Mini chicken pot pies are exactly what weeknight dinners were made for.
You get all the cozy, creamy, buttery goodness of a classic chicken pot pie, just shrunk down into perfectly portioned little pies that bake up golden in a regular muffin tin.
These little guys are loaded with tender shredded chicken, sweet peas and carrots, and a rich, savory gravy tucked inside a flaky, golden crust.
They freeze beautifully, reheat like a dream, and always disappear fast whenever I set a tray of them on the table.
If your family loves comfort food classics, you might also love my Crock Pot Chicken Pot Pie Recipe, which uses the same rich filling but skips the individual crusts for an easy hands-off dinner.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 12 mini pot pies |
| Difficulty Level | Easy |
Why You’ll Love This Mini Chicken Pot Pies Recipe
This recipe takes everything wonderful about a traditional pot pie and makes it faster, easier, and more fun to eat.
Every bite gets its own crispy edge of crust, so you never end up with a soggy middle piece like you sometimes do with a big family sized pie.
They’re also incredibly convenient for busy households.
You can make a big batch ahead of time, freeze half, and always have a homemade dinner ready to go on those nights when cooking feels impossible.
- Perfectly portioned servings mean no fighting over the crispiest piece of crust
- Made with simple pantry staples and a store bought crust for a fast weeknight win
- Freezer friendly, so you can double the batch and always have dinner on standby
- Kid approved, since the small size feels more like a fun handheld snack than a plated dinner
- Easily customizable with whatever vegetables or leftover chicken you have on hand
Speaking of biscuit toppings, if you prefer a fluffier crust over a flaky pastry one, you might also enjoy: Chicken Pot Pie With Biscuits.
Ingredients
Most of these ingredients are pantry staples you probably already have, aside from the pie crust and a bit of fresh chicken.
Here’s everything you’ll need to pull this together.
- 4 refrigerated pie crusts (or 2 boxes of the standard 2 pack)
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 3/4 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- Salt and black pepper, to taste
- 1 large egg, beaten with 1 tablespoon water, for egg wash
If you’d rather roll your own dough from scratch, a homemade crust holds up beautifully to a rich, creamy filling like this one.
Read Also: Flaky Pie Crust Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, but a few good tools will make the process a lot smoother and help your mini pies bake evenly.
- 12 Cup Muffin Pan
- Rolling Pin
- Round Biscuit Cutter Set
- Large skillet
- Pastry Brush
- Mixing bowls
- Wire Cooling Rack
This recipe pairs beautifully with a hearty side, and I actually developed a lot of these same skillet techniques while working on my Skillet Chicken Pot Pie Recipe.
Recommended Products for This Recipe
These are a few products I personally use and genuinely recommend for this recipe.
They aren’t required, but they make the whole process a lot smoother and give you better results.
1. USA Pan Nonstick 12 Cup Muffin Pan
This is the pan I reach for every time I make mini pot pies because it heats evenly and releases the crust cleanly without any sticking or tearing.
The heavier gauge steel also means your crust edges brown evenly instead of burning in the corners.
It’s a worthwhile upgrade from a flimsy dollar store muffin tin.
2. OXO Good Grips Wooden Rolling Pin
Rolling out cold pie dough is so much easier with a good rolling pin, and this one has a comfortable grip that doesn’t slip even when your hands are a little floury.
It helps you roll evenly so your crust circles are consistent in thickness.
Consistent thickness means more even baking across all twelve mini pies.
3. Wilton Round Cookie and Biscuit Cutter Set
Having a range of cutter sizes on hand makes it so much easier to cut perfectly sized top and bottom crust circles for a muffin tin.
I like using a larger circle for the bottom crust and a slightly smaller one for the top. It takes all the guesswork out of sizing your dough.
4. Instant Read Meat Thermometer
If you’re using freshly cooked chicken instead of rotisserie, a good instant read thermometer takes the guesswork out of knowing when it’s fully cooked.
