Mini chicken pot pies are the ultimate solution for when you need a hug in food form, but you’re short on time. I get it; life is busy. Between work, kids, and everything else, the idea of making a from-scratch pot pie can feel daunting. That’s why I’m so excited to share this incredibly simple recipe.
It uses a few smart shortcuts to deliver all the cozy, creamy, savory flavor you crave, with each adorable personal pie ready in about half an hour. This is the weeknight dinner hero you’ve been searching for.
INTRODUCTION
Mini chicken pot pies have a special place in my heart. They remind me of chilly autumn evenings gathered around the table with my family. However, my traditional recipe was a project. Then, one particularly hectic Tuesday, I experimented with a simpler version.
The result was nothing short of magical. These individual pies capture every bit of that homemade comfort but are so effortless, you can whip them up on any busy weeknight. They are fun for kids and satisfying for adults, making them a true family-friendly meal.
WHY YOU’LL LOVE THIS RECIPE
You will absolutely adore these mini chicken pot pies for so many reasons.
- Effortless Preparation: They are incredibly quick and easy to make, relying on simple, pantry-staple ingredients you can keep on hand for a convenient meal anytime.
- Perfect Individual Portions: Their mini size makes serving a breeze, providing a satisfying single serving that is both visually appealing and practical.
- Excellent for Leftovers: The recipe serves as a fantastic and delicious way to repurpose leftover cooked chicken or turkey, reducing food waste.
- Easily Customizable: Perhaps best of all, they are completely adaptable. You can easily adjust the vegetables, herbs, or seasonings to perfectly suit your family’s preferences, ensuring everyone leaves the table happy.
The Most Amazing 5-Ingredient Mini Chicken Pot Pies
- Total Time: 50 minutes
- Yield: 12 mini pies 1x
Description
Individual mini chicken pot pies baked in muffin tins a comforting and portable twist on the classic dish with creamy chicken filling and flaky crust.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1/2 cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- 2. In a skillet, melt butter and sauté onion until softened, about 3 minutes.
- 3. Stir in flour to make a roux. Gradually whisk in chicken broth and milk until smooth and thickened.
- 4. Season with salt, pepper, and thyme. Stir in chicken and vegetables. Remove from heat.
- 5. Roll out pie crusts and cut 12 circles slightly larger than muffin cups. Press into muffin tin wells.
- 6. Spoon chicken mixture evenly into crusts.
- 7. Cut 12 smaller circles for tops and place over filling. Pinch edges to seal. Cut a small slit in the top of each pie.
- 8. Brush tops with beaten egg for golden color.
- 9. Bake for 25–30 minutes, until crust is golden brown.
- 10. Cool for 5 minutes before removing from tin.
Notes
- These mini chicken pot pies are great for meal prep and freeze well.
- You can substitute turkey for chicken, or use puff pastry instead of pie crust for a flakier texture.
- Serve warm as a main dish with salad, or as hearty appetizers at parties.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pot pie
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: mini chicken pot pies, chicken hand pies, comfort food, savory pies
HOW TO MAKE MINI CHICKEN POT PIES
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup finely diced yellow onion
- 1 cup cooked and shredded chicken breast (rotisserie chicken works perfectly!)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans), no need to thaw
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/4 cup milk or chicken broth
- 1 teaspoon fresh thyme leaves (or 1/4 tsp dried thyme)
- Salt and black pepper to taste
- 1 tube (16.3 oz) refrigerated buttermilk biscuit dough (8 biscuits)
- 1 large egg, beaten (for egg wash, optional)
Directions:
1. Preheat Oven & Prepare Pan
- Preheat your oven to 375°F (190°C).
- Lightly grease 8 cups of a standard muffin tin with non-stick spray.
2. Prepare the Filling
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened.
- Add the shredded chicken, frozen vegetables, cream of chicken soup, milk, thyme, salt, and pepper.
- Stir until everything is well combined and heated through, then remove the skillet from the heat.
3. Form the Crusts
- Separate the biscuit dough into 8 individual rounds.
- Using your hands, flatten and stretch each biscuit into a 5-inch circle.
