Hey friend! I just want to say how much I appreciate you stopping by today – it truly means the world to me that you’re here, ready to whip up something warm, cozy, and so satisfying. These Easy Mini Chicken Pot Pies are the ultimate comfort food in adorable individual portions. Flaky, golden, and packed with creamy chicken and veggies, they’re a guaranteed hit for weeknight dinners, potlucks, or cozy weekend meals.
If you love easy, comforting recipes like this, make sure to subscribe to my email list so you never miss a keeper – because trust me, you do not want to lose this one!
Why You’ll Love These Mini Chicken Pot Pies
What’s not to love? These pot pies deliver everything you crave from a classic chicken pot pie – savory filling, buttery crust, and that warm, comforting bite – but in cute little personal pies! Perfect for meal prep, picky eaters, or just treating yourself to a little pie all your own.
Here’s why they’re a keeper:
✔️ Quick & simple – store-bought dough makes them a breeze.
✔️ Kid-friendly and freezer-friendly!
✔️ Great for using up leftover chicken.
✔️ Cozy, creamy filling that tastes homemade – because it is!
What Do They Taste Like?
Think tender chunks of chicken, sweet veggies, and a rich, velvety sauce tucked inside a golden, buttery crust. Every bite is warm, savory, and comforting – classic pot pie flavor in a perfectly portioned package. I’m kicking myself for not having a photo of them hot out of the oven – they smell incredible while baking!
Ingredients You’ll Need
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- ⅓ cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- Salt & pepper to taste
For the Crust:
- 1 package refrigerated biscuit dough or pie crust (your choice!)
- 1 egg, beaten (optional, for egg wash)
Tools You’ll Need
- Muffin tin or mini pie pans
- Medium saucepan
- Whisk & spoon
- Rolling pin (optional)
- Pastry brush (for egg wash)
Ingredient Swaps & Additions
✨ Use leftover turkey instead of chicken – perfect after the holidays!
✨ Add sautéed mushrooms for extra flavor.
✨ Swap frozen veggies for fresh if you have time.
✨ Add herbs like thyme or parsley for a classic pot pie taste.
How to Make Easy Mini Chicken Pot Pies
1️⃣ Make the Filling
In a medium saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 3–4 minutes. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the chicken broth and milk, stirring constantly until thickened and smooth.
Remove from heat. Stir in the cooked chicken and frozen vegetables. Season with salt and pepper to taste.
2️⃣ Prepare the Crust
Preheat oven to 375°F (190°C). Lightly grease a muffin tin. Roll out your biscuit dough or pie crust and cut circles big enough to line each muffin cup with a little overhang. Press dough into each cup.
3️⃣ Fill & Top
Spoon the filling into each crust-lined muffin cup. If using extra dough, cut small rounds to cover each pie and press edges to seal. Cut a small slit in the tops for steam to escape.
Brush tops with beaten egg for that beautiful golden finish, if you like.
4️⃣ Bake
Bake for 20–25 minutes, or until crust is golden brown and filling is bubbly. Let cool for a few minutes before carefully removing from the pan.
5️⃣ Serve & Enjoy!
Serve warm for maximum cozy vibes!
What to Serve with Mini Chicken Pot Pies
- A crisp green salad for freshness
- Mashed potatoes or roasted veggies for a hearty side
- A bowl of soup for the ultimate comfort combo
Tips for Success
✔️ Use cooked rotisserie chicken to save time.
✔️ Let the filling cool slightly before spooning into the crust to keep it from getting soggy.
✔️ Store leftovers in an airtight container for up to 3 days – reheat in the oven for best results!
How to Store & Freeze
Freeze unbaked mini pot pies by assembling them fully, then freezing in the muffin tin until solid. Transfer to a zip-top bag and bake straight from frozen – just add 5–10 extra minutes to the baking time!
Frequently Asked Questions
Can I use puff pastry?
Yes! Puff pastry makes an amazing, flaky crust. Just keep an eye on it as it bakes.
Can I make these ahead?
Absolutely – prep the filling a day ahead and refrigerate until ready to assemble and bake.
Can I make them bigger?
Of course! Use ramekins or mini pie pans instead of a muffin tin for larger pot pies.
Let’s Wrap This Up!
So there you have it – flaky, savory, adorable Mini Chicken Pot Pies you’ll want to make again and again. Warm, hearty, and so easy to customize, they’re a recipe you’ll treasure. Don’t lose this one – trust me!
If you love cozy recipes like this, check out:
- Chicken and Biscuit Casserole
- Creamy Turkey & Rice Soup
- Homemade Chicken Noodle Soup
💛 Did you make these? I’d love to see your mini pies! Leave a comment, rate the recipe, and share your photos on Pinterest – your kitchen creations make my day!
Nutrition Info (Approx. per mini pie)
- Calories: 280
- Carbs: 23g
- Fat: 15g
- Protein: 14g
🥧✨ Happy baking – and even happier eating!
Leave a Reply