I love making these mini chicken pot pies because they deliver all the comfort of a classic pot pie in perfectly portioned servings. I enjoy how the flaky crust pairs with the creamy chicken filling, making them ideal for family dinners, gatherings, or simple meal prep. They feel homemade, cozy, and satisfying every single time I make them.
Why You’ll Love This Recipe
I like this recipe because it’s easy to prepare and incredibly versatile. I can make it ahead, freeze it, or customize the filling based on what I have on hand. I also appreciate how the individual pies bake evenly and are easy to serve without cutting or mess.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Onion (diced): 1/3 cup
Celery (diced): 1/3 cup
Carrot (diced): 1/3 cup
Unsalted butter: 2 tablespoons
All-purpose flour: 2 tablespoons
Chicken broth: 1 cup
Milk or heavy cream: 1/2 cup
Cooked chicken (shredded or diced): 1 1/2 cups
Frozen peas: 1/2 cup
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Garlic powder: 1/2 teaspoon
Dried thyme: 1/2 teaspoon
Refrigerated pie crusts: 2
Egg (beaten, for egg wash): 1
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a standard muffin tin. In a skillet over medium heat, I melt the butter, then add the onion, celery, and carrot. I cook them for about 4 to 5 minutes until they soften.
I stir in the flour and cook it for about 1 minute, then slowly pour in the chicken broth and milk while stirring constantly. I let the mixture simmer until it thickens into a smooth, creamy sauce. I add the cooked chicken, peas, salt, pepper, garlic powder, and thyme, then remove the filling from the heat.
I roll out the pie crusts and cut circles large enough to line each muffin cup. I press the dough into the cups, spoon in the filling, and top with smaller circles of dough. I brush the tops with the beaten egg and cut small slits to release steam.
I bake the mini pies for 22 to 25 minutes, until the tops are golden brown. I let them cool for a few minutes before serving.
Servings And Timing
I usually get 8 mini chicken pot pies from this recipe. Preparation takes me about 20 minutes, and baking takes around 25 minutes, for a total time of approximately 45 minutes.
Variations
I sometimes replace the chicken with leftover turkey. I also like adding corn or mushrooms for extra flavor and texture. When I want a richer filling, I use heavy cream instead of milk. For a quicker option, I use rotisserie chicken and frozen mixed vegetables.
Storage/Reheating
I store leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them for up to 2 months. I reheat them in a 350°F oven until warmed through so the crust stays crisp.
FAQs
Can I make these mini chicken pot pies ahead of time?
I often assemble them ahead and refrigerate them for up to 24 hours before baking.
Can I freeze them before baking?
I like freezing them unbaked and baking them directly from frozen, adding about 5 to 10 minutes to the baking time.
What type of chicken works best?
I usually use cooked chicken breast, but thighs or rotisserie chicken work just as well.
Can I make this recipe dairy-free?
I substitute dairy-free butter and use unsweetened plant-based milk when I need a dairy-free version.
How do I prevent soggy crusts?
I make sure the filling is thick before adding it to the crust, which helps keep the dough flaky.
Conclusion
I keep coming back to these mini chicken pot pies because they’re comforting, reliable, and easy to adapt. I love how well they store and reheat, making them perfect for busy days while still delivering that classic homemade flavor I enjoy so much.
These mini chicken pot pies are a cozy and satisfying twist on the classic dish, with a flaky pie crust and creamy chicken and vegetable filling. Perfect for family dinners, entertaining, or meal prep.
Ingredients
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced carrot
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk or heavy cream
1 1/2 cups cooked chicken (shredded or diced)
1/2 cup frozen peas
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
2 refrigerated pie crusts
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a standard muffin tin.
In a skillet over medium heat, melt butter. Add onion, celery, and carrot. Cook for 4–5 minutes until softened.
Stir in flour and cook for 1 minute, stirring constantly.
Gradually pour in chicken broth and milk while stirring. Let the mixture simmer until thick and creamy.
Add cooked chicken, peas, salt, pepper, garlic powder, and thyme. Stir to combine and remove from heat.
Roll out pie crusts and cut circles large enough to line muffin cups. Press dough into the cups.
Spoon filling into each crust-lined muffin cup.
Cut smaller circles of dough and place over the filling. Seal edges and cut small slits in the top to vent.
Brush tops with beaten egg.
Bake for 22–25 minutes or until tops are golden brown.
Let cool for a few minutes before removing and serving.
Notes
Use rotisserie chicken for faster prep.
Heavy cream gives a richer filling than milk.
Substitute turkey for chicken if desired.
Add corn or mushrooms for variety.
Ensure the filling is thick to prevent soggy crusts.
