There’s something magical about chicken pot pie. It’s the ultimate comfort food, a warm hug in a bowl, especially on a chilly evening.
But let’s be honest, making a full-sized pie can be a project. The crimping, the giant dish, the messy slicing. Sometimes you just want the good stuff without the fuss.
That’s where these little wonders come in. Mini Chicken Pot Pies give you everything you love—the flaky crust, the creamy filling, the tender chicken and veggies—all in a perfect, personal-sized package. They’re simple to make, ridiculously cute, and perfect for dinner or even as a party appetizer.
What You’ll Need
The ingredients for this recipe are straightforward and easy to find. Nothing fancy here, just pure, simple goodness.
- Cooked Chicken: 2 cups, shredded or diced. A rotisserie chicken is your best friend here.
- Refrigerated Pie Crusts: One 14-ounce package (2 crusts).
- Unsalted Butter: 1/4 cup.
- Yellow Onion: 1 small, finely chopped.
- Celery: 1 stalk, finely chopped.
- All-Purpose Flour: 1/4 cup.
- Chicken Broth: 1 1/2 cups.
- Heavy Cream: 1/2 cup.
- Frozen Peas and Carrots: 1 cup. No need to thaw them first.
- Dried Thyme: 1/2 teaspoon.
- Salt and Black Pepper: To your taste, about 1/2 teaspoon of each to start.
- Egg: 1, beaten (for the egg wash).
Tools Required for This Recipe
You won’t need any specialized equipment. Just your standard kitchen gear will do the trick.
- Standard 12-cup Muffin Tin
- Large Skillet
- Whisk
- Measuring Cups and Spoons
- 4-inch Round Cookie Cutter (or a wide-mouth glass)
- 3-inch Round Cookie Cutter (or a standard glass)
- Pastry Brush
How to Make Mini Chicken Pot Pies
This process is simpler than it looks. Just follow these steps, and you’ll have perfect mini pies in no time.
Step 1: Prep Your Crusts
Preheat your oven to 400°F (200°C). Unroll your pie crusts on a lightly floured surface. Use a 4-inch cutter to cut out 12 circles for the bases. Gently press one circle into each cup of your muffin tin.
Step 2: Create the Tops
Use a 3-inch cutter to cut out 12 smaller circles for the tops. You might need to re-roll the dough scraps to get enough circles. Set these aside for later.
Step 3: Sauté the Veggies
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery and cook until they soften, which usually takes about 5 minutes.
Step 4: Make the Creamy Base
Sprinkle the flour over the softened vegetables. Whisk it constantly for about one minute. This cooks out the raw flour taste and creates a thickener, known as a roux.
Step 5: Build the Sauce
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once it’s smooth, whisk in the heavy cream. Let the mixture simmer for 2-3 minutes until it thickens up nicely.
Step 6: Add the Fillings
Remove the skillet from the heat. Stir in the shredded chicken, frozen peas and carrots, thyme, salt, and pepper. Mix until everything is well combined.
Step 7: Assemble the Pies
Spoon the filling evenly into the 12 pie crusts in the muffin tin. Be careful not to overfill them. Place the smaller 3-inch crust circles on top of each pie. Use a fork to gently press the edges to seal them, and cut a small slit in the top of each pie to let steam escape.
Step 8: Bake to Perfection
Brush the tops of the pies with the beaten egg. This gives them that beautiful, shiny, golden-brown finish. Bake for 15-20 minutes, or until the crust is golden and the filling is bubbly. Let them cool in the tin for a few minutes before serving.
Pro Tips From My Kitchen
Over the years, I’ve learned a few things that take these mini pies from good to great. Here are my top tips.
- Cool The Filling Slightly: Don’t put piping hot filling into the raw pie crust. Let it cool for 5-10 minutes. This helps prevent the bottom crust from getting soggy.
- Don’t Skip the Egg Wash: It might seem like an extra step, but brushing the tops with a beaten egg is what gives them that professional, glossy, golden-brown look. It makes a huge difference.
- Rotisserie Chicken is a Shortcut to Heaven: Cooking and shredding chicken can be time-consuming. A store-bought rotisserie chicken is your best friend for this recipe. It’s flavorful, tender, and saves you about 20 minutes of prep time.
- Taste the Filling: Before you fill the pies, taste the filling! Adjust the salt, pepper, or herbs as needed. It’s your last chance to get the seasoning just right.
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to suit your tastes or what you have on hand.
| Ingredient | Alternative | Notes |
|---|---|---|
| Chicken | Diced Turkey | Perfect for using holiday leftovers. |
| Pie Crust | Puff Pastry | Creates a flakier, lighter topping. |
| Heavy Cream | Full-Fat Coconut Milk | A great dairy-free option. |
| Peas and Carrots | Corn, Green Beans, Potatoes | Use your favorite vegetable mix. |
Nutritional Information & Dietary Swaps
Here’s a quick look at the nutritional estimates and how you can adapt this recipe for different dietary needs.
Estimated Nutrition
Please note these values are an approximation per mini pie. Actual numbers will vary based on the specific ingredients you use.
| Nutrient | Estimated Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 14g |
| Fat | 22g |
| Carbohydrates | 25g |
Dietary Modifications
- For a Gluten-Free Version: Use your favorite gluten-free pie crust and swap the all-purpose flour with a cup-for-cup gluten-free flour blend.
- For a Dairy-Free Version: Replace the butter with a dairy-free butter alternative or olive oil. Substitute the heavy cream with full-fat coconut milk or another unsweetened dairy-free cream.
Meal Pairing and Efficiency
- What to Serve With It: These pies are quite rich, so a simple side is best. A fresh green salad with a vinaigrette or some steamed green beans would be perfect.
- Time-Saving Tips: Besides using rotisserie chicken, you can also use a bag of frozen mixed vegetables to save on chopping time.
Make-Ahead, Storage, and Leftovers
These mini pies are great for planning ahead.
Make-Ahead Instructions
You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, just assemble the pies and pop them in the oven. You may need to add a few extra minutes to the baking time if the filling is cold.
Storing and Reheating Leftovers
Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days.
For reheating, the oven or an air fryer is your best bet to keep the crust crispy. Bake at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Frequently Asked Questions (FAQ)
Here are answers to a few common questions you might have.
Q1. My filling seems a little thin. What can I do?
Ans: If your filling is too runny, just let it simmer on the stove for a few more minutes. The sauce will continue to thicken as it cooks. Remember, it will also thicken more as it cools.
Q2. Can I freeze these mini chicken pot pies?
Ans: Absolutely! For best results, bake them completely and let them cool. Then, wrap them individually and freeze them for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 20-25 minutes.
Q3. Can I use biscuit dough instead of pie crust for the top?
Ans: Yes, that’s a delicious variation! Simply place a round of refrigerated biscuit dough on top of the filling instead of the pie crust circle. Bake according to the recipe; the biscuit will rise and turn golden brown.
Wrapping Up
These mini chicken pot pies are more than just a meal; they’re a little bite of happiness. They prove that amazing comfort food doesn’t have to be complicated.
I really hope you give this recipe a try. It’s a favorite in my house, and I have a feeling it will be in yours too.
If you make them, I’d love to hear about it! Drop a comment below and let me know how they turned out or if you added your own unique twist.
