Mini Chicken Pot Pies Recipe
These Mini Chicken Pot Pies have everything you love about classic chicken pot pie tucked into individual flaky pie crusts. Each little pot pie is filled with tender chicken, vegetables, and a creamy homemade sauce, then baked until the crust is golden brown and the filling is bubbling.
And because they’re made in a standard muffin tin, you don’t have to make one big pot pie and slice it up. Everyone gets their own individual chicken pot pie!
This recipe makes 14 mini pot pies and takes about 40 minutes from start to finish, making it a wonderful option for an easy dinner, brunch, baby shower, bridal shower, party, or cozy family meal.
These delightful little treats pack all the flavors of a traditional pot pie into convenient, single-serve portions that are perfect for any occasion.
Why You’ll Love These Mini Chicken Pot Pies
There is something extra fun about getting your very own little pot pie!
- Individual servings: Everyone gets their own little chicken pot pie.
- Real pie crust: These use convenient mini pie crusts instead of making pastry from scratch.
- Creamy homemade filling: The filling is made with butter, vegetables, chicken broth, milk, and seasonings.
- Great for entertaining: Individual portions make these perfect for showers, brunches, and gatherings.
- Easy comfort food: All the cozy flavors of traditional chicken pot pie in a smaller package.
- Makes 14: One batch gives you plenty to share.
What Are Mini Chicken Pot Pies?
Mini chicken pot pies are individual versions of the classic comfort-food favorite.
Instead of making one large chicken pot pie in a pie plate or casserole dish, the filling is spooned into individual pie crusts and baked in a muffin tin.
The result is a golden, flaky crust surrounding creamy chicken and vegetable filling.
And don’t let the word “mini” fool you. These are made in a regular-size muffin tin, not a mini muffin pan.
Ingredients You’ll Need
- mini pie crusts
- butter
- onion
- celery
- garlic
- potatoes
- flour
- chicken broth
- milk
- Italian seasoning
- salt
- pepper
- chicken
Making The Pie Crust (Or Using Pre Made Dough)
I found the cutest mini pie crusts while grocery shopping recently. Super easy to use, just thaw the dough, tear on the perforated lines and place in a muffin tin to use to make mini chicken pot pie.
If you have a favorite homemade pie dough, you definitely could use that, but I decided to go with the easy route on my dough. You don’t have to bake the crust separately, just spray the muffin pan with nonstick spray, then place the dough into muffin tins.
Preparing The Filling
Veggie Roux:
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 2-3 minutes. Stir in the diced potatoes and any other mixed vegetables you like, cooking for an additional 2 minutes until they begin to soften. Add the garlic and stir for 1 minute. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Add Broth and Milk:
Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer. Season with salt, pepper, and Italian seasoning to taste.
Add Chicken:
Add your cooked chicken to the creamy filling. I cook up a batch of chicken every week for different recipes. You could use any leftover chicken or a rotisserie chicken. Stir and coat the chicken. Turn down to low and let it simmer for a couple minutes before turning off the heat.
Assembling The Pot Pies
Add the Chicken Mixture:
Fill the prepped pie crusts with the chicken pot pie filling. Fill it as full as you can. If you like you can top with a sprinkle of parsley.
Bake and Enjoy:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool for a few minutes before serving.
Mini Chicken Pot PIes
Equipment
- muffin tin
- large frying pan
Ingredients
- 1 box Pillsbury Mini Pie Crusts contains 14 mini pie crusts
- 4 tablespoons butter
- ½ cup onion chopped
- 1 stalk celery chopped
- 1 teaspoon garlic minced
- 1 cup potatoes diced, I like to use the diced frozen potatoes
- ½ cup flour
- 1½ cup chicken broth
- ½ cup milk
- 2 cups chicken cooked and diced into bite sized pieces
- 1 teaspoon salt to your taste
- ½ teaspoon pepper to your taste
- 1 teaspoon Italian seasoning to your taste
Instructions
Prepping pie dough
- Preheat oven to 400℉. Spray muffin tins with nonstick cooking spray. Remove thawed pie dough and place into muffin tins.
Making Chicken Pot Pie Filling
- In a large frying pan, melt the butter over medium heat. Add the chopped onion and celery and let it sauté and soften for a couple of minutes.
- Add the potatoes and stir to combine. If you want to add carrots, peas, green beans, or any other veggies, add them now. Cook a couple minutes, stirring frequently.
- Add the minced garlic, stirring for 1 minute.
