If you’re craving that comforting, home-cooked feeling in a bite-sized package, you’re going to adore this Mini Chicken Pot Pies Recipe. These little marvels capture the cozy goodness of a classic chicken pot pie, with tender chunks of chicken, colorful veggies, and a luscious, creamy filling all wrapped in a flaky, golden crust. Perfectly portioned and absolutely delicious, these mini pies are a fantastic way to bring warmth and smiles to your table, whether for dinner, a potluck, or a special gathering.
Ingredients You’ll Need
This Mini Chicken Pot Pies Recipe comes together with simple, wholesome ingredients that each play a crucial role in building its incredible flavor and texture. From the savory chicken and fresh vegetables to the creamy filling and buttery crust, every component adds its own magic.
- 2 cups cooked chicken, shredded or diced: Using rotisserie chicken saves time and packs wonderful flavor.
- 1 cup frozen peas and carrots: Provides vibrant color and a sweet crunch.
- 1/2 cup corn kernels (optional): Adds subtle sweetness and extra texture.
- 1/2 cup diced onion: Brings depth and a gentle sharpness to the filling.
- 2 tbsp unsalted butter: Creates richness and helps build the sauce base.
- 2 tbsp all-purpose flour: Thickens the filling into a perfectly creamy consistency.
- 1 1/2 cups chicken broth: Infuses savory flavor and moisture to the mix.
- 1/2 cup milk (or heavy cream for extra richness): Enhances the creaminess and smoothness of the filling.
- 1 tsp garlic powder: Adds a subtle, aromatic punch.
- 1 tsp dried thyme: Brings a hint of earthy freshness.
- Salt and pepper, to taste: Balances and brightens all the flavors.
- 1 package refrigerated pie crusts: Convenient and buttery, forming the perfect flaky shells.
- 1 egg (for egg wash, optional): Helps achieve a gorgeous golden-brown finish on the crust.
How to Make Mini Chicken Pot Pies Recipe
Step 1: Prepare the Filling
Start by melting your butter in a large skillet over medium heat, then add the diced onion and cook until it softens and turns translucent — about 3 to 4 minutes. This simple step releases wonderful aromas that welcome you into the cooking process. Stir in the flour and let it cook for a minute or two; this helps create a thick, smooth base for your sauce. Gradually whisk in the chicken broth to avoid any lumps, followed by the milk, garlic powder, thyme, salt, and pepper. Keep stirring as you do this, allowing the mixture to thicken into a creamy, comforting sauce over the next few minutes.
Step 2: Combine Chicken and Vegetables
Fold in the cooked chicken, peas and carrots, and corn kernels if you’re using them, stirring everything together until heated through. This filling is where all the flavors meld — tender chicken, sweet veggies, and a rich sauce that hugs every bite. Once everything is combined and steaming, remove from heat and set aside to cool slightly before filling your crusts.
Step 3: Prepare the Pie Crusts
Preheat your oven to 375°F (190°C) and roll out your pie crusts on a lightly floured surface. Using a round cutter that’s about 4 to 5 inches in diameter, cut circles from the dough — you should get around eight to ten circles. Gently press each dough circle into the bottoms of a muffin tin or tart pan cups, forming little dough-lined nests with a slight overhang around the edges ready to cradle that luscious filling.
Step 4: Assemble the Mini Pot Pies
Spoon the filling evenly into each lined cup, making sure every one gets a generous helping of that creamy chicken and veggies. Get creative with the tops — cut small dough circles or strips to cover the filling, weave a lattice design, or simply place a second dough circle on top and crimp the edges to seal. For a beautifully golden crust, beat the egg and brush a light coat over the tops before baking.
Step 5: Bake to Perfection
Bake your Mini Chicken Pot Pies Recipe in the preheated oven for 25 to 30 minutes, or until the crusts are a lovely golden brown and the filling is bubbling invitingly beneath. If you notice the edges browning too quickly, gently shield them with aluminum foil to keep them from burning. Once out of the oven, let these beauties cool just a little so the filling sets up nicely and you can enjoy every bite without rushing.
How to Serve Mini Chicken Pot Pies Recipe
Garnishes
Adding a sprinkle of fresh parsley or chives on top can brighten the presentation and introduce a fresh, herbal note that balances the richness beautifully. A tiny dollop of sour cream or a drizzle of hot sauce can also give a welcome kick or creaminess.
Side Dishes
These mini pies pair wonderfully with a crisp green salad dressed with a tangy vinaigrette to cut through the richness, or a side of steamed green beans or roasted Brussels sprouts for an extra serving of veggies. A light, fresh cucumber salad also complements the warm, hearty flavors perfectly.