It’s also handy for double checking that your filling has heated through before you tuck it into the crust.
Food safety aside, it just gives you peace of mind.
5. Silicone Pastry Brush
A good pastry brush makes applying that golden egg wash so much easier and more even than trying to use a spoon or your fingers.
Silicone bristles clean up easily and won’t shed like some of the cheaper bristle versions.
It’s a small tool, but it makes a real difference in how your finished crust looks.
For a completely different take on this classic, you might also enjoy: Gluten Free Chicken Pot Pie Recipe.
Step-by-Step Instructions: How to Make Mini Chicken Pot Pies
1. Preheat the Oven and Prep the Muffin Tin
- Preheat your oven to 400 degrees Fahrenheit.
- Lightly grease a 12 cup muffin pan with nonstick cooking spray, making sure to coat the sides of each cup well so the crusts release easily once baked.
- Set the pan aside while you prepare the filling, since the filling needs to cool slightly before you assemble the pies.
2. Cook the Vegetables
- Melt the butter in a large skillet over medium heat.
- Add the diced onion, carrots, and celery, and cook for 5 to 6 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
3. Make the Roux and Gravy
- Sprinkle the flour evenly over the cooked vegetables and stir constantly for about 1 minute to cook off the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.
- Add the milk or heavy cream and continue whisking until the mixture is smooth.
- Let the sauce simmer for 4 to 5 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
4. Finish the Filling
- Stir the shredded chicken, frozen peas, and frozen corn into the thickened gravy.
- Season with the dried thyme, poultry seasoning, salt, and black pepper.
- Cook for another 2 to 3 minutes, just until the frozen vegetables are heated through.
- Remove the skillet from the heat and let the filling cool for about 10 minutes so it doesn’t melt the crust when you assemble the pies.
5. Cut the Crust Circles
- On a lightly floured surface, unroll the pie crusts.
- Using a large round cutter, cut 12 bottom crust circles roughly 4 inches wide.
- Using a slightly smaller cutter, cut 12 top crust circles roughly 3 inches wide, gathering and rerolling scraps as needed.
6. Assemble the Pies
- Press each larger dough circle into a cup of the prepared muffin tin, gently pushing it up the sides so it forms a small cup shape.
- Spoon about 2 to 3 tablespoons of the cooled chicken filling into each crust lined cup, filling it just below the top edge without overpacking it.
- Place a smaller dough circle on top of each filled cup and pinch the edges of the top and bottom crust together to seal.
- Cut a small slit or two into the top of each pie to allow steam to escape while baking.
7. Add the Egg Wash and Bake
- Brush the top of each mini pie with the beaten egg wash for a shiny, golden finish.
- Bake for 20 to 25 minutes, or until the crusts are deep golden brown and the filling is bubbling slightly at the edges.
- Let the pies cool in the pan for 5 minutes before carefully running a knife around the edges and lifting them out.
I learned a lot of this same layering technique while developing my Chicken Pot Pie Casserole, which uses a similar filling in one big baking dish instead.
Tips for The Best Mini Chicken Pot Pies
A few small details make a big difference between good mini pot pies and truly great ones.
Keep these tips in mind as you cook.
- Keep your pie dough cold. Warm dough is harder to work with and won’t puff up as nicely in the oven
- Don’t skip cooling the filling before assembly, since hot filling can make the bottom crust soggy
- Avoid overfilling the cups, or the filling will bubble over and stick to the pan
- Use a fork to double check your seal around the edges so the filling stays put while baking
- Place the muffin tin on a baking sheet to catch any drips and make cleanup easier
Read Also: Bisquick Chicken Pot Pie Recipe
Serving Suggestions
These little pies are hearty enough to be a full meal on their own, but they also pair beautifully with a simple side dish.
A crisp green salad or a bowl of something creamy on the side rounds out the plate nicely.
