (optional)
- Pastry brush
- Cooling rack
Ingredients List
- Filling
- 2 cups cooked shredded or diced chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup diced potatoes, par-cooked
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream or milk
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp salt
- ½ tsp pepper
- Crust
- 2 refrigerated pie crusts (or homemade)
- 1 egg beaten with 1 tbsp water (for egg wash)
- Optional Add-Ins
- Shredded cheddar
- Cooked bacon bits
- Fresh herbs
- Extra chicken
Step-by-Step Instructions
Begin by preparing the filling. Melt butter in a skillet over medium heat, then add the onion and sauté until softened and fragrant. Stir in garlic and cook briefly to release aroma. Sprinkle flour over the mixture and whisk until a smooth paste forms, cooking it gently to remove raw flour taste.
Pour in chicken broth slowly, whisking constantly until the mixture thickens. Add cream or milk and stir until smooth and velvety, forming a rich base for the pot pie filling.
Add cooked chicken, mixed vegetables, and par-cooked potatoes to the skillet. Season with thyme, parsley, salt, and pepper, folding the ingredients together until everything is evenly coated in the creamy sauce. Simmer briefly to let flavors meld before removing from heat.
Allow the filling to cool slightly—this helps the pies hold together when assembling.
Preheat your oven to 375°F (190°C). Unroll your pie crusts and use a round cutter (or glass) to cut circles large enough to fit inside each muffin cup.
Press each dough round gently into the muffin tin, smoothing edges to form mini shells. Spoon filling into each crust, packing it generously but leaving a bit of space at the top. Cut smaller rounds for the lids and place them over the filling, pinching edges to seal. Brush with egg wash for glossy, golden tops.
Bake the pies for 20–25 minutes or until the crust turns golden brown and the filling bubbles gently. Let the pies cool in the muffin tin for at least five minutes to help them set. Carefully lift each one out and transfer to a cooling rack. Serve warm and enjoy the creamy filling wrapped in flaky pastry perfection.
Expert Tips for Success
Using cooked chicken makes this recipe incredibly quick. Rotisserie chicken is ideal because it’s tender, convenient, and packed with flavor. Allow the filling to cool slightly before assembling; hot filling can make crusts soggy or harder to handle.
Make sure the potatoes are lightly cooked but still firm—they soften fully in the oven without turning mushy. For dough uniformity, chill the cut pieces for a few minutes before assembling so they keep their shape.
Your roux is key for silky filling, so whisk thoroughly and avoid adding liquids too quickly. If the filling seems too thick, add small splashes of broth.
If it seems thin, let it simmer an extra minute to reduce slightly. Docking (pricking) the top crust with a fork prevents steam from tearing open your pies. Brush all exposed crust with egg wash for even browning and better texture.
Let the pies rest before removing from the muffin cups. This helps them hold their shape and prevents filling from spilling.
If your muffin tin is prone to sticking, lightly grease it or use parchment rounds. Grating your own cheese, if adding, ensures better melting. These steps create pies that are both beautiful and delicious every time.
Variations and Substitutions
Swap chicken for turkey, leftover rotisserie meat, or cooked shredded beef for hearty variations. For a lighter version, use cooked diced chicken breast and light cream.
For a veggie pot pie, replace chicken with mushrooms, chickpeas, or extra vegetables like broccoli, cauliflower, and spinach. A cheddar-chicken variation includes shredded cheese in the filling, adding creaminess and richness.
For herb-forward pies, mix rosemary, sage, or tarragon into the filling. Add diced ham for a smoky twist or crumbled bacon for added crunch.
Use crescent roll dough for an easier crust or puff pastry for extra flakiness and dramatic lift. You can even make taco-style mini pies by replacing the filling with seasoned chicken, corn, peppers, and a sprinkle of cheese.
For gluten-free variations, use gluten-free pie crust and substitute cornstarch for flour in the filling. Dairy-free versions work well with plant-based milk, vegan butter, and olive-oil crusts. The recipe adapts to holidays too—use Thanksgiving leftovers like turkey and stuffing to create mini holiday pot pies bursting with flavor.
Serving Suggestions and Pairings
Serve these mini pot pies with simple sides that balance their creamy richness. A crisp green salad with lemon vinaigrette offers bright contrast.
Steamed green beans, roasted carrots, or sautéed spinach add color and freshness. For heartier meals, pair with mashed potatoes, rice pilaf, or buttered noodles. They also pair wonderfully with fresh fruit salads for a lighter complement.
For parties or gatherings, serve them on a platter with dipping sauces like creamy ranch, garlic aioli, chicken gravy, or herb butter.
For kids, pair with fruit cups, roasted veggies, or stovetop mac and cheese. During cooler months, these pies shine alongside soups like tomato basil, chicken noodle, or creamy broccoli cheddar.
These mini pot pies also work well for brunch spreads—serve with scrambled eggs, a breakfast salad, or roasted potatoes. For elegant plating, garnish with fresh herbs like parsley or thyme. Their versatility makes them ideal for potlucks, lunches, dinner parties, or cozy weeknight meals.
Storage, Freezing, and Reheating
Store cooled mini pies in an airtight container in the refrigerator for up to four days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispness. If microwaving, heat in short intervals to avoid soggy crusts. Reheat in the air fryer for crisp edges and faster warming.
To freeze, cool the pies fully and wrap individually in plastic wrap. Place them in freezer bags and freeze for up to two months. To reheat from frozen, bake at 350°F (175°C) for 20–25 minutes, or air fry until warmed through. Avoid microwaving from frozen as the crust tends to soften unevenly.
Frozen filling can also be stored separately and thawed when ready to assemble fresh pies. If the filling thickens in storage, add a splash of milk before reheating. Proper storage keeps these pies delicious, fresh-tasting, and convenient for busy weeks.
Frequently Asked Questions
Can I use canned biscuits instead of pie crust?
Yes—press them into the muffin cups for a quicker alternative.
Can I make these ahead of time?
Absolutely—prepare and refrigerate unbaked pies for up to 24 hours.
Can I use rotisserie chicken?
Definitely—it makes the recipe easier and adds great flavor.
Why did my crust get soggy?
Your filling may have been too hot or too thin; let it cool slightly first.
Can I freeze them unbaked?
Yes—freeze in the muffin tin first, then transfer to bags.
