Delicious Mini Chicken Pot Pies

There is something undeniably comforting about a warm, flaky chicken pot pie. Now imagine that same cozy feeling, but in perfectly portioned, individual servings. These delicious mini chicken pot pies capture all the classic flavor in a fun, handheld format that is perfect for weeknight dinners, lunchboxes, or even as a crowd-pleasing party appetizer. They are surprisingly easy to make and endlessly customizable to suit your taste.

Why You’ll Love These Delicious Mini Chicken Pot Pies

Perfect Portions for Any Occasion

Whether you are cooking for one, feeding a family, or hosting a party, these mini pot pies solve the serving dilemma. Everyone gets their own personal pie with a golden crust and a generous amount of filling.

Customizable and Crowd-Pleasing

The beauty of this recipe lies in its flexibility. You can easily adjust the vegetables based on what you have on hand, swap in turkey, or make a creamy vegetable version. This makes it easy to please even the pickiest eaters.

Comfort in Every Bite

From the rich, creamy filling packed with tender chicken and vegetables to the buttery, flaky crust, each bite is a warm hug in food form. It is the ultimate comfort food, scaled down to a delightful mini size.

Ingredients You’ll Need for Amazing Mini Pot Pies

For the Creamy Chicken Filling
2 cups cooked chicken, shredded or diced
1 cup mixed vegetables (peas, carrots, corn)
1/3 cup unsalted butter
1/3 cup all-purpose flour
1/3 cup finely chopped onion
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk or half-and-half
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Your Choice of Crust

1 package (14.1 oz) of double pie crusts, or your favorite homemade pie dough recipe
1 egg, beaten (for egg wash)

Essential Seasonings & Herbs

The simple combination of salt, pepper, garlic powder, and fresh parsley provides a classic flavor base. Feel free to add a pinch of thyme or rosemary for an extra layer of warmth.

Step-by-Step: How to Make Delicious Mini Chicken Pot Pies

Preparing the Flavorful Chicken & Vegetable Filling

1. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Sprinkle the flour over the butter and onion, whisking constantly to form a paste. Cook for one minute to remove the raw flour taste.
3. Slowly pour in the chicken broth and milk while continuously whisking to prevent lumps. Bring the mixture to a simmer, stirring frequently, until it thickens into a creamy gravy.
4. Stir in the salt, pepper, garlic powder, cooked chicken, and mixed vegetables. Cook for another 2-3 minutes until everything is heated through. Remove from heat and stir in the fresh parsley.

Assembling Your Mini Pot Pies (Muffin Tin Method)

1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly.
2. On a lightly floured surface, roll out your pie dough. Use a round cutter or a glass (about 4 inches in diameter) to cut out circles of dough.
3. Gently press each dough circle into a cup of the prepared muffin tin, forming a cup shape that goes up the sides.
4. Spoon the chicken pot pie filling into each dough-lined cup, filling them almost to the top.

Baking to Golden, Flaky Perfection

1. If you desire a full top crust, cut smaller dough circles to place on top of the filling. Use a fork to crimp the edges to seal. Alternatively, you can leave them open-faced or add decorative dough shapes.
2. Brush the tops of the pies with the beaten egg wash. This will give them a beautiful, golden-brown color.
3. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
4. Let the mini pot pies cool in the muffin tin for 5-10 minutes before carefully removing them with a spoon or offset spatula.

Tips & Tricks for the Best Mini Chicken Pot Pies

Shortcut Ideas: Rotisserie Chicken & Pre-made Dough
For the ultimate time-saver, use a store-bought rotisserie chicken and pre-made refrigerated pie crusts. This cuts down on prep time significantly without sacrificing flavor.

Making Ahead & Freezing Instructions
You can assemble these pies ahead of time. Cover the unbaked muffin tin with plastic wrap and refrigerate for up to 24 hours before baking. To freeze, place the unbaked, assembled pies in the freezer until solid, then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Achieving That Perfect Golden Crust
The egg wash is the secret to a shiny, professional-looking crust. For an even deeper golden color, you can sprinkle a little flaky sea salt on top before baking.

