Name: Mini Chicken Pot Pies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup frozen peas and carrots, thawed; 1/2 cup diced onion; 2 cloves garlic, minced; 1/3 cup unsalted butter; 1/3 cup all-purpose flour; 1 3/4 cups chicken broth; 2/3 cup whole milk; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 package refrigerated pie crusts (2 crusts); 1 egg, beaten for egg wash

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Imagine everything you love about classic comfort food, shrunk down to the most adorable (and delicious) handheld portions: that’s exactly what you get with these Mini Chicken Pot Pies. Each golden pie bursts with creamy chicken filling, sweet peas, and carrots, all cozied up inside a flaky crust. They’re perfect for weeknight dinners, gatherings with friends, or even a fun snack for the whole family. If you’re hungry for something hearty but also easy and playful, these Mini Chicken Pot Pies are about to become your new go-to recipe!

Mini Chicken Pot Pies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Mini Chicken Pot Pies is how approachable their ingredient list is — each one playing its own important role in flavor and texture. Take a peek below to see why no ingredient is just a bystander to this magic.

Cooked chicken (2 cups, shredded): Rotisserie chicken works wonders and keeps things ultra-tender and flavorful.
Frozen peas and carrots (1 cup, thawed): They bring color, sweetness, and a classic pot pie bite with zero fuss.
Diced onion (1/2 cup): Adds subtle savory depth as your base flavor.
Garlic (2 cloves, minced): A couple of cloves do wonders for aroma and warmth in the filling.
Unsalted butter (1/3 cup): Essential for richness — it makes a lush, velvety filling.
All-purpose flour (1/3 cup): The secret to thickening the creamy sauce without lumps.
Chicken broth (1 3/4 cups): Adds both moisture and a deep chickeny backbone.
Whole milk (2/3 cup): Rounds out the sauce, making everything extra creamy.
Dried thyme (1 teaspoon): Just a hint brings a classic herby flavor to the pies.
Salt (1/2 teaspoon): Just enough to make all the tastes pop.
Black pepper (1/4 teaspoon): Adds a whisper of heat and depth.
Refrigerated pie crusts (1 package; 2 crusts): Store-bought crust keeps things speedy, flaky, and fun.
Egg (1, beaten, for egg wash): Brushing on top delivers an irresistible golden shine.

How to Make Mini Chicken Pot Pies

Step 1: Prepare the Filling

Start by setting your oven to preheat at 400 degrees Fahrenheit. Grab a medium saucepan and melt the butter over medium heat — this is where the flavor party really begins. Add your diced onions and minced garlic, sautéing until they’re fragrant and just soft. Sprinkle in the flour and stir constantly for about 1 to 2 minutes to make a smooth roux. Slowly whisk in the chicken broth and milk, letting it cook and bubble up until the mixture thickens to a creamy sauce.

Step 2: Add in the Good Stuff

Now for the main event: stir in the shredded chicken, thawed peas and carrots, dried thyme, salt, and black pepper. Mix thoroughly so every bite gets a bit of everything. Once all the filling ingredients are incorporated and the mixture is bubbling, take the pan off the heat. You’ll notice the filling smells absolutely heavenly!

Step 3: Shape the Crusts

Lightly flour your work surface and roll out the refrigerated pie crusts. Use a 4-inch round cutter (or even a drinking glass!) to cut circles — you’ll need 16 total. Press half of these rounds carefully into the wells of a greased muffin tin, making sure to gently work them up the sides a bit to form little “pie shells.”

Step 4: Assemble and Seal

Spoon the warm chicken filling generously into each prepared crust. Place a second pie crust circle on top of each filled cup, then pinch or press along the edges to seal the mini pies shut. Use a sharp knife to cut a few tiny slits in the top of each pie — this lets steam escape and helps the crust bake up extra crispy.

Step 5: Egg Wash and Bake

Brush the tops of each pie with the beaten egg for that irresistible shiny, golden finish. Bake in the preheated oven for 20 to 25 minutes, or until the pies are puffed up and perfectly golden. Let them cool for a few minutes in the tin before carefully lifting them out to serve.

