If you’re looking for a cozy, easy dinner that feels special but doesn’t require chef-level skills, Mini Chicken Pot Pies will win your heart. Each hand-held pie is loaded with tender chicken, colorful veggies, and a creamy homemade sauce, all tucked inside golden, flaky pastry. These minis bring classic comfort to your kitchen, whether you’re cooking for family, meal-prepping, or just craving something warm and homemade. Trust me—once you try these, you’ll want them on repeat for busy nights, fun lunches, or casual get-togethers. Let’s bring a little old-fashioned comfort right to your table, one mini pie at a time!
Why You’ll Love This Recipe
There’s something magical about mini chicken pot pies—they’re simple, satisfying, and loved by all ages. Here’s why you’ll love making them:
- Big Comfort, Small Size: All the creamy, savory goodness of classic pot pie, made mini for easy serving and snacking.
- Beginner-Friendly: Basic ingredients, clear steps, and no tricky techniques make this recipe totally accessible.
- Versatile: Swap out veggies, use rotisserie chicken, or adjust seasonings to suit your mood.
- Perfect for Prep: Great for making ahead, freezing, or packing up for school and work lunches.
You’ll enjoy how fast these come together—and how quickly they disappear!
Bite-Sized History: Fun Facts About Mini Chicken Pot Pies
These mini chicken pot pies have a rich backstory and a few fun facts worth sharing:
- Centuries-Old Roots: Pot pies date back to medieval Europe, when cooks wrapped savory fillings in pastry to keep food moist and portable.
- Miniature Marvels: The mini version became popular for parties and lunchboxes in the 20th century, making comfort food convenient.
- American Classic: Chicken pot pie is now a beloved staple at family tables, potlucks, and holiday gatherings.
- Adaptable Dish: Originally a way to use up leftovers, today’s pot pies welcome creative fillings, from turkey to veggies.
Each pie packs a little history—and a lot of comfort—into every bite.
Key Ingredients in Mini Chicken Pot Pies
- Cooked Chicken: Brings protein and hearty flavor—shred or dice for even distribution.
- Frozen Mixed Vegetables: A colorful, convenient way to add peas, carrots, and corn for sweetness and texture.
- Onion & Celery: Aromatic base that builds savory depth into the filling.
- Butter & Flour: Combined to create a simple roux for thickening your creamy sauce.
- Chicken Broth & Milk: Form the rich, velvety filling that ties everything together.
- Garlic Powder & Thyme: Infuse the sauce with classic comfort food flavor.
- Refrigerated Pie Crusts: Shortcuts for a flaky, golden pastry (homemade works too).
- Egg: Optional, but gives a shiny, bakery-style finish.
Each ingredient adds its own magic to make these pies warm, flavorful, and totally satisfying.
How to Make Mini Chicken Pot Pies: A Step-By-Step Guide
Simple Steps for Mini Chicken Pot Pies
- Preheat & Prep: Heat your oven to 425°F (220°C). Lightly grease a muffin tin.
- Sauté Veggies: In a skillet, melt butter over medium heat. Add onion and celery; cook until soft, about 3–4 minutes.
- Make Roux: Sprinkle in flour, stirring constantly. Cook 1 minute to form a paste.
- Build the Sauce: Gradually whisk in chicken broth and milk. Keep stirring until the sauce thickens (about 3–5 minutes).
- Add Filling: Stir in cooked chicken, frozen veggies, garlic powder, thyme (if using), salt, and pepper. Remove from heat.
- Shape the Crust: Roll out pie crusts and cut into 4–5 inch circles. Press into muffin tin cups, making sure the dough comes up the sides.
- Fill & Top: Spoon the creamy filling into each crust. Optionally, top with extra dough shapes or a second crust layer. Pinch edges to seal.
- Egg Wash & Bake: Brush tops with beaten egg. Bake 15–20 minutes, until crusts are golden and filling is bubbly. Cool a few minutes before serving.
Tip: Don’t overfill—the sauce bubbles as it bakes! For extra shine, don’t skip the egg wash.
Mini Chicken Pot Pies Tips and Twists
Best Tips and Creative Variations for Mini Chicken Pot Pies
Top 5 Cooking Tips:
- Dice chicken into small pieces for even bites.
