Easy Mini Chicken Pot Pies That Taste Like A Cozy Sunday

Mini chicken pot pies are the kind of comfort food that feels like a warm hug. This recipe delivers all the classic flavors in a perfectly portioned handheld bite. Whether you’re prepping ahead for busy weeknights or feeding a crowd at a casual gathering, these little pies bring joy every time they hit the table. Today, we’ll dive into how to make these flaky, creamy, and downright irresistible mini chicken pot pies from scratch, packed with simple pantry staples. From the golden crust to the hearty filling, they’re everything you want in one bite. Let’s get baking mini chicken pot pies to perfection.

The Story & Why Mini Chicken Pot Pies Deserve a Spot in Your Oven

Memories in Every Bite: Where My Love for Mini Chicken Pot Pies Began

I still remember the first time I made mini chicken pot pies. It was a rainy afternoon in Asheville. I had leftover rotisserie chicken, some pie dough from a failed tart experiment, and a craving for something cozy. The kitchen smelled of butter and thyme, and as I pulled those golden minis from the oven, I knew this was going to be a new favorite. Growing up in the Midwest, pot pie was a family staple, but making them “mini” added a fun twist I couldn’t get enough of.

Now, these little pies make regular appearances at our Blue Ridge supper clubs. They’re perfect for sharing, freezing, or just tucking into solo with a big spoon and a bigger smile. What I love most is how adaptable they are—use homemade pie crust if you’ve got time, or grab a pre-made one for ease. Either way, the results are wonderfully satisfying.

Why You’ll Love These Mini Chicken Pot Pies

There’s something deeply satisfying about food that’s both nostalgic and practical. Mini chicken pot pies fall into that sweet spot. They bake quickly, are naturally portioned, and freeze beautifully. The creamy chicken and veggie filling is loaded with flavor, while the flaky crust gives just the right crunch.

These are also excellent for using up leftovers. That half cup of peas? Toss it in. Rotisserie chicken that needs a purpose? This is it. They’re customizable, just like our chicken-and-stuffing casserole or the comforting dollys-chicken-and-stuffing-casserole. These pies feel like home in a muffin tin.

And for those watching their portions or calories, mini versions naturally offer more control, making them a smart pick over a giant slab of pot pie. You can also tweak the filling, use low-sodium broth, or try a thinner crust layer.

Mini Chicken Pot Pies

Harper Ava

These creamy, savory mini chicken pot pies are the perfect comfort food in a muffin tin. Great for freezing, batch cooking, or portion-controlled meals.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dinner

Cuisine American

Servings 12 Mini Pies

Calories 280 kcal

Ingredients

  

• 2 cups cooked chicken shredded or diced
• 1 cup frozen mixed vegetables peas, carrots, corn, etc.
• 1/3 cup onion diced
• 1/3 cup celery diced
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme optional
• Salt and pepper to taste
• 1 package refrigerated pie crusts or homemade
• 1 egg for egg wash, optional

Instructions

 

• Preheat oven to 425°F (220°C).
• In a skillet, melt butter over medium heat. Add onion and celery and cook until soft, about 3–4 minutes.
• Stir in flour and cook for 1 minute to form a roux.
• Slowly whisk in chicken broth and milk. Cook until thickened, about 3–5 minutes.
• Add cooked chicken, mixed vegetables, garlic powder, thyme, salt, and pepper. Stir well and remove from heat.
• Roll out pie crusts and cut into 4–5 inch circles. Press dough into greased muffin tin cups.
• Spoon the filling evenly into each crust. Top with crust shapes or additional layer if desired.
• Brush tops with beaten egg for a golden finish.
• Bake for 15–20 minutes or until the crust is golden and the filling is bubbly.
• Cool for 5–10 minutes before serving or removing from the tin.

Notes

• You can freeze these before baking and cook straight from frozen—just add a few extra minutes to the bake time.
• Try swapping the chicken for cooked turkey or mushrooms for a tasty variation.
• For a different crust, use puff pastry or biscuit dough as an alternative to traditional pie crust.

• Nutrition (per mini pie)

  Calories: 280
  Fat: 15g
  Saturated Fat: 5g
  Unsaturated Fat: 9g
  Trans Fat: 0g
  Cholesterol: 55mg
  Sodium: 420mg
  Carbohydrates: 24g
  Fiber: 2g
  Sugar: 2g
  Protein: 12g

Keyword mini chicken pot pies, muffin tin pot pies, savory hand pies

How to Make Mini Chicken Pot Pies That Turn Out Perfect Every Time

The Filling: Creamy, Savory, and Packed with Comfort

Start with the heart of the pie the filling. You want something rich and satisfying without being too heavy. I begin by sautéing onion and celery in butter, letting them soften and release their sweet aroma. Once tender, a bit of flour goes in to form a roux. This is your thickening base, so don’t rush it. Slowly whisk in chicken broth and milk. Stir until creamy and smooth.

Next, fold in your cooked chicken, frozen mixed vegetables, garlic powder, dried thyme, and season to taste with salt and pepper. This part is incredibly forgiving. Got leftover turkey? Swap it in. Want a little heat? A pinch of crushed red pepper works wonders. The result should be a thick, creamy filling that clings to a spoon similar to what makes our cheesy-garlic-chicken-wrap-recipe so satisfying.

Using a quality broth boosts the flavor fast. If you’re cooking from scratch, you can simmer your own stock. Otherwise, a good store-bought low-sodium broth will do the trick.

