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Delicious Mini Chicken Pot Pies

Mini chicken pot pies with flaky golden crust and creamy filling.
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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.

Ingredients

Scale
  • 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)

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

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