Mini Chicken Pot Pies
Meta Description: These Mini Chicken Pot Pies are filled with creamy chicken, tender vegetables, and savory gravy, all tucked inside flaky golden pastry. An easy comfort-food appetizer or family dinner!
Mini Chicken Pot Pies are the perfect individual-sized comfort food. They have everything you love about a traditional chicken pot pie—tender chicken, colorful vegetables, creamy sauce, and flaky golden crust—but in a convenient mini version. They are great for family dinners, lunch, parties, potlucks, or cozy weekend meals.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables
- ½ cup diced carrots
- ½ cup diced potatoes, cooked
- ½ cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
For the Crust
- 1 package refrigerated pie crusts
- 1 egg
- 1 tablespoon water
- Extra flour, for rolling
Instructions
1. Prepare the Chicken Filling
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter.
Melt the butter in a large skillet over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened and translucent.
Sprinkle the flour over the onions and stir continuously for about 1 minute. This creates the base for the creamy sauce.
Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and continue stirring until the mixture begins to thicken.
2. Add the Vegetables and Seasonings
Stir in the cooked chicken, mixed vegetables, carrots, and potatoes. Add the garlic powder, thyme, parsley, salt, and black pepper.
Cook for another 3–5 minutes, stirring occasionally, until the filling is hot and creamy. Remove the skillet from the heat and allow the mixture to cool slightly.
3. Prepare the Pie Crust
Unroll the refrigerated pie crusts on a lightly floured surface. Using a round cookie cutter or drinking glass slightly larger than the muffin-tin openings, cut out 12 circles for the bottom crusts.
Gently press one pastry circle into each muffin cup, making sure the dough comes slightly up the sides.
You can use the remaining pastry to create small circles or decorative strips for the tops.
4. Fill the Mini Pies
Spoon the chicken mixture evenly into each pastry cup. Be careful not to overfill them; leave a little space at the top so the filling doesn’t overflow during baking.
Cover each pie with a piece of pastry. Press the edges gently with your fingers or a fork to seal them.
Cut a small slit in the center of each top crust. These vents allow steam to escape while the pies bake.
5. Add the Egg Wash
Whisk together the egg and 1 tablespoon of water. Brush a thin layer of egg wash over each pie crust.
The egg wash helps create a beautiful golden-brown, glossy crust as the mini pot pies bake.
6. Bake
Place the muffin tin in the preheated oven and bake for approximately 25–30 minutes, or until the crusts are golden brown and the filling is bubbling.
If the tops begin browning too quickly, loosely cover the muffin tin with aluminum foil for the remaining baking time.
Remove from the oven and allow the mini pot pies to rest for 5–10 minutes before carefully removing them from the muffin tin.
Tips for Perfect Mini Chicken Pot Pies
Use rotisserie chicken to save time, or use leftover roasted or grilled chicken. You can also substitute turkey if you have leftovers from a holiday meal.
For extra flavor, add a little shredded cheddar cheese to the filling or mix in mushrooms, corn, or green beans.
Make sure your filling isn’t too thin before adding it to the pastry. A thick, creamy filling is much easier to handle and helps prevent soggy bottoms.
These Mini Chicken Pot Pies are best served warm. Their flaky crust and creamy, savory chicken filling make them a delicious handheld version of classic homemade comfort food.