Mini Chicken Pot Pie Recipe: Who doesn’t love comfort food in cute, bite-sized portions? Mini chicken pot pies are everything you crave in a traditional pot pie—tender chicken, creamy filling, buttery crust—but baked into an adorable handheld version.
These are perfect for weeknight dinners, lunches, parties, and even freezer meals. If you’re a fan of simple, hearty meals that feel fancy without being complicated, this one’s for you.
Why You’ll Love These Mini Chicken Pot Pies
Let’s be honest—sometimes, we want the taste of homemade comfort without spending hours in the kitchen. That’s exactly what these mini chicken pot pies deliver. They’re quick to prep, versatile, and made with ingredients you probably already have on hand.
Need to impress your family with minimal effort? Done. Want to prep lunches ahead for the week? These pies freeze beautifully. Hosting a get-together? Mini pies are a conversation starter.
What sets them apart is the flaky crust that hugs every bite and a savory filling that’s rich, creamy, and perfectly seasoned. It’s like getting a hug from your dinner—warm, nostalgic, and satisfying.
What Makes This Recipe Unique
This isn’t just your average pot pie shrunk down into muffin tins. Nope. We’ve made a few chef-level tweaks to elevate flavor and texture without making it complicated.
- Pre-cooked chicken saves time while maintaining flavor.
- Frozen mixed vegetables keep it easy but colorful.
- Heavy cream + chicken broth combo creates a silky, luxurious sauce.
- Puff pastry, crescent dough, or biscuit dough as crust options to suit your preference or dietary needs.
It’s all about flexibility and flavor.
List of Ingredients You’ll Need
Let’s break it down so you can gather everything in one go.
For the Filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream or whole milk
- 2 cups cooked, shredded chicken (breast or thigh)
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon paprika (optional, for flavor boost)
For the Crust
You have a few options here:
- 1 sheet of puff pastry, thawed
- OR 1 tube of refrigerated biscuit dough
- OR 1 can crescent roll dough
- Egg wash (1 egg + 1 tbsp water) for brushing tops
Recommended Tools for Preparation
- Muffin tin (standard size) or mini pie pans
- Rolling pin (if using pastry or dough sheets)
- Medium saucepan
- Mixing spoon or silicone spatula
- Cutting board and knife
- Measuring cups and spoons
- Pastry brush
These tools are optional but will make your life a whole lot easier.
Step-by-Step Guide to Making Mini Chicken Pot Pies
Grab your apron—it’s go time.
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This ensures the oven reaches the perfect temperature by the time your pies are assembled, giving you a crisp, golden crust. Lightly grease a muffin tin or mini pie pan to prevent sticking.
Step 2: Cook the Chicken
Use 1–2 cups of cooked, shredded chicken. If starting from scratch, season chicken breasts with salt and pepper and cook them in a skillet until fully done. Let the chicken cool slightly before shredding or dicing into bite-sized pieces.
Step 3: Make the Creamy Filling
In a saucepan, melt 2 tablespoons of butter, then sauté diced onions, carrots, and peas until tender. Sprinkle 2 tablespoons of flour over the vegetables and stir to form a roux. Slowly add 1 cup of chicken broth and ½ cup of milk, stirring constantly until thick and creamy. Season with salt, pepper, garlic powder, and thyme. Stir in the shredded chicken and mix well.
Step 4: Prep the Crust or Dough
Use store-bought pie crust, puff pastry, or biscuit dough. Roll the dough slightly and cut circles large enough to fit into your muffin tin cups, leaving some overhang. Cut smaller circles for the top crust.
Step 5: Assemble the Mini Pies
Place the bottom dough circles into the muffin cups. Spoon the creamy chicken filling into each one, filling nearly to the top. Place the smaller dough circles over each pie and pinch edges to seal. Cut a small slit on top to allow steam to escape.
Step 6: Bake to Golden Perfection
Bake for 18–22 minutes or until the tops are golden brown and crisp. If edges brown too quickly, loosely tent with foil.
Step 7: Let Them Cool Slightly
Remove from the oven and allow the mini pies to cool for 5–10 minutes. This helps the filling set and makes them easier to remove and serve. Enjoy warm!
Tips for Perfect Mini Chicken Pot Pies
- Don’t overfill the cups; it can lead to soggy bottoms.
- Use cold dough to help get a crisp crust.
- Brush with egg wash for color and shine.
- Let the filling cool before assembly to prevent steaming the dough from the inside.
Want next-level pies? Add a pinch of shredded cheddar to each before sealing the tops. Game changer.
Ingredient Substitutions and Variations
Let’s be real—not everyone has the exact ingredients on hand every time. The good news? This recipe is super flexible. Whether you’re working with dietary restrictions or just want to mix things up, here are some clever swaps and variations that work like a charm.
Low-Carb Option
Trying to cut carbs? Skip the traditional pastry crust altogether.
- Use almond flour dough or fathead dough as a keto-friendly crust alternative.
- Or go crustless and bake the filling in ramekins with a sprinkle of cheese on top for that satisfying “lid.”
Dairy-Free Version
Need to avoid dairy? It’s easier than you think.