Crust Tips and Assembly for Foolproof Results

Now let’s talk crust. You’ve got two options refrigerated pie dough or homemade. If time is short, refrigerated dough is your best friend. It rolls out easily, and with a biscuit cutter or even a glass, you can press perfect 4 to 5-inch circles into your muffin tin.

Press each dough circle into a greased muffin cup. Spoon in your filling, leaving just a bit of space at the top to avoid overflow. If you want to get creative, add a top crust or use extra dough to create little hearts or lattice strips.

Before baking, brush the tops with a beaten egg. This gives you that gorgeous, golden shine that reminds you of bakery pies. Bake at 425°F for 15 to 20 minutes, or until the tops are crisp and lightly browned and the filling bubbles at the edges.

One quick tip let them rest in the pan for 5 to 10 minutes before lifting out. The crust firms up, and you’ll avoid breaking them apart. They pop out beautifully with a butter knife.

This is the same kind of attention to texture and structure that makes garlic-parmesan-chicken-meatloaves so addictive.

Mini chicken pot pies are one of those recipes where every step builds a little more flavor. The payoff? A batch of golden, steaming pies ready for dinner, the freezer, or tomorrow’s lunch.

Storage, Freezing, and Reheating Tips for Mini Chicken Pot Pies

How to Store Them (Without Getting Soggy)

Once your mini chicken pot pies are golden and cool enough to handle, it’s important to store them the right way to keep that flaky texture intact. If you’re planning to eat them within 3 days, store the cooled pies in an airtight container in the refrigerator. You can place parchment paper between layers if stacking.

For best results, reheat in a toaster oven or standard oven at 350°F for 8 to 10 minutes. This crisps the crust back up, unlike the microwave, which tends to soften it. That said, if you’re in a pinch, microwave for about 45 seconds with a paper towel underneath to absorb moisture.

These little pies are also great for lunchboxes or easy dinners after a busy day. I often serve them with a light green salad or some roasted veggies similar to how I plate our buffalo-chicken-wrap for a quick weeknight win.

Freezing Mini Chicken Pot Pies (Before or After Baking)

One of the best things about mini chicken pot pies? They freeze like a dream. You can freeze them before baking or after it just depends on what works for your schedule.

To freeze before baking:

• Assemble the pies in your muffin tin as usual.
• Place the whole tin in the freezer for about 2 hours, until the pies are firm.
• Pop them out, wrap each in foil or plastic wrap, and store in a zip-top freezer bag.
• When ready to bake, unwrap and place them in the muffin tin. Bake from frozen at 400°F for 25 to 30 minutes.

To freeze after baking:

• Let the baked pies cool completely.
• Wrap and store just like above.
• Reheat in the oven at 375°F for 15 to 20 minutes until hot in the center.

Frozen pies are your kitchen’s secret weapon, especially during busy weeks or for unexpected guests. They reheat beautifully and taste just as comforting as the day you made them. It’s the same make-ahead magic that keeps our french-onion-meatloaf in heavy rotation.

Whether fresh or frozen, mini chicken pot pies are a true time-saver. And with a few smart storage tricks, you’ll always have a cozy homemade meal just minutes away.

Crust Options, Health Tweaks & Creative Filling Ideas

Crust Matters: Store-Bought vs. Homemade Dough

The crust can make or break your mini chicken pot pies. If you’re short on time, refrigerated pie crusts are a convenient option that still delivers flakiness and flavor. Just let the dough come to room temperature before handling, which prevents tearing when shaping into muffin cups.

For a more rustic, homemade touch, you can whip up a simple butter crust using flour, cold butter, salt, and ice water. It takes a little more effort, but it’s worth it if you love that buttery bite and crumbly texture. If you’ve made smoked chicken thighs, that same slow, hands-on approach translates beautifully to homemade pastry.

Looking for a lighter option? Try using puff pastry or phyllo dough. Puff pastry bakes up crisp and airy. Phyllo adds a delicate crunch with fewer calories, especially when brushed with a little olive oil instead of butter.

You can even swap the crust entirely with biscuit dough or crescent rolls for a softer, breadier bite. These options are excellent if you’re aiming for comfort with a twist, like our cozy pancake-sausage-casserole.

Make It Healthier (and Just as Delicious)

Mini chicken pot pies can be made more nutritious without losing their soul. Start by trimming down on cream and butter use low-fat milk and skip the heavy cream entirely. You can also use olive oil instead of butter when cooking your aromatics.

For the filling, go heavy on the vegetables. Add mushrooms, spinach, kale, or bell peppers to increase fiber and vitamins. Want to add more protein? Use white-meat chicken or even turkey breast. You can also stir in cooked quinoa or lentils for a plant-based protein boost.

For low-carb eaters, skip the bottom crust and just top with dough still satisfying but with fewer refined carbs. These smart swaps mirror the balance found in thoughtful comfort dishes like our chicken-and-stuffing-casserole, where every ingredient counts.

And if you’re cooking for kids or picky eaters, mini pies are the perfect canvas for fun use cookie cutters to shape the top crust, let them help fill the pies, or customize the filling to fit their favorites.

With the right ingredients and a little planning, mini chicken pot pies are just as flexible as they are filling. Whether you’re cooking for health, comfort, or just to use up leftovers, there’s a version that fits your table.

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FAQs About Mini Chicken Pot Pies