- Use cold dough for a flakier crust.
- Let the sauce cool before assembling—less soggy crust!
- Add extra herbs (like parsley or sage) for more flavor.
- Don’t skip the egg wash for a shiny, bakery-style finish.
3 Fun Variations:
- Substitute turkey or ham for chicken.
- Add mushrooms or spinach for a veggie boost.
- Mix in a handful of cheddar for cheesy mini pies.
Mini chicken pot pies are endlessly adaptable—get creative with your fillings!
Storage, Reheating, and Make-Ahead Tips
- Storage: Let pies cool, then store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Reheating: Warm refrigerated pies in a 350°F (175°C) oven for 10–12 minutes, or bake frozen pies for 18–20 minutes until hot and crisp.
- Make-Ahead: Prepare the filling and crust circles in advance. Assemble and bake just before serving, or freeze unbaked pies for easy meals anytime.
With these mini chicken pot pies, you’re always ready for a quick, comforting dinner.
Serving Suggestions: What Goes With Mini Chicken Pot Pies?
There are so many delicious ways to round out your meal! Try pairing mini chicken pot pies with:
- Simple Side Salad: Crisp greens and a tangy vinaigrette cut the richness.
- Roasted Broccoli and Carrots: Sweet, caramelized veggies balance the creamy filling.
- Butternut Squash Soup: Serve as a cozy starter or alongside for double comfort.
- Fresh Fruit Salad: Adds color and a sweet finish to your meal.
- Iced Tea or Lemonade: Light, refreshing drinks to complement savory pies.
These serving ideas help your pot pies shine for dinner, parties, or packed lunches!
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken is fast, flavorful, and works perfectly in this recipe.
2. Are these freezer-friendly?
Definitely—freeze baked or unbaked pies in a single layer, then transfer to bags for longer storage.
3. How do I make them gluten-free?
Just use gluten-free flour and pie crust; everything else stays the same.
4. Can I use fresh veggies instead of frozen?
Absolutely—just dice them small and sauté before adding.
5. What’s the best way to reheat?
For crisp crust, reheat in the oven, not the microwave.
You’ll find mini chicken pot pies fit all kinds of tastes and lifestyles!
Enjoy Your Mini Chicken Pot Pies
There’s a special joy in baking a batch of mini chicken pot pies—golden crust, bubbling filling, and that first warm, comforting bite. This recipe is all about making classic comfort food accessible, fun, and perfect for sharing. Whether you serve them for dinner, tuck them into lunchboxes, or freeze them for busy days, you’ll be glad you made a double batch. Go ahead—treat yourself and your loved ones to this homemade delight, and see just how easy great comfort food can be!
Explore More Recipes You’ll Love
If these mini chicken pot pies hit the spot, you’ll love these cozy, beginner-friendly recipes from Abby’s Recipes:
- Crockpot Chicken and Gravy: An effortless, creamy chicken dinner perfect for busy nights.
- Roasted Broccoli and Carrots: Simple roasted veggies to serve alongside your pies.
- Best Carrot Cake Cookies: For dessert, enjoy soft, spiced cookies with a sweet glaze.
- Sausage, Egg, and Cheese Muffins: Another portable, savory bake for breakfast or lunchboxes.
Head over to Abby’s for more inspiration—happy cooking!
Mini Chicken Pot Pies Recipe
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). Grease a muffin tin.
- In a skillet, melt butter over medium heat. Add onion and celery; cook 3–4 minutes until soft.
- Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk; cook 3–5 minutes until thickened.
- Add chicken, frozen vegetables, garlic powder, thyme (if using), salt, and pepper. Remove from heat.
- Roll out pie crusts; cut into 4–5 inch circles and press into muffin cups.
- Spoon filling into each crust. Top with more dough if desired and seal edges.
- Brush tops with beaten egg for shine. Bake 15–20 minutes, until golden and bubbly.
- Cool slightly, then gently remove mini chicken pot pies from tin and serve.
Notes
Per serving (1 mini pie):
Calories: 210 | Protein: 10g | Carbs: 18g | Fat: 11g | Fiber: 1g