How to Serve Mini Chicken Pot Pies

Garnishes

A fresh sprinkle of chopped parsley or a pinch of cracked black pepper on top adds the perfect final touch to your Mini Chicken Pot Pies. If you have flaky sea salt, just a soft dusting can take their flavor to the next level too!

Side Dishes

Mini Chicken Pot Pies pair beautifully with a crisp, tangy green salad or simple steamed green beans. For heartier fare, try serving them alongside mashed potatoes, roasted root veggies, or even a light soup — they fit right in with every comfort food favorite.

Creative Ways to Present

Want to wow a crowd? Serve these pies directly in the muffin tin for a rustic, family-style vibe, or place each pie in a cute parchment wrapper for parties and picnics. They are also irresistible served on a wooden board with sprigs of herbs for a cozy, inviting look!

Make Ahead and Storage

Storing Leftovers

If you have extra Mini Chicken Pot Pies, let them cool completely, then store them in an airtight container in the fridge for up to three days. They’re delicious even after a day or two — the flavors meld and get even cozier with time.

Freezing

To freeze, assemble the pot pies as directed but don’t bake them. Place the unbaked pies (in their muffin tin) in the freezer until solid, then pop them out and transfer to a zip-top bag. Bake straight from the freezer, adding an extra 5 to 10 minutes to your bake time as needed.

Reheating

For best results, reheat leftover Mini Chicken Pot Pies in a 350-degree Fahrenheit oven until warmed through and the crust is crisp, about 8 to 10 minutes. You can use the microwave in a pinch, but the crust will be softer — the oven keeps them delightfully flaky.

FAQs

Can I use turkey instead of chicken?

Absolutely! Any cooked turkey (especially leftovers from holidays) works perfectly in place of chicken and delivers just as much flavor and comfort.

Can I make these Mini Chicken Pot Pies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend and gluten-free refrigerated pie crusts. Double-check all your ingredients to avoid hidden gluten, and you’ll still have a scrumptious treat.

What type Main Course, Snack

A standard 12-cup muffin pan is perfect for this recipe. If you have a nonstick pan, it makes removing the pies super easy, but just be sure to grease well no matter what!

Can I add extra veggies?

Of course! Diced potatoes, mushrooms, or corn are fabulous additions. Just make sure anything extra is cooked or thawed and patted dry to prevent sogginess.

How do I keep the bottom crust from getting soggy?

Letting the filling cool a bit before assembling helps prevent steam from making the crust soft. Also, baking on the lower rack of your oven can help the bottom brown up nicely.

Final Thoughts

If you’re looking for the kind of recipe that inspires smiles and guarantees empty plates, these Mini Chicken Pot Pies are it! Whether for a cozy dinner, a lunchbox treat, or a party snack, they capture the joy of classic comfort food in every bite. So go ahead — roll out those pie crusts, gather your loved ones, and make memories (and delicious pies) together!

Mini Chicken Pot Pies Recipe

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4.9 from 13 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 mini pot pies 1x
Diet: Non-Vegetarian

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Description

These Mini Chicken Pot Pies are the ultimate comfort food in individual servings. A buttery crust envelopes a savory filling of tender chicken, peas, carrots, and a creamy herb-infused sauce. Perfect for a cozy dinner or a delightful snack.

Ingredients

Scale

For the Filling:

2 cups cooked chicken, shredded
1 cup frozen peas and carrots, thawed
1/2 cup diced onion
2 cloves garlic, minced
1/3 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken broth
2/3 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Crust:

1 package refrigerated pie crusts (2 crusts)
1 egg, beaten for egg wash

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Instructions

Preheat oven to 400 degrees Fahrenheit. In a saucepan, melt butter over medium heat. Add onion and garlic and sauté until softened.
Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth and milk, cooking until thickened.
Add thyme, salt, pepper, cooked chicken, and peas and carrots. Remove from heat.
Roll out pie crusts and cut into 4-inch circles. Press half the circles into a greased muffin tin.
Spoon the chicken filling evenly into each crust. Top with remaining crust circles, seal edges, and cut small slits for steam.
Brush tops with beaten egg. Bake for 20-25 minutes until golden brown. Let cool slightly before serving.