Mini Chicken Pot Pies Recipe

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Impress your friends and family with this delicious and easy mini chicken pot pies recipe. Great for brunch, baby or bridal showers, etc.

These delightful little treats pack all the flavors of a traditional pot pie into convenient, single-serve portions that are perfect for any occasion.

Ingredients

• 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

Mini Chicken Pot Pies. These delightful little treats pack all the flavors of a traditional pot pie into convenient, single-serve portions that are perfect for any occasion.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

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 stock 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

Place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken, pie

Servings: 14 mini pot pies

Cost: $10

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.