Creative Ways to Present
For parties or special occasions, arrange the mini pot pies on a large serving platter lined with fresh herbs for an inviting look. Serve them with small side bowls of chutneys or mustards for dipping, or accompany them with a trio of flavored butters, turning these classic comforts into a fun, interactive feast.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Chicken Pot Pies Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before packing to maintain their flaky pastry and moist filling.
Freezing
You can freeze these mini pot pies either before or after baking. To freeze pre-baked, assemble the pies and wrap each individually with plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time. If freezing after baking, cool fully and freeze covered as above; reheat carefully to maintain crust crispiness.
Reheating
Reheat leftover or frozen pot pies in a preheated oven at 350°F (175°C) for about 15 to 20 minutes, or until warmed through and the crust is re-crisped. Avoid microwaving if possible, as it tends to make the crust soggy and the filling less appealing.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works just as well in this Mini Chicken Pot Pies Recipe and brings a lovely twist to the familiar flavors.
What if I don’t have refrigerated pie crusts?
No worries—homemade pie crust or even puff pastry can be excellent alternatives, each adding its own unique texture and flavor to your mini pies.
Can I make these mini pot pies dairy-free?
Yes, substitute the butter with a plant-based alternative and use almond milk or another dairy-free milk to keep things creamy without dairy.
Is it okay to use fresh vegetables instead of frozen?
Definitely! Just sauté your fresh veggies a little longer to soften them before adding to the filling so the cooking times align perfectly.
How can I tell when the pot pies are fully cooked?
Look for golden brown crusts and bubbling filling around the edges—this means the interior is hot and the crust is perfectly baked.
Final Thoughts
Whether you’re cooking for family, friends, or just treating yourself, this Mini Chicken Pot Pies Recipe is a wonderful way to bring hearty comfort food to your table in an approachable, fun form. Once you take that first bite, flaky crust giving way to dreamy, creamy filling, you’ll see why these mini pies are destined to become a favorite. Give them a try and share the joy of this delightful dish!
Print
Mini Chicken Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Mini Chicken Pot Pies are a delightful twist on the classic comfort food, featuring a creamy chicken and vegetable filling encased in flaky, golden pie crusts. Perfectly portioned for individual servings, these pot pies are easy to make and great for dinners or appetizers. The filling combines tender cooked chicken, peas, carrots, corn, and savory herbs in a rich sauce, all baked to perfection in crispy mini crusts.
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1/2 cup corn kernels (optional)
- 1/2 cup diced onion
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk (or heavy cream for extra richness)
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper, to taste
Pie Crust and Assembly
- 1 package refrigerated pie crusts (or homemade, if preferred)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the Filling: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- Create a Roux: Stir in the flour and cook for 1-2 minutes until the mixture becomes a paste, which will help thicken the sauce.
- Add Liquids and Seasoning: Gradually add the chicken broth, stirring constantly to prevent lumps. Then add the milk, garlic powder, dried thyme, salt, and pepper. Continue stirring until the mixture thickens, about 3-5 minutes.
- Combine Filling Ingredients: Add the cooked chicken, peas and carrots, and corn if using. Stir to combine and cook for another 2-3 minutes until heated through, then remove from heat and set aside.
- Preheat Oven and Prepare Pie Crusts: Preheat your oven to 375°F (190°C). Roll out the pie crusts on a lightly floured surface.
- Cut Dough Circles: Use a round cutter about 4-5 inches in diameter to cut 8-10 circles from the dough, depending on size.
- Form Mini Pie Shells: Gently press each dough circle into a muffin tin or tart pan to create cups with a little overhang around the edges for the crust.
- Fill the Pie Shells: Spoon the prepared chicken filling evenly into each dough cup.
- Top the Pies: Use remaining dough to cut small circles or strips for topping the pies. You can make simple lids, lattice tops, or crisscross patterns.
- Apply Egg Wash (Optional): Whisk the egg and brush it over the top crusts to help achieve a golden, shiny finish.
- Bake: Bake the mini chicken pot pies for 25-30 minutes until the crust is golden brown and the filling is bubbling. Cover edges with foil if they brown too quickly.
- Cool and Serve: Let the pies cool a few minutes before serving. They make perfect individual portions for dinners or appetizers.
Notes
- You can substitute heavy cream for milk for a richer filling.
- Leftover cooked chicken or rotisserie chicken work well for this recipe.
- If the pie crust edges brown too quickly, tent them with foil to prevent burning.
- These mini pies can be made in advance and reheated in the oven before serving.
- Use a non-stick or sprayed muffin tin to prevent sticking when baking.