Delicious Variations & Dietary Swaps

Healthier Mini Chicken Pot Pies (Veggie-Packed, Lighter Sauce)
Boost the nutrition by adding more vegetables like diced celery, mushrooms, or broccoli. For a lighter sauce, you can use a lower-fat milk and a tablespoon of cornstarch mixed with a little broth instead of a full butter and flour roux.

Kid-Friendly Additions
Kids often love a cheesy twist. Stir in 1/2 cup of shredded cheddar cheese into the filling just before assembling. You can also use fun-shaped cookie cutters to create top crusts in shapes like stars or hearts.

Gluten-Free & Dairy-Free Options
For a gluten-free version, use a 1:1 gluten-free flour blend for the filling and a certified gluten-free pie crust. To make it dairy-free, use olive oil or dairy-free butter and unsweetened almond or oat milk.

Serving Suggestions: Beyond the Main Course

As a Hearty Appetizer or Party Snack
These mini pies are the perfect finger food for parties, game days, or holiday gatherings. Their small size makes them easy for guests to enjoy without a plate and fork.

Weeknight Dinner Pairings
Serve two or three mini pot pies per person alongside a simple green salad with a bright vinaigrette to cut through the richness. They also pair wonderfully with roasted green beans or garlic mashed potatoes.

Packable Lunch Idea
These mini pot pies are excellent for lunch. They reheat well and are a much more satisfying and homemade alternative to a frozen meal.

FAQs about Delicious Mini Chicken Pot Pies

Delicious Mini Chicken Pot Pies

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There is something undeniably comforting about a warm, flaky chicken pot pie. Now imagine that same cozy feeling, but in perfectly portioned, individual servings. These delicious mini chicken pot pies capture all the classic flavor in a fun, handheld format that is perfect for weeknight dinners, lunchboxes, or even as a crowd-pleasing party appetizer. They are surprisingly easy to make and endlessly customizable to suit your taste.

• Author: Harmony
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 mini pies 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded or diced
• 1 cup mixed vegetables (peas, carrots, corn)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/3 cup finely chopped onion
• 1/2 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk or half-and-half
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 package (14.1 oz) of double pie crusts, or your favorite homemade pie dough recipe
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Sprinkle the flour over the butter and onion, whisking constantly to form a paste. Cook for one minute to remove the raw flour taste.
4. Slowly pour in the chicken broth and milk while continuously whisking to prevent lumps. Bring the mixture to a simmer, stirring frequently, until it thickens into a creamy gravy.
5. Stir in the salt, pepper, garlic powder, cooked chicken, and mixed vegetables. Cook for another 2-3 minutes until everything is heated through. Remove from heat and stir in the fresh parsley.
6. On a lightly floured surface, roll out your pie dough. Use a round cutter or a glass (about 4 inches in diameter) to cut out circles of dough.
7. Gently press each dough circle into a cup of the prepared muffin tin, forming a cup shape that goes up the sides.
8. Spoon the chicken pot pie filling into each dough-lined cup, filling them almost to the top.
9. If you desire a full top crust, cut smaller dough circles to place on top of the filling. Use a fork to crimp the edges to seal. Alternatively, you can leave them open-faced or add decorative dough shapes.
10. Brush the tops of the pies with the beaten egg wash. This will give them a beautiful, golden-brown color.
11. Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly.
12. Let the mini pot pies cool in the muffin tin for 5-10 minutes before carefully removing them with a spoon or offset spatula.

Notes

For the ultimate time-saver, use a store-bought rotisserie chicken and pre-made refrigerated pie crusts. You can assemble these pies ahead of time. Cover the unbaked muffin tin with plastic wrap and refrigerate for up to 24 hours before baking. To freeze, place the unbaked, assembled pies in the freezer until solid, then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time. Letting them cool for 5-10 minutes is crucial before removing from the muffin tin.

Nutrition

• Serving Size: 1 mini pie
• Calories: 245
• Sugar: 3g
• Sodium: 480mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 55mg

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