- Replace butter with a plant-based alternative like Earth Balance.
- Swap heavy cream with unsweetened almond milk, coconut milk, or oat milk (choose a thicker variety for best texture).
- Be sure your dough is dairy-free (many store-bought ones are).
Vegetarian Twist
Want a meatless version? Done.
- Sub the chicken with chopped mushrooms, tofu, or even chickpeas.
- Add extra vegetables like sweet potatoes, spinach, or broccoli.
- Use vegetable broth instead of chicken broth for the sauce.
Vegetarian or not, you won’t miss the meat—promise.
Can I Use Rotisserie Chicken?
Absolutely—and honestly, it’s one of the best shortcuts out there. Rotisserie chicken is:
- Pre-cooked and seasoned, which adds extra flavor
- Super moist and tender
- A huge time-saver, especially on weeknights
Just shred about 2 cups worth of meat (skip the skin), and you’re ready to go. Bonus points if you grab a lemon pepper variety—it adds a zingy, herby note that tastes gourmet with zero effort.
How to Store and Reheat Leftovers
Got extras? Lucky you—these mini pot pies reheat like a dream.
To store:
- Let them cool completely.
- Place in an airtight container.
- Store in the fridge for up to 4 days.
To reheat:
- Oven method: 350°F for 10–15 minutes (keeps the crust crispy).
- Microwave method: 1–2 minutes on high (quicker but may soften the crust).
- You can also reheat in an air fryer at 350°F for about 5 minutes. Total game changer!
Make-Ahead and Freezing Instructions
Mini chicken pot pies are freezer heroes. Here’s how to make them ahead:
Before baking:
- Assemble pies completely but don’t bake.
- Freeze them in the muffin tin for 2–3 hours until solid.
- Pop them out and store in a freezer bag or container.
To bake from frozen:
- No need to thaw.
- Just add an extra 10–15 minutes to the baking time (cover with foil for the first half if they start to brown too quickly).
After baking:
- Cool completely, wrap individually, and freeze.
- Reheat in the oven or air fryer directly from frozen.
These are perfect for batch cooking or emergency dinners.
Serving Suggestions
While these mini pies can easily be a meal on their own, pairing them with the right sides takes things up a notch.
Great pairing ideas:
- Fresh green salad with vinaigrette
- Garlic roasted asparagus or green beans
- Mashed potatoes or sweet potato mash
- Cranberry sauce (trust us, it works!)
- A warm bowl of soup like tomato basil or butternut squash
And don’t forget a cozy drink—hot apple cider or a glass of white wine makes the perfect companion.
What to Serve with Mini Chicken Pot Pies
Still hungry? Let’s dive deeper into the best companions for your golden, flaky pies.
Side dishes to impress:
| Side Dish | Why It Works |
|---|---|
| Caesar Salad | Crisp, creamy, and contrasts the rich filling |
| Roasted Brussels Sprouts | Adds a slight bitterness and caramelized crunch |
| Creamed Corn | Sweet and creamy meets savory perfection |
| Biscuits or Dinner Rolls | Double carbs? Yes, and it’s worth it |
| Steamed Broccoli | Light, healthy, and super easy |
Keep it balanced—if you’re serving these at a party, opt for lighter sides. If it’s comfort night, go all in with creamy mashed potatoes or mac and cheese.
Common Mistakes to Avoid
Even simple recipes can trip you up if you’re not careful. Here are a few common mistakes to dodge:
- Overfilling the muffin cups – Leads to overflow and soggy crusts.
- Not letting the filling cool – Hot filling can melt your dough and ruin the texture.
- Undercooking the crust – Always make sure the bottom is golden and cooked through.
- Skipping the egg wash – This adds a shiny finish and helps the top crust brown beautifully.
- Using too much liquid – A runny filling will soak the crust. The filling should be thick, like gravy.
Avoid these pitfalls and you’ll have bakery-worthy pies every time.
FAQs about Mini Chicken Pot Pie Recipe
1. Can I make these mini chicken pot pies gluten-free?
Yes! Use gluten-free flour to thicken the filling and choose a gluten-free pastry or biscuit dough for the crust.
2. What’s the best way to reheat without losing the crust’s crispiness?
Use an oven or air fryer instead of a microwave to keep the crust crisp and flaky.
3. Can I use canned vegetables instead of frozen?
You can, but drain them well first. Frozen veggies tend to hold their shape and texture better.
4. Do I need to grease the muffin tin if I use pastry dough?
Yes—always grease the tin to prevent sticking, even if you’re using fatty dough like puff pastry.
5. How long do they last in the freezer?
Up to 3 months. Be sure to wrap them well and label with the date for best quality.
Final Thoughts
Mini chicken pot pies are proof that good things really do come in small packages. They’re warm, flavorful, portable, and packed with love. Whether you’re cooking for family, hosting friends, or stocking the freezer for busy days, these mini pies are always a win.
From the flaky crust to the rich and creamy filling, every bite is a comfort-food dream. And the best part? You made them from scratch (or at least semi-scratch), and they taste like something out of a magazine.
Ready to impress your crew? Preheat that oven and get baking. You’ve got this.