- A simple green salad with a light vinaigrette to balance the richness
- A warm bowl of Creamy Mashed Potatoes for double the comfort food factor
- Steamed green beans or roasted broccoli for a pop of color
- A side of cranberry sauce if you’re using leftover holiday turkey in the filling
- A light fruit salad for a refreshing contrast to the savory filling
If mashed potatoes sound appealing, you’ll want to try my Creamy Mashed Potatoes on the side.
Variations of Mini Chicken Pot Pies
Once you’ve made the base recipe a time or two, it’s easy to switch things up based on what you’re craving or what you have in the fridge.
- Swap the pie crust for canned biscuit dough for a softer, breadier top
- Use turkey instead of chicken to use up Thanksgiving leftovers
- Stir in a handful of shredded cheddar cheese for a cheesy twist
- Add diced potatoes to the filling for a heartier, more filling bite
- Use puff pastry instead of pie crust for an extra flaky, buttery topping
- Make it spicy by adding a pinch of cayenne or a few dashes of hot sauce to the filling
For a lighter take on this classic, check out: Healthy Chicken Pot Pie Recipe.
Storage and Reheating
These mini pot pies store and reheat wonderfully, which makes them perfect for meal prep or freezer stashing.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze fully cooled, baked pies in a single layer, then transfer to a freezer bag for up to 3 months
- Reheat refrigerated pies in a 350 degree oven for 12 to 15 minutes, until warmed through
- Reheat frozen pies directly from the freezer at 350 degrees for 25 to 30 minutes
- Avoid microwaving if possible, since it can make the crust soggy
This same filling stores just as well on its own if you’d like to make a big batch for my Chicken Pot Pie Recipe With Cream Of Chicken Soup another night.
Nutritional Facts
Nutrition will vary slightly depending on the brand of pie crust and the exact amount of chicken used, but here’s a general estimate per mini pot pie.
- Calories: approximately 260 per pie
- Protein: approximately 9 grams
- Carbohydrates: approximately 19 grams
- Fat: approximately 16 grams
- Fiber: approximately 1 gram
- Sodium: approximately 380 milligrams
If you’re watching carbs closely, a crustless version can lighten things up considerably while keeping all the same cozy flavor.
Read Also: Low Carb Chicken Pot Pie Recipe
Health Benefits of Key Ingredients
Even though this is a comfort food dish, a few of the ingredients bring some genuine nutritional value to the table.
Chicken is a lean source of protein that helps keep you full, while the mix of vegetables adds fiber, vitamins, and minerals to every bite.
- Chicken provides lean protein that supports muscle repair and keeps you satisfied longer
- Carrots are rich in beta carotene, which the body converts into vitamin A for eye health
- Celery adds fiber along with a good dose of vitamin K
- Peas contribute plant based protein along with vitamin C and folate
- Onions and garlic both offer antioxidants that support overall immune health
If you love loading up on vegetables, my Turkey Shepherd’s Pie Recipe takes a similar comfort food approach with an extra hearty vegetable base.
FAQs About Mini Chicken Pot Pies
Another favorite side to pair with this recipe: Green Bean Casserole Recipe.
1. Can I make mini chicken pot pies ahead of time?
Yes, you can assemble the pies completely and refrigerate them unbaked for up to a day before you’re ready to cook them.
You can also fully bake them ahead of time and simply reheat before serving.
2. Can I use rotisserie chicken for this recipe?
Absolutely, rotisserie chicken is one of the easiest shortcuts for this recipe and saves a lot of prep time.
Just shred it finely so it distributes evenly throughout the filling.
3. Why is my filling too runny?
This usually happens if the roux wasn’t cooked long enough or the sauce wasn’t simmered until fully thickened.
Let the gravy simmer a few extra minutes until it clearly coats the back of a spoon before removing it from the heat.
4. Can I freeze mini chicken pot pies before baking?
Yes, you can assemble the pies, freeze them unbaked in the muffin tin until solid, then transfer them to a freezer bag.
