Easy Mini Chicken Pot Pies
Golden, flaky crust + creamy, savory filling = the ultimate comfort food in miniature form!
There’s something incredibly satisfying about having your own little pie all to yourself. These Mini Chicken Pot Pies are perfect for busy weeknights, family dinners, lunchbox surprises, or cozy gatherings. They’re quick to prepare, freezer-friendly, and seriously delicious—no forks or plates required!
⭐ Why You’ll Love This Recipe
- ✅ Quick & easy: Shortcut with store-bought crust!
- ✅ Perfect portions: No soggy leftovers—just crisp, delicious servings.
- ✅ Kid-approved: Fun to make, even more fun to eat.
- ✅ Freezer-friendly: Bake now or freeze for later.
🛒 Ingredients (Yields 12 Mini Pies)
For the Filling:
- 2 cups cooked chicken (shredded or diced – rotisserie works great)
- 1 (10.5 oz) can cream of chicken soup (or homemade – see below)
- ½ cup milk or heavy cream
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- Salt & pepper to taste
For the Crust:
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten (for egg wash – optional)
Optional Add-ins:
- Diced potatoes, shredded cheese, or crispy bacon
🍲 Homemade Creamy Sauce (Optional)
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- ½ cup milk
Instructions: Melt butter in a saucepan, stir in flour to form a roux. Slowly whisk in broth and milk. Simmer until thickened and smooth. Use in place of cream of chicken soup.
👩🍳 Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin with butter or nonstick spray.
2. Make the Filling
- In a large bowl, combine chicken, cream soup (or homemade sauce), milk, frozen vegetables, and all seasonings.
- Mix well until creamy and evenly coated.
3. Assemble the Mini Pies
- Roll out the pie crusts and lightly flatten them with a rolling pin.
- Cut into 12 circles using a cup, cookie cutter, or small bowl.
- Press each dough round into the muffin tin wells.
- Fill each cup with 2–3 tablespoons of the chicken mixture.
- Optional: Add diced potatoes, bacon, or cheese for extra richness.
- Top with smaller crust rounds or a full piece with slits cut in the center.
- Brush the tops with egg wash for a glossy golden finish.
4. Bake to Perfection
- Bake for 18–22 minutes, or until the crust is crisp and golden brown.
- Let rest for 5 minutes before removing from the pan. Serve warm!
🧊 Freezing & Reheating Tips
- To freeze before baking: Assemble and freeze in the tin. Once solid, transfer to a zip bag and freeze up to 3 months. Bake from frozen at 375°F for 25–30 minutes.
- To freeze after baking: Let cool completely, wrap, and freeze. Reheat in a 350°F oven for 10–15 minutes.
These Mini Chicken Pot Pies are the perfect balance of cozy and convenient. Whether you’re feeding a crowd, prepping meals for the week, or treating your kids to something fun, these little golden pies are always a hit. Serve with a side salad or enjoy them on their own—either way, they won’t last long!