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There’s nothing quite like the comforting hug of a warm chicken pot pie on a chilly evening, and my mini chicken pot pies take that classic dish to a whole new level of adorableness and convenience. I’ve always been a fan of pot pies since my grandma used to make them from scratch, filling our kitchen with that irresistible aroma of flaky crust and creamy filling. But let’s be honest, the traditional big one can be a bit messy to serve, especially when you’ve got kids or a busy weeknight ahead. That’s why I love whipping up these mini chicken pot pies—they’re perfectly portioned, easy to grab, and just as delicious as the full-sized version.
In my experience, making mini chicken pot pies turns a simple dinner into something special without all the fuss. You get that same hearty mix of tender chicken, fresh veggies, and rich gravy, all baked into individual pies that feel like a treat. Whether you’re meal prepping or hosting a casual get-together, these little gems are sure to impress. I’m excited to share this recipe with you because it’s one of those dishes that brings back cozy memories while fitting right into our modern, on-the-go lives.
Key Takeaways:
- Mini chicken pot pies offer the classic comfort food taste in bite-sized, portable portions perfect for any meal.
- Ready in under an hour, these mini chicken pot pies save time on busy weeknights without sacrificing flavor.
- The creamy filling and flaky crust create a rich, savory experience that everyone will crave.
- Use pre-cooked chicken to streamline prep and ensure your mini chicken pot pies turn out perfectly every time.
- Store extras in the fridge for up to three days, making mini chicken pot pies ideal for meal planning.
Why You’ll Adore This Mini Chicken Pot Pies
Portion-Controlled Comfort: These mini chicken pot pies give you all the satisfaction of a traditional pot pie but in manageable sizes that prevent overeating. I find it so satisfying to pop one out of the oven and know exactly how much I’m enjoying without any waste. It’s a game-changer for family dinners or lunchboxes.
Quick and Effortless Prep: With simple steps and common ingredients, you’ll have these ready faster than you think. Here’s the thing—I’ve made them on hectic evenings, and they always come together smoothly, leaving more time to relax. You won’t believe how little cleanup there is afterward.
Burst of Homemade Flavor: Each bite bursts with tender chicken and veggies in a velvety sauce, topped with golden crust. What I find interesting is how the flavors meld so perfectly, creating that homemade taste we all love. Your mini chicken pot pies will have everyone asking for seconds.
Versatile for Any Occasion: From weeknight meals to potlucks, these mini chicken pot pies adapt beautifully. Now, you might be thinking they’re just for cold days, but trust me, they’re delightful year-round. They’re the kind of recipe that makes cooking feel fun and rewarding.
Essential Ingredients for Mini Chicken Pot Pies
Cooked Chicken: Using shredded or diced cooked chicken is key here—it adds that juicy, protein-packed center to your mini chicken pot pies without needing extra cooking time. I prefer rotisserie chicken for its convenience and flavor, but leftover grilled chicken works wonders too. In my experience, about 2 cups keeps the filling balanced and hearty, ensuring each pie is satisfying. This ingredient really ties the whole dish together with its subtle savoriness.
Mixed Vegetables: Frozen or fresh mixed veggies like carrots, peas, and corn bring color and crunch to the filling. They cook up tender yet retain a bit of bite, complementing the creamy sauce perfectly. I’ve experimented with adding green beans for extra nutrition, and it never disappoints. These veggies make your mini chicken pot pies not just tasty but also a veggie boost in disguise.
Pie Crust: Refrigerated pie crust or puff pastry sheets provide that flaky, golden top that’s the hallmark of great pot pies. It’s what gives your mini chicken pot pies that irresistible contrast between crisp exterior and soft interior. Opt for all-butter crust if you can for richer flavor—it’s worth it. This simple component elevates the entire recipe to comfort food heaven.
How to Make Mini Chicken Pot Pies
Prepare the Filling
Start by sautéing your diced onions in a bit of butter until they’re soft and fragrant—this builds the base flavor for your mini chicken pot pies. Then, stir in the cooked chicken, mixed vegetables, and a can of cream of chicken soup mixed with some chicken broth for that creamy consistency. Let it simmer gently for about 10 minutes, seasoning with salt, pepper, and a touch of thyme to enhance the savory notes. In my experience, tasting as you go ensures the filling is just right, cozy and comforting without being too thick. Spoon this mixture into greased muffin tins or ramekins, filling them about three-quarters full to leave room for the crust.
Assemble the Pies
Roll out your pie crust or puff pastry and cut it into circles slightly larger than your muffin tin openings— this ensures a nice seal for your mini chicken pot pies. Drape each circle over the filled tins, pressing the edges gently to crimp and seal, then poke a few steam vents on top with a fork. Brush with a beaten egg for that beautiful golden shine, and you’re almost there. I love this step because it’s so hands-on and satisfying, like crafting little edible treasures. If you’re feeling fancy, add a sprinkle of herbs on top for extra aroma.
Bake to Perfection
Preheat your oven to 375°F and bake the assembled mini chicken pot pies for 20-25 minutes, until the crust is puffed and golden brown. Keep an eye on them toward the end to avoid over-browning—the kitchen will fill with that mouthwatering scent that signals dinner’s ready. Let them cool for just a few minutes before serving; this helps the filling set up nicely. Your mini chicken pot pies should come out bubbly and irresistible, with steam rising invitingly. Pair this with a simple green salad for a complete meal, and enjoy the compliments rolling in.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/2 onion, diced
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust or puff pastry sheet
- 1 egg, beaten (for egg wash)
Mini Chicken Pot Pies Instructions
- Sauté diced onion in butter over medium heat until soft, about 3 minutes.
