Why You’ll Love This Recipe
Mini Chicken Pot Pies are warm, comforting, and perfectly portioned—everything you love about the classic dish in a handheld, flaky form. Filled with creamy chicken and veggies, then baked into golden pastry cups, they’re ideal for weeknight dinners, parties, or kid-friendly meals that feel special and satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked chicken (shredded or diced)
frozen mixed vegetables (carrots, peas, corn, green beans)
cream of chicken soup or homemade white sauce
salt
black pepper
garlic powder (optional)
dried thyme or parsley
refrigerated biscuit dough or pie crust dough
egg (for egg wash, optional)
directions
Preheat oven to 375°F (190°C) and grease a muffin tin.
In a bowl, mix cooked chicken, frozen vegetables, soup, and seasonings until well combined.
If using biscuit dough: flatten each biscuit and press into the muffin tin cups to form a crust.
If using pie crust: cut dough into circles and press into the muffin tin wells.
Spoon the chicken filling into each dough cup, filling to the top.
Optional: Cover each pie with a smaller round of dough and crimp edges, or leave open-faced. Brush tops with beaten egg for a golden finish.
Bake for 20–25 minutes, or until crust is golden and filling is bubbly.
Cool slightly before removing from the muffin tin. Serve warm.
Servings and timing
This recipe yields 10–12 mini pot pies.
Preparation time: 15 minutes
Cooking time: 20–25 minutes
Total time: 35–40 minutes
Variations
Use rotisserie chicken for a quick shortcut.
Swap in cooked turkey or ham for different flavors.
Add shredded cheddar to the filling for extra richness.
Use puff pastry for a flaky, buttery top crust.
Add sautéed onions or mushrooms for more depth.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat in the oven or air fryer at 350°F until warmed through.
Freeze baked pies for up to 2 months—reheat from frozen or thaw before warming.
FAQs
Can I use crescent roll dough?
Yes! It makes a deliciously soft and flaky crust.
Do I need to thaw the vegetables first?
No, they will cook through in the oven.
Can I make these ahead of time?
Yes, assemble and refrigerate before baking or bake ahead and reheat.
Is cream of chicken soup required?
You can use a homemade white sauce (butter, flour, milk) instead.
Can I make them gluten-free?
Use gluten-free dough and a GF-friendly cream sauce.
Conclusion
Mini Chicken Pot Pies are an easy, hearty, and fun way to serve up a classic comfort meal. Whether you’re feeding the family, prepping lunches, or hosting a cozy get-together, these savory little pies bring big flavor and plenty of smiles in every bite.
Print
Mini Chicken Pot Pies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini pot pies
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
These Mini Chicken Pot Pies are the ultimate comfort food in a fun, individual size. Made with a creamy chicken and veggie filling and baked inside flaky biscuit or pie crust dough, they’re perfect for weeknight dinners, parties, or meal prep.
Ingredients
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 tablespoon olive oil
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1/2 cup onion, diced
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1/2 cup celery, diced
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1/2 cup carrots, diced
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1/2 cup frozen peas
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 cup chicken broth
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1/2 cup milk (whole or 2%)
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 teaspoon dried thyme or poultry seasoning
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1 can (16 oz) refrigerated biscuit dough or 2 refrigerated pie crusts
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1 egg (for egg wash, optional)
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1 tablespoon water (for egg wash)
Instructions
Preheat oven to 375°F (190°C). Grease a standard 12-cup muffin tin.
Cook the vegetables: In a large skillet, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 4–5 minutes until softened.
Make the filling: Add butter to the skillet. Once melted, stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk. Stir constantly until thickened, about 3–5 minutes.
Add seasonings and chicken: Mix in garlic powder, salt, pepper, thyme, shredded chicken, and peas. Stir and remove from heat.
Assemble the pies: Roll out biscuit or pie dough and cut into rounds large enough to line each muffin cup. Press dough into each cup, letting a little hang over the edges.
Fill and top: Spoon chicken filling into each cup. If using pie crust, cut smaller rounds and place on top, pinching edges to seal. Cut a small slit in the top to vent. If using biscuit dough, no top is needed unless desired.
Optional egg wash: Whisk egg with water and brush tops of pies.
Bake for 20–25 minutes, or until golden brown and bubbling.
Cool slightly before removing from the muffin tin and serving.
Notes
You can use leftover turkey instead of chicken.
To save time, use frozen mixed vegetables.
These freeze well once baked — reheat in the oven or air fryer.
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