When the weather turns chilly, the leaves start to fall, and family gathers around the table, nothing says comfort food quite like a homemade chicken pot pie. But today, we’re putting a twist on the classic — instead of a full-sized pie, we’re making Easy Mini Chicken Pot Pies that fit right into your hand.
These little bundles of joy are perfect for busy weeknights, potlucks, after-school snacks, or even cozy holiday gatherings. They have all the flavors you love — tender chicken, creamy sauce, buttery crust — packed into a mini size that makes them irresistibly fun to eat.
I first made these during a cold winter evening when my kids wanted “something warm, but not soup.” The result? A tray of mini pot pies that disappeared faster than I could set them down. They’re warm, flaky, filling, and bring a little nostalgia to every bite.
Why You’ll Love These Easy Mini Chicken Pot Pies
If you’re wondering whether to add this recipe to your kitchen lineup, here’s why it’s worth every bite:
- Perfect for Any Occasion – Whether it’s a weeknight dinner, holiday buffet, or lunchbox treat, these minis fit right in.
- Kid-Friendly – Their size makes them fun to eat and easy for little hands to hold.
- Great for Meal Prep – Make a batch and freeze them for quick reheating.
- Customizable – Swap the chicken for turkey, beef, or even make a vegetarian version.
Ingredients You’ll Need
Making these pies is surprisingly simple, thanks to the use of store-bought crust and cooked chicken.
For the Filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/3 cup onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
For the Crust:
- 1 package refrigerated pie crusts (or puff pastry), thawed
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a muffin tin or use silicone baking cups to make sure your pies pop out easily once baked.
2. Make the Creamy Filling
- In a skillet over medium heat, melt the butter.
- Add the diced onion and sauté for about 2–3 minutes until softened.
- Stir in the flour and cook for 1 minute to create a smooth roux.
- Gradually whisk in the chicken broth and milk until the mixture is smooth and lump-free.
- Continue stirring until the sauce thickens — this should take 3–4 minutes.
- Add the chicken, frozen vegetables, salt, pepper, and garlic powder. Mix everything together until well coated.
- Remove from heat and set aside.
3. Assemble the Mini Pies
- Roll out the pie crust and cut circles large enough to fit into each muffin cup, leaving some overhang.
- Press the crust circles into the muffin tin, making sure they reach the edges.
- Spoon the chicken mixture into each crust-lined cup.
- Cut smaller crust rounds for the tops and place them over the filling.
- Press the edges to seal and cut a small slit in the center of each top to allow steam to escape.
- Brush with egg wash for a golden, glossy finish.
4. Bake to Perfection
Place the muffin tin in the oven and bake for 20–25 minutes or until the crust is golden brown. Let the pies cool slightly before removing them from the tin.
Tips for the Best Mini Chicken Pot Pies
- Use Rotisserie Chicken – Saves time and adds extra flavor.
- Don’t Overfill – Too much filling can cause the pies to burst open.
- Seal Well – Press the edges firmly to keep the filling from leaking out.
- Cool Before Serving – The filling will be piping hot right out of the oven.
Variations You’ll Love
- Turkey Pot Pies – Perfect for Thanksgiving leftovers.
- Vegetarian Version – Replace chicken with mushrooms, potatoes, and spinach.
- Cheesy Twist – Stir shredded cheddar or mozzarella into the filling for extra richness.
- Curry Flavor – Add curry powder and coconut milk for a warm, spiced version.
How to Store and Reheat
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Wrap each cooled pie in foil and store in a freezer-safe bag for up to 2 months.
- Reheat – Warm in the oven at 350°F (175°C) for 10–12 minutes, or microwave for 1–2 minutes.
What to Serve with Mini Chicken Pot Pies
These pies are hearty enough to be a main course, but you can serve them with:
- Simple Garden Salad for a refreshing crunch.
- Mashed Potatoes for an extra dose of comfort.
- Roasted Green Beans or Asparagus to add some color to the plate.
FAQ – Your Mini Chicken Pot Pie Questions Answered
1. Can I make these ahead of time?
Yes! Prepare the pies, cover, and refrigerate before baking. When ready, just pop them in the oven.
2. Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry gives a lighter, flakier texture.
3. Can I make them gluten-free?
Yes, just use gluten-free pie crust and substitute the flour in the filling with a gluten-free thickener like cornstarch.
Why This Recipe Works for Everyone
The magic of these mini chicken pot pies is their adaptability. They fit into busy schedules, picky-eater households, and even elegant dinner parties. Whether you’re cooking for two or twenty, you can easily scale the recipe up or down.
The creamy, savory filling tucked inside a buttery crust creates a harmony of flavors and textures — soft and hearty inside, crisp and golden outside. And because they’re small, they bake quickly, making them a time-saving comfort food.
Nutrition Information (Per Pie – Approximate)
- Calories: 210
- Carbohydrates: 20g
- Protein: 10g
- Fat: 11g
- Fiber: 1g
- Sodium: 350mg
Final Thoughts
These Easy Mini Chicken Pot Pies are more than just a recipe — they’re a way to bring people together. Imagine a tray of golden pies on the table, the smell of buttery crust and savory filling wafting through the air, and the warmth of shared comfort food.
Whether you’re making them for a weekday dinner, freezing them for busy nights, or serving them at a gathering, they’re bound to become a household favorite. Try them once, and I promise, you’ll be making them again and again