Mini Chicken Pot Pies Recipe

Let’s talk comfort food, my friend. There’s something about a mini chicken pot pie that just hits different. You’ve got the crispy, flaky crust, the creamy filling loaded with tender chicken, veggies, and a savory sauce—all in a cute, individual portion that feels like a cozy little hug in pie form. Perfect for those chilly evenings when you want something warm and satisfying, or for impressing guests at dinner parties (they’ll think you’re a kitchen genius). Trust me, these Mini Chicken Pot Pies are a game-changer!

Why You’ll Love Mini Chicken Pot Pies

Here’s why you’re going to fall head over heels for these adorable little pies:

Individual Servings, Big Flavor

The best part about these mini pot pies? You get a whole individual serving of all that buttery crust and creamy chicken goodness. It’s all the cozy flavors you crave in a perfectly portioned pie.

Easy and Customizable

This recipe is totally versatile. You can swap out the veggies, use rotisserie chicken for a quicker option, or even make it with turkey if you have leftovers from a holiday meal. It’s all about making it your own!

Comfort Food at Its Best

Is there anything better than a warm, hearty pot pie on a chilly day? The creamy filling combined with the flaky, golden-brown crust is pure comfort in every bite.

Perfect for Meal Prep or Special Occasions

These mini pot pies are great for meal prepping, making ahead for a party, or freezing for later. Plus, they look super impressive when served individually—your guests will be oohing and ahhing!

Ingredients

Here’s everything you’ll need to make these hearty, mini-sized pot pies:

For the Filling:

• Cooked Chicken: Shredded or cubed. You can use leftover chicken or a rotisserie chicken to save time.
• Carrots: Dice them up for a bit of sweetness and texture.
• Frozen Peas: The classic veggie for chicken pot pie—sweet and tender.
• Celery: Adds a nice crunch and flavor to the filling.
• Onion: A little bit of chopped onion for savory depth.
• Chicken Broth: The base of the creamy sauce.
• Heavy Cream: Makes the filling rich and creamy.
• Butter: For sautéing the veggies and creating a creamy sauce.
• Flour: To thicken the filling and give it that perfect, pie-ready texture.
• Garlic: For that subtle, aromatic kick.
• Salt and Pepper: To taste.
• Dried Thyme: A pinch of thyme adds some herby goodness.

For the Crust:

• Pre-made Pie Crusts: To save time, use store-bought pie crusts, but feel free to make your own if you’re in the mood for a homemade touch.
• Egg Wash: A simple egg beaten with water to brush over the crust for a golden finish.

Note: Full ingredient measurements are provided in the recipe card below.

Instructions

Let’s get cooking! These mini chicken pot pies come together in just a few simple steps:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C) so it’s nice and hot for those flaky pie crusts.

Step 2: Cook the Veggies

In a large skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies soften and become fragrant. Add the garlic and cook for another 30 seconds, until fragrant.

Step 3: Make the Sauce

Sprinkle the flour over the veggies and stir to coat them evenly. Cook for about 1 minute to eliminate the raw flour taste. Gradually add the chicken broth, stirring constantly to avoid lumps. Once the mixture thickens, pour in the heavy cream and stir to combine. Let the sauce simmer for a few minutes until it’s nice and thickened.

Step 4: Add the Chicken and Peas

Add the shredded chicken and frozen peas to the skillet. Stir everything together, then season with salt, pepper, and thyme. Taste and adjust the seasoning if needed.

Step 5: Prepare the Pie Crusts

While the filling is simmering, roll out the pie crusts. You’ll need enough to line your mini pie pans or muffin tins. If you’re using muffin tins, press a round of dough into the bottom of each cup to form a crust. If you have extra dough, you can trim it to fit or make decorative tops later.

Step 6: Fill the Pies

Spoon the creamy chicken filling into each mini pie crust, filling each about ¾ full. Top each pie with a second piece of pie crust and press the edges together to seal. Use a fork to crimp the edges and poke a few small slits in the top of each pie to allow steam to escape.