Bake them straight from frozen, adding about 10 extra minutes to the bake time.
5. What can I use instead of pie crust?
Refrigerated biscuit dough, crescent roll dough, or puff pastry all work well as substitutes for traditional pie crust.
Each option gives a slightly different texture, so feel free to experiment based on what you enjoy most.
Mini Chicken Pot Pies
Ingredients
- 4 refrigerated pie crusts or 2 boxes of the standard 2-pack
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 2 cups cooked shredded chicken rotisserie chicken works great
- 3/4 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/2 teaspoon dried thyme
- 1/2 teaspoon poultry seasoning
- salt and black pepper to taste
- 1 large egg beaten with 1 tablespoon water, for egg wash
Equipment
- 12-cup muffin pan For baking the mini pot pies
- Rolling Pin For rolling out cold pie dough evenly
- Round Biscuit Cutter Set For cutting perfectly sized top and bottom crust circles
- Large skillet For cooking the vegetables and making the gravy
- Pastry brush For applying egg wash to the crust
- Mixing bowls For preparing ingredients
- Wire cooling rack For cooling the baked mini pot pies
- Instant-read meat thermometer (Optional) For checking chicken doneness and filling temperature
- Baking sheet Placed under the muffin tin to catch drips
Method
- Preheat oven to 400°F and grease a 12 cup muffin pan with nonstick spray.
- Melt butter in a skillet over medium heat. Cook onion, carrots, and celery for 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir for 1 minute. Slowly whisk in chicken broth, then milk or cream, and simmer for 4-5 minutes until thickened.
- Stir in shredded chicken, peas, corn, thyme, poultry seasoning, salt, and pepper. Cook for 2-3 minutes until heated through. Let filling cool for 10 minutes.
- On a floured surface, roll out pie crusts. Cut 12 bottom circles (4 inches) and 12 top circles (3 inches) using biscuit cutters.
- Press larger circles into muffin cups. Spoon 2-3 tablespoons of filling into each. Top with smaller circles, pinch edges to seal, and cut slits for steam.
- Brush tops with egg wash. Bake for 20-25 minutes until golden brown and bubbling. Cool for 5 minutes before removing from pan.
Nutrition
Notes
- Keep your pie dough cold. Warm dough is harder to work with and won’t puff up as nicely in the oven.
- Don’t skip cooling the filling before assembly, since hot filling can make the bottom crust soggy.
- Avoid overfilling the cups, or the filling will bubble over and stick to the pan.
- Use a fork to double check your seal around the edges so the filling stays put while baking.
- Place the muffin tin on a baking sheet to catch any drips and make cleanup easier.
- Swap the pie crust for canned biscuit dough for a softer, breadier top.
- Use turkey instead of chicken to use up Thanksgiving leftovers.
- Stir in a handful of shredded cheddar cheese for a cheesy twist.
- Add diced potatoes to the filling for a heartier, more filling bite.
- Use puff pastry instead of pie crust for an extra flaky, buttery topping.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze fully cooled, baked pies in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat refrigerated pies in a 350°F oven for 12 to 15 minutes, until warmed through.
- Reheat frozen pies directly from the freezer at 350°F for 25 to 30 minutes. Avoid microwaving if possible, since it can make the crust soggy.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Mini chicken pot pies are the kind of recipe that turns a regular weeknight into something a little more special without adding extra work.
They’re cozy, portable, and endlessly adaptable to whatever you have in your fridge or freezer.
I hope this recipe becomes a regular in your dinner rotation the same way it has in mine.
If you give these a try, I’d love to hear how they turned out.
Drop a comment below or share a photo, and don’t forget to pass this recipe along to anyone who could use a little more comfort food in their week.
Recommended:
- Cottage Pie Recipe
- Lentil Shepherd’s Pie Recipe
- Chicken And Rice Casserole Recipe
- Buttery Dinner Rolls Recipe
- Vinegar Coleslaw Recipe