- Sprinkle the tops of the veggies with the flour. Continuing stirring the combine the flour with the veggies for 1 minute.
- Add the chicken broth and stir until combined. Let the chicken broth start to heat for a couple of minutes.
- Add the milk. Stir to combined. The mixture with is thickening by now. Let it simmer for a couple minutes, stirring occasionally. Then add chicken, stir together. Then turn off heat.
Assemble Pot Pies
- Add pot pie filling to the pie crusts. Fill until full.
- Place in preheated oven and bake until golden brown, about 20-25 minutes.
- Remove and let them cool in the muffin tins about 2 minutes before removing.
- Serve hot or cold.
Notes
This classic comfort food in mini form is delicious! A creamy sauce packed with flavor and chicken in a flakey pie crust. These Mini Chicken Pot Pies would be great for any gathering. I think this mini chicken pot pie recipe would be great for a baby shower or bridal shower.
Can I Use Rotisserie Chicken?
Absolutely!
Rotisserie chicken is one of my favorite shortcuts for this recipe. You can also use leftover baked chicken, roasted chicken, or another cooked chicken you have in the refrigerator.
It’s a great way to turn leftover chicken into an entirely new meal.
Can I Use Homemade Pie Crust?
Yes!
The refrigerated mini pie crusts are a shortcut that makes this recipe especially easy, but homemade pie dough works, too.
If you’re already making homemade pie dough, simply cut it into appropriately sized rounds and press the dough into the muffin cups.
Can I Use Leftover Turkey?
Yes—and this would be a fantastic way to use Thanksgiving leftovers!
Simply replace the cooked chicken with an equal amount of cooked turkey.
The creamy vegetable filling and flaky crust work just as well with turkey as they do with chicken.
When to Serve Mini Chicken Pot Pies
These individual chicken pot pies make a cozy dinner, but they’re also fantastic for entertaining.
Try serving them for:
- Family dinner
- Sunday dinner
- Brunch
- Baby showers
- Bridal showers
- Holiday gatherings
- Potlucks
- Birthday parties
- Game-day gatherings
- Thanksgiving leftover meals
There’s just something fun about serving everyone getting a couple little pot pies!
More Comfort Food Recipes
If you love cozy, family-friendly recipes, try these next:
- 3 Bean Chicken Chili
- Southwestern Beef and Cheese Dip
- Big Game Mexican Bacon Cheeseburger Dip
- Super Charged Chicken Enchilada Dip
- Mozzarella Sticks with String Cheese
Easy Individual Chicken Pot Pies
These Mini Chicken Pot Pies are a fun twist on classic chicken pot pie. With flaky pie crust, creamy chicken and vegetables, and a simple homemade filling, they’re comfort food in the cutest possible package.
And because you’re using convenient mini pie crusts and cooked chicken, you get homemade chicken pot pie without spending all day in the kitchen.
Whether you’re making them for dinner or serving them at a shower or gathering, these individual pot pies are sure to be a hit!
The clarification that these use a regular-size muffin tin is particularly helpful, since the word mini could easily suggest the smaller pan. Those perforated lines on the pastry sound like a tidy way to keep the portions consistent. An illustration of how high to fill each crust would make that step even clearer. With garlic and Italian seasoning in the filling, the title i can smell you from here seems fitting.
These look so delicious and cozy! Using a standard muffin tin for individual portions is such a brilliant idea, especially for busy weeknights. Can’t wait to try this recipe!
Making these in a muffin tin is such a genius idea! Everyone gets the perfect crust-to-filling ratio, and you don’t have to deal with messy slicing. Definitely saving this for dinner this week.
I appreciate the shortcut of frozen diced potatoes, but they can release extra moisture during cooking. Since the filling relies on a roux for thickness, do you thaw and drain them first, or does the flour absorb the extra liquid without thinning the sauce too much? I’d love to hear how the texture holds up.
A short list of observable signs could make the decision criteria more practical.
They were made in a regular muffin tin. You could use mini ones if you want, but the pie crust I purchased would be too big the mini muffin tins. If you used the mini muffin tins you’d need to cook for less time. They would be adorable!!!
Can’t ‘star’ rate this recipe cause haven’t made them yet, but they sure do look appealing.
Now, when you say ‘mini’ ; you talking about the real mini size (1 1/2 in) or the regular size muffin pan (2 1/2 in) size.
Whenever I think of mini size, I’m thinking of the (1 1/2 in.) small size muffin compartments.
Thank You