Mini Chicken Pot Pies are little pockets of comfort made with tender chicken, creamy sauce, and a mix of veggies all wrapped in flaky, buttery crust. These tiny pies are perfect for a cozy meal or a fun get-together snack that everyone will love.
I always enjoy making these because they’re just the right size for a warm, satisfying bite without feeling heavy. Plus, I like adding a little extra pepper or fresh herbs on top for an easy flavor boost. They’re great for using up leftover chicken, too, which is a nice bonus.
When I serve these mini pies, I usually pair them with a simple green salad or some steamed veggies to keep things light and fresh. They’re a hit with both kids and adults, and I love how they bring a little homemade charm to the dinner table. It’s the kind of dish that feels like a hug on a plate.
Key Ingredients & Substitutions
Chicken: Using cooked chicken works best—rotisserie or leftover chicken makes this quick and easy. If you prefer, turkey is a great substitute too.
Mixed Vegetables: Frozen peas, carrots, and corn add color and sweetness. Feel free to swap with fresh or different veggies like green beans or mushrooms.
Butter and Flour: These create the base roux for your creamy filling. For a dairy-free version, try olive oil and a gluten-free flour blend.
Pie Crust: Refrigerated crust saves time and still bakes nicely. Homemade dough is great if you want extra flakiness. Gluten-free crusts can work as well.
Egg Wash: Brushing egg wash gives your pies a beautiful golden look. If avoiding eggs, milk or cream can also work, just not quite as glossy.
How Do You Make a Smooth, Thickened Filling for Mini Pot Pies?
The key is creating a roux, which is a mixture of butter and flour cooked together. This helps thicken the sauce smoothly without lumps.
- Melt butter over medium heat, then stir in flour and spices.
- Cook for 1-2 minutes to avoid a raw flour taste.
- Slowly whisk in chicken broth and milk to combine without lumps.
- Keep whisking until the sauce thickens and is smooth.
- Remove from heat before adding chicken and veggies to keep their texture nice.
Taking your time with the roux and gradually adding liquids will give you a creamy filling that holds together perfectly inside the crusts.
Equipment You’ll Need
- Muffin tin – perfect for shaping the mini pot pies and baking them evenly.
- Medium saucepan – to make the creamy filling without burning it.
- Whisk – helps you mix the roux and sauce smoothly, avoiding lumps.
- Rolling pin – makes it easy to roll out pie crust evenly for cutting rounds.
- Basting brush – great for brushing on the egg wash for that golden finish.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a tasty twist using leftovers.
- Add shredded cheddar or Parmesan cheese into the filling for extra richness.
- Mix in sautéed mushrooms or spinach for more veggies and depth of flavor.
- Use herbs like thyme or rosemary in the filling to add a fresh, aromatic note.
Mini Chicken Pot Pies
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn), thawed
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 3/4 cups chicken broth
- 2/3 cup milk
For the Crust and Topping:
- 2 refrigerated pie crusts (or homemade pie dough)
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and mixing, plus 25-30 minutes baking time. Plan a few extra minutes for cooling before serving. So, total time is around 45 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
Start by melting the butter in a medium saucepan over medium heat. Stir in the flour, salt, pepper, and garlic powder until smooth, and cook for 1-2 minutes to make a roux. Slowly whisk in the chicken broth and milk. Keep whisking until the sauce thickens and starts to simmer. Remove from heat and stir in the shredded chicken and thawed vegetables until everything is well combined.
2. Prepare the Crusts:
Lightly grease a muffin tin to keep the pies from sticking. Roll out your pie crusts on a flat surface, and cut out rounds that are slightly bigger than each muffin cup. Press each round gently into a muffin cup to form the base and sides for your pot pies.
3. Fill and Cover the Pies:
Spoon the chicken and vegetable filling into the crust-lined muffin cups, filling them almost to the top. Cut more rounds or fun shapes from the remaining pie crust to use as tops for the pies. Place the tops over the filling and gently press the edges to seal.
4. Bake and Finish:
Beat the egg and brush it over the tops of each mini pot pie to give them a nice golden color. Bake in your preheated oven at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let the pies cool for about 5 minutes before removing them from the tin. Serve warm and enjoy!
Can I Use Frozen Chicken for Mini Chicken Pot Pies?
Yes! Just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to remove any excess moisture.
Can I Make These Mini Pot Pies Ahead of Time?
Absolutely! You can prepare the filling and assemble the pies, then refrigerate them uncovered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking cold from the fridge.
How Should I Store Leftover Mini Chicken Pot Pies?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain a crispy crust.
Can I Use a Different Crust or Make This Recipe Gluten-Free?
Yes, you can use homemade pie crust, puff pastry, or gluten-free pie dough if you prefer. Just adjust baking time as needed and watch for browning.
