Mini Chicken Pot Pies

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Mini chicken pot pies are the perfect comfort food that combines flaky pie crust with a creamy, savory filling. Whether you’re looking for a quick weeknight dinner or a delightful snack, these mini pot pies pack all the classic flavors of the traditional chicken pot pie, but in a convenient, bite-sized form. With a simple ingredient list and easy preparation steps, they can be made ahead and are great for freezing too. These individual servings are ideal for meal prepping or feeding a crowd!

Why You’ll Love Mini Chicken Pot Pies

Mini chicken pot pies offer several advantages over the traditional, large chicken pot pie:

  • Portion Control: Individual servings make it easier to control portions, especially for those looking to meal prep or serve smaller quantities.
  • Customization: You can easily adjust the ingredients, from adding extra vegetables to swapping chicken for turkey or using a gluten-free pie crust.
  • Make-Ahead Friendly: These mini pies can be prepared in advance, stored in the freezer, and baked when you’re ready to eat. Perfect for busy weeks!

Step-by-Step Recipe

Ingredients:

  • 1 lb cooked chicken, shredded or cubed
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup diced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 package refrigerated pie crust (or homemade, if preferred)
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Prepare the Filling:
    • In a large saucepan, melt butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes, stirring occasionally to prevent burning.
    • Stir in the flour and cook for another 1-2 minutes to create a roux, stirring continuously to ensure an even consistency.
    • Gradually whisk in the chicken broth, adding a little at a time to avoid lumps. Follow with the milk, stirring constantly to create a smooth mixture.
    • Let the mixture simmer for 5 minutes, stirring frequently, until it thickens into a creamy consistency.
    • Add the salt, pepper, and dried thyme, mixing well to incorporate the flavors.
    • Stir in the shredded chicken and frozen mixed vegetables, ensuring that everything is evenly distributed. Cook for another 3-5 minutes until the filling is well combined and heated through. Remove from heat and set aside to cool slightly.
  2. Prepare the Pie Crusts:
    • Roll out your pie crusts on a floured surface and cut them into circles large enough to fit into your muffin tin. You can use a large round cutter or a small bowl to create uniform shapes.
    • Gently press the pie crust circles into the muffin tin, making sure to form a cup shape that will hold the filling. Be careful not to tear the dough.
    • If you prefer a thicker crust, layer two pieces of dough together and press them down firmly into each muffin cup.
  3. Assemble the Mini Pot Pies:
    • Spoon the chicken and vegetable filling into each pie crust, filling them evenly but leaving a small gap at the top to prevent overflowing while baking.
    • Use a second pie crust to cut out smaller circles to top each mini pot pie. If you prefer a more decorative look, use cookie cutters to create a fun pattern or lattice strips for a more artisanal touch.
    • Seal the edges by pressing with a fork or pinching the dough together with your fingers. If needed, you can moisten the edges slightly with water to help them stick better.
    • Cut small slits in the top crust to allow steam to escape while baking. This will prevent the pies from becoming too soggy inside.
  4. Bake:
    • Preheat your oven to 375°F (190°C) while the assembled pies rest for a few minutes.
    • Brush the tops of the pies with the beaten egg to create a golden, shiny finish when baked.
    • Bake the mini pot pies for 20-25 minutes, or until the crust is golden brown and crisp. If using a convection oven, check for doneness around the 18-minute mark.
    • If the edges of the crust start to brown too quickly, lightly cover them with foil to prevent burning.
  5. Serve:
    • Let the mini chicken pot pies cool slightly before serving. The filling will be very hot straight out of the oven, so allow them to rest for at least 5 minutes.
    • Garnish with chopped fresh parsley or thyme for an extra touch of freshness.
    • Serve with a light side salad or roasted vegetables for a complete meal. If desired, pair with a dollop of sour cream or a drizzle of gravy for added richness

Flavor Variations and Customizations

Swap the Protein

While chicken is the classic choice, you can also use turkey, ground beef, or even a vegetarian protein option like tofu or tempeh for a different twist.

Add Extra Veggies

Feel free to get creative with the vegetables in the filling. You could include mushrooms, peas, spinach, or even potatoes for added texture and flavor.

Different Seasonings

For a bolder flavor, consider adding fresh garlic, smoked paprika, or a dash of hot sauce to the filling. This will enhance the overall taste and create a more complex flavor profile.

Different Crusts

If you love flaky pastries, try using puff pastry instead of traditional pie crust for a lighter, crispier texture. Alternatively, biscuit dough can create a more rustic and hearty version of mini chicken pot pies.

Serving Suggestions

Mini chicken pot pies are a meal on their own, but they pair wonderfully with side dishes:

  • Green Salad: A light, fresh salad with mixed greens and a simple vinaigrette complements the richness of the pot pies.
  • Roasted Vegetables: Add some roasted sweet potatoes or broccoli for a complete, comforting meal.
  • Crispy Fries: For a fun twist, serve with baked fries or potato wedges on the side.
  • Gravy or Dipping Sauce: Serve with a side of homemade gravy or a tangy cranberry sauce for extra flavor.

Storage and Reheating Tips

Mini chicken pot pies store well and are great for meal prep.

Refrigeration

Store any leftover mini pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Freezing

To freeze, let the mini pot pies cool completely before wrapping them individually in plastic wrap. Place them in an airtight container or freezer bag and store for up to 2 months. To reheat, bake at 375°F (190°C) for 20-25 minutes or until warmed through.

Conclusion

Mini chicken pot pies are the perfect combination of comfort food and convenience. With their creamy, flavorful filling and golden, flaky crust, they’re a crowd-pleaser for any occasion. Whether you’re making them for a family dinner, a holiday gathering, or for meal prep, these mini pot pies are easy to prepare, customizable, and absolutely delicious. Enjoy these little bites of comfort today!

FAQs

Can I Make These Mini Chicken Pot Pies Ahead of Time?

Yes! You can prepare the pies and refrigerate them before baking. They can also be frozen and baked when ready to eat. Just adjust the baking time if cooking from frozen.

Can I Use Store-Bought Pie Crust?

Absolutely! Using refrigerated or frozen pie crusts is a convenient option and still results in a delicious meal. If you prefer homemade crust, that’s always a great option too.

Can I Use a Muffin Tin for This Recipe?

Yes! A muffin tin is perfect for making evenly sized mini pot pies. Be sure to grease the muffin tin well or use parchment liners to prevent sticking.

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