These Chicken Mini Pot Pies are the ultimate comfort food in bite-sized form. With buttery, flaky crusts and creamy chicken filling, they’re perfect for cozy dinners, lunchbox treats, or even party appetizers. Each mini pie is packed with tender chicken, mixed veggies, and a rich, savory sauce that tastes like a hug in every bite. Whether you’re using leftover chicken or cooking from scratch, this easy recipe delivers homemade goodness in under an hour — warm, golden, and downright irresistible.
Why You’ll Love This Recipe
- Golden, flaky crust with creamy, savory filling
- Perfect for meal prep or freezer-friendly dinners
- Great use for leftover rotisserie chicken
- Kid-friendly and easy to customize
- Quick to make with store-bought pie dough or biscuit dough
- Perfectly portioned for lunch, snacks, or gatherings
Ingredients Needed
For the Filling:
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
For the Crust:
- 2 refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions
- Preheat Oven – Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Make the Filling – In a skillet, melt butter over medium heat. Add onions and cook until soft. Stir in flour and cook for 1 minute to form a roux.
- Add Liquids – Slowly whisk in chicken broth and milk until thickened, about 3–4 minutes.
- Combine – Stir in chicken, vegetables, salt, pepper, and garlic powder. Remove from heat and let cool slightly.
- Assemble Pies – Cut pie crusts into circles to fit the muffin tin. Press one into each cup, fill with chicken mixture, and top with another small circle of dough. Crimp edges and brush with egg wash.
- Bake – Bake for 25–28 minutes until golden brown and bubbly.
- Cool Slightly – Let rest for 5 minutes before removing from the tin. Serve warm.
Tips for Success
- Chill dough before cutting for easier handling.
- Don’t overfill the cups to prevent overflow.
- Add a sprinkle of cheese inside for extra flavor.
- Use leftover turkey instead of chicken after holidays.
- Brush the tops with egg wash for that golden, bakery-style finish.
Variations & Substitutions
- Vegetarian Version: Replace chicken with mushrooms or tofu.
- Gluten-Free: Use gluten-free pie crust and flour blend.
- Dairy-Free: Swap butter for vegan butter and milk for almond milk.
- Spicy Kick: Add a pinch of cayenne or diced jalapeños.
- Cheesy Twist: Mix in shredded cheddar or mozzarella to the filling.
Serving Suggestions
- Serve with a light green salad and vinaigrette.
- Pair with mashed potatoes and gravy for a hearty meal.
- Enjoy with tomato soup for a cozy comfort combo.
- Great for brunch buffets or potluck gatherings.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Wrap each cooled mini pie in foil and freeze up to 2 months.
- Reheat: Warm in a 350°F oven for 10–12 minutes or microwave 1–2 minutes until heated through.
Frequently Asked Questions
Can I use frozen chicken?
Yes! Thaw fully before cooking or mixing into the filling.
Can I make this ahead of time?
Absolutely. Prepare and refrigerate up to 24 hours before baking.
How do I thicken the sauce if it’s too runny?
Simmer a few extra minutes or stir in a teaspoon of flour mixed with a splash of milk.
Can I use puff pastry instead of pie dough?
Yes! Puff pastry gives a flakier texture — just reduce baking time slightly.
Are these good for freezing?
They’re perfect for freezing and reheating, making them ideal for busy weeknights.
Equipment
- Muffin tin
- Rolling Pin
- skillet
- mixing bowl
- whisk
Ingredients
- 2 cups cooked chicken breast, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 crusts refrigerated pie crusts (or homemade)
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a skillet, melt butter over medium heat. Add chopped onion and cook until translucent.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in chicken broth and milk; cook until thickened.
- Add chicken, vegetables, salt, pepper, and garlic powder. Stir well and remove from heat.
- Cut pie crusts into circles to fit muffin tin. Line each cup with dough, spoon in filling, and top with another small dough circle.
- Crimp edges, brush tops with egg wash, and bake 25–28 minutes until golden brown.
- Cool 5 minutes before removing from the tin and serving warm.