Step 7: Brush with Egg Wash

Brush the tops of the pies with a beaten egg mixed with a tablespoon of water. This will give your pies that beautiful golden color once they bake.

Step 8: Bake the Pies

Place the mini pot pies on a baking sheet and bake for 20-25 minutes, or until the crust is golden and flaky, and the filling is bubbly. Keep an eye on them toward the end to make sure they don’t get too brown.

Step 9: Let Cool and Serve

Remove from the oven and let the pies cool for a few minutes before serving. These are best enjoyed warm and fresh from the oven, but they store well for leftovers, too!

How to Serve Mini Chicken Pot Pies

These mini chicken pot pies are delicious on their own, but here are a few ideas to round out the meal:

With a Simple Salad

Serve these pies with a crisp green salad dressed with a tangy vinaigrette for a refreshing contrast to the creamy filling.

With Roasted Vegetables

Pair them with roasted veggies like Brussels sprouts, asparagus, or sweet potatoes for a hearty meal.

With a Side of Cranberry Sauce

A little tartness from cranberry sauce pairs surprisingly well with the rich, savory flavors of chicken pot pie. Give it a try!

On Their Own

Honestly, these mini pies are so satisfying, you might want to enjoy them all on their own. They’re perfect for a quick lunch or dinner!

Additional Tips

• Make Ahead: You can prep these pies ahead of time and refrigerate them (uncooked) for up to 24 hours. Just pop them in the oven when you’re ready to bake.
• Freezer-Friendly: These mini chicken pot pies freeze beautifully. Assemble them, then freeze (unbaked) for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
• Use Rotisserie Chicken: To save time, use store-bought rotisserie chicken. It adds great flavor and makes the recipe even quicker.
• Add More Veggies: Feel free to add other veggies like corn, peas, or even potatoes to make the filling even heartier.

Nutrition Facts

• Serving Size: 1 mini chicken pot pie (based on 6 servings)
• Calories per serving: 400
• Total Fat: 23g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 550mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 16g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

FAQ

Q1: Can I make these mini chicken pot pies ahead of time?
A1: Yes! You can assemble the pies, cover them, and refrigerate them for up to 24 hours before baking.

Q2: Can I freeze these mini pot pies?
A2: Absolutely! Assemble the pies and freeze them (unbaked) for up to 3 months. Just bake from frozen and add extra time.

Q3: Can I use store-bought crusts for these pies?
A3: Yes, store-bought pie crusts work great for this recipe and save you time. Just be sure to roll them out to fit your mini pie pans.

Q4: Can I use turkey instead of chicken?
A4: Yes, turkey works perfectly in these mini pot pies—especially if you have leftover turkey from the holidays!

Q5: Can I add other vegetables to the filling?
A5: Absolutely! Feel free to add mushrooms, corn, or even potatoes to the filling to suit your taste.

Q6: How do I make these pot pies gluten-free?
A6: Use a gluten-free pie crust and make sure the flour in the filling is replaced with a gluten-free flour blend.

Q7: Can I use milk instead of heavy cream?
A7: You can, but the filling may not be as rich and creamy. If you use milk, consider adding a bit more butter to make up for the lost richness.

Q8: How do I know when the pies are done?
A8: The pies are done when the crust is golden brown and the filling is bubbling through the top crust. If you’re unsure, insert a toothpick into the filling to check if it’s hot all the way through.

Q9: Can I make these mini pot pies in advance and reheat them?
A9: Yes, you can bake them ahead of time, let them cool, and store them in the fridge. Reheat them in a 350°F oven until heated through.

Q10: Can I use different proteins, like beef or pork?
A10: Yes! You can substitute the chicken with cooked beef or pork for a different take on this recipe.

Conclusion

These Mini Chicken Pot Pies are a total comfort food win. They’re quick, customizable, and so satisfying—perfect for any day of the week. Whether you’re making them for a cozy dinner or a special occasion, these little pies are sure to steal the show. Happy cooking!

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