- Add chicken, vegetables, soup, broth, thyme, salt, and pepper; simmer for 10 minutes until thickened.
- Preheat oven to 375°F. Spoon filling into 6-8 greased muffin tins.
- Cut pie crust into circles, place over filling, crimp edges, and vent tops.
- Brush with egg wash and bake for 20-25 minutes until golden.
- Cool slightly before serving.
Pro Tips for the Best Mini Chicken Pot Pies
Use Room Temperature Crust: Let your pie crust sit out for 10 minutes before using—it rolls out easier and bakes more evenly for perfect mini chicken pot pies.
Don’t Skip the Egg Wash: This simple step gives your mini chicken pot pies a gorgeous shine and helps the crust stay crisp.
Check Doneness Early: Ovens vary, so peek at 18 minutes to avoid overbaking; your filling should be bubbly and hot.
You Must Know
- Mini chicken pot pies freeze well before baking—assemble and freeze for up to 2 months for quick meals later.
- The cream sauce thickens as it cools, so if it’s too thin, add a cornstarch slurry during simmering.
- For gluten-free mini chicken pot pies, swap the pie crust with a gluten-free alternative and use gluten-free soup.
- These pies reheat beautifully in the air fryer for a crispy crust revival in just minutes.
How to Store Mini Chicken Pot Pies
Once cooled, store your mini chicken pot pies in an airtight container in the fridge for up to 3 days—they reheat easily in the microwave or oven at 350°F for 10-15 minutes. For longer storage, freeze them individually wrapped for up to 2 months; thaw overnight in the fridge before reheating to maintain that flaky texture. I’ve found that a quick brush of butter before reheating revives the crust nicely, keeping your mini chicken pot pies tasting fresh.
Customizing Your Mini Chicken Pot Pies
Feel free to swap in different veggies like broccoli or mushrooms for variety, or use turkey instead of chicken for a twist on the classic. If you’re watching sodium, make your own cream sauce with flour, butter, and milk to control the flavors in your mini chicken pot pies. For a spicy kick, add diced jalapeños or a dash of hot sauce. Check out our chicken pot pie with biscuits recipe for topping inspiration that pairs well here.
What to Serve with Mini Chicken Pot Pies
These mini chicken pot pies shine alongside a crisp green salad dressed with vinaigrette for a fresh contrast to the creamy filling. Consider roasted root vegetables or steamed broccoli to amp up the veggie factor without overpowering the main dish. A slice of crusty bread is perfect for sopping up any extra gravy, and for drinks, pair with a chilled white wine or herbal tea to keep things cozy. In my experience, simple sides let the flavors of the pot pies take center stage.
Mini chicken pot pies
Mini chicken pot pies made in muffin tins with biscuits, cream of chicken soup, cooked chicken, and mixed vegetables.
Timing
Recipe Details
Ingredients
- 01 2 cans flakey layers biscuits
- 02 2 cans cream of chicken soup
- 03 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 04 1 bag frozen mixed vegetables (thawed)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Mini Chicken Pot Pies
Can I make Mini Chicken Pot Pies ahead of time?
Absolutely, assemble them up to the baking step and refrigerate for up to 24 hours, or freeze for longer. Just add a few extra minutes to the bake time if starting from chilled. It’s one of my favorite make-ahead tricks for busy weeks.
How long does Mini Chicken Pot Pies last in the fridge?
Your mini chicken pot pies will stay fresh in the fridge for 3-4 days when stored properly in an airtight container. Beyond that, they’re best frozen to preserve quality. Reheat thoroughly to enjoy them safely.
Are Mini Chicken Pot Pies freezer-friendly?
Yes, freeze unbaked mini chicken pot pies on a tray first, then transfer to bags for up to 2 months. Bake from frozen at 375°F, adding about 10 minutes. They’re a lifesaver for quick dinners.
Can I use puff pastry for Mini Chicken Pot Pies?
Puff pastry works wonderfully for a lighter, flakier top on your mini chicken pot pies—just thaw it fully before cutting. It bakes up beautifully golden. For more pastry ideas, see our air fryer chicken skewers recipe using similar techniques.
What’s the best way to reheat Mini Chicken Pot Pies?
Oven reheating at 350°F for 15 minutes keeps the crust crisp, but microwave in short bursts if you’re in a rush. Avoid sogginess by using a baking sheet. They taste almost as good as fresh.
How do I make Mini Chicken Pot Pies vegetarian?
Swap the chicken for chickpeas or tofu, and use vegetable broth and cream of mushroom soup for your mini chicken pot pies— the result is just as hearty and delicious. It’s an easy adaptation that everyone loves.
Can kids help make Mini Chicken Pot Pies?
Kids can totally join in by filling the tins or cutting the crust shapes—it’s a fun, messy activity that teaches basic cooking skills. Just supervise the hot steps for safety.
Why is my crust soggy on Mini Chicken Pot Pies?
A soggy crust often comes from too much filling moisture, so let the mixture cool slightly before assembling your mini chicken pot pies. Cornstarch can help thicken if needed. Bake on the lower rack for better crisping next time.
Final Thoughts
These mini chicken pot pies have become a staple in my home, blending nostalgia with everyday ease in the most delightful way. Whether you’re craving comfort or need a crowd-pleasing dish, this recipe delivers every time. Give it a try this week—I promise you’ll be hooked, and don’t forget to share your tweaks in the comments below!