These Mini Chicken Pot Pies are a comforting and delicious twist on the classic pot pie, perfectly portioned for individual servings. They’re made with flaky, golden crusts and a creamy chicken and vegetable filling that’s both hearty and satisfying. Ideal for family dinners, parties, or meal prep, these mini pies deliver all the traditional flavor of a full-size chicken pot pie in a fun, handheld form. Easy to make and even easier to enjoy, they’re the perfect comfort food for any occasion.
Ingredients
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2 cups cooked chicken breast, shredded or diced
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1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
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1 small onion, finely chopped
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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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½ cup milk or cream
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Salt and black pepper to taste
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½ teaspoon garlic powder
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½ teaspoon dried thyme
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½ teaspoon dried parsley
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1 package refrigerated pie crusts or puff pastry sheets
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1 egg, beaten (for egg wash)
Instructions
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Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with butter or cooking spray.
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In a large skillet, melt butter over medium heat, then sauté chopped onion until translucent. Add flour and stir constantly for about one minute to form a roux.
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Slowly whisk in chicken broth and milk until the mixture thickens. Add salt, pepper, garlic powder, thyme, and parsley. Stir well.
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Add the cooked chicken and mixed vegetables to the sauce. Mix everything together until well coated and creamy, then remove from heat.
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Roll out the pie crusts and cut circles large enough to fit into the muffin tin cups, leaving some overhang. Place each circle into the muffin cups.
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Spoon the chicken filling into each crust-lined cup, filling nearly to the top.
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Cut smaller circles of dough for the tops and place them over the filling. Seal edges by pressing gently and cut a small slit in the center for steam to escape.
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Brush each top crust with beaten egg for a golden finish.
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Bake for 20–25 minutes, or until the tops are golden brown and the filling is bubbly.
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Allow to cool for 5 minutes before removing from the tin. Serve warm and enjoy.
Servings
Makes approximately 6 mini chicken pot pies.
Nutritional Info (per serving, approx.)
Calories: 310
Protein: 18g
Carbohydrates: 22g
Fat: 16g
Fiber: 2g
Sodium: 420mg
Sugar: 3g
Notes
You can use leftover rotisserie chicken for convenience. For extra richness, use heavy cream instead of milk. These pies freeze beautifully—just reheat them in the oven before serving for a freshly baked texture.