4. Assemble the Pies
- Gently press each biscuit circle into a prepared muffin cup, ensuring the dough goes up the sides to form a cup.
5. Fill the Pies
- Evenly spoon the warm chicken and vegetable mixture into each dough-lined cup.
- For a golden-brown finish, brush the tops of the biscuit dough with the beaten egg wash.
- Bake for 15-18 minutes, or until the biscuit crust is puffed and golden brown and the filling is bubbly.
7. Cool and Serve
- Allow the mini pot pies to cool in the pan for 5 minutes.
- Carefully remove them using a small offset spatula or knife before serving.
IS A NUTRITION HERO MINI CHICKEN POT PIES
These mini chicken pot pies can be a nutritious choice. They provide a good balance of protein from the chicken, essential vitamins and minerals from the mixed vegetables, and energy from the crust. By using a lean protein and packing in the veggies, you’re creating a well-rounded meal.
GREAT FOR WEIGHT MANAGEMENT
Portion control is a key factor in weight management, and these mini chicken pot pies are perfect for that. Each person gets their own satisfying pie, which naturally helps control serving sizes. You can also make lighter versions by using low-fat soup, whole-wheat biscuit dough, and increasing the ratio of vegetables to chicken.
HOW TO CHOOSE AND STORE
Choosing high-quality ingredients makes a difference. Opt for a low-sodium cream of chicken soup to better control the salt content. When it comes to storage, let the baked mini chicken pot pies cool completely before placing them in an airtight container. They will keep in the refrigerator for up to 3 days.
HOW TO SERVE MINI CHICKEN POT PIES
These mini chicken pot pies are a complete meal on their own! For a fuller dinner, however, they pair beautifully with a simple green salad with a light vinaigrette, a side of roasted broccoli, or a fresh fruit cup. They are also perfect for parties and potlucks as a delightful handheld appetizer.
HOW TO STORE
Store any leftover mini chicken pot pies in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each cooled pie individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. Reheat from frozen in a 350°F oven until warmed through, about 15-20 minutes.
TIPS TO MAKE THE BEST MINI CHICKEN POT PIES
- Prevent Sticking: Ensure you grease the muffin tin thoroughly. Running a butter knife around the edges after baking also helps release them easily.
- Don’t Overfill: Fill the cups to just below the rim to prevent the filling from bubbling over and making a mess in your oven.
- Get Creative: Add a handful of shredded cheddar cheese to the filling, or sprinkle everything bagel seasoning on the crust before baking for extra flavor.
TIPS AND NOTES: YOUR KITCHEN COMPANION
Details
This recipe is designed for flexibility. You can use canned chicken in a pinch, but the flavor of rotisserie chicken is superior. If you have fresh vegetables like diced carrots or celery, feel free to sauté them with the onion.
Variation
For a delicious Cheesy Chicken Pot Pie variation, stir 1/2 cup of shredded sharp cheddar cheese into the filling mixture before assembling. You can also sprinkle a little extra cheese on top during the last few minutes of baking.
Notes
The baking time may vary slightly depending on your oven and the type of biscuit dough you use. Keep an eye on them after the 15-minute mark to achieve the perfect golden brown color.
MINI CHICKEN POT PIES FAQs
Can I use puff pastry instead of biscuit dough?
Absolutely! Puff pastry will give you a flakier, more buttery crust. Thaw the pastry according to package directions, cut it into squares, and press it into the muffin tin.
Can I make these mini chicken pot pies ahead of time?
Yes, you can assemble the pies up to a day in advance. Cover the muffin tin tightly with plastic wrap and refrigerate. When ready to bake, add a few extra minutes to the baking time since they will be going into the oven cold.
My filling is too thick. What can I do?
If your filling seems too thick before assembling, simply stir in an additional tablespoon or two of milk or chicken broth until it reaches your desired consistency.
Final Thoughts—Let’s Make Comfort Food Easy
I hope this recipe for mini chicken pot pies brings as much joy and ease to your kitchen as it has to mine. They are proof that you don’t need to spend hours to create a comforting, homemade meal that your whole family will love. So grab that muffin tin and get ready for the easiest, coziest dinner ever.