These delicious mini chicken pot pies are filled with juicy chicken and vegetables in a creamy sauce and baked in a flaky crust. Talk about the ultimate comfort food that the whole family will love. You can’t beat an easy weeknight meal, made with simple ingredients, that is ready in about 1 hour.
Mini pies are so much fun to make, and let’s face it they are much cuter than traditional chicken pie. Even your picky eaters will devour them, because the ingredient list is simple and the veggies can be customized to your liking.
If mini size is your thing, try the same concept for dessert, such as mini blueberry pies, mini pumpkin cheesecakes, or mini cinnamon rolls.
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🍗 Ingredients:
- boneless, skinless chicken breasts – we are dicing the chicken, but some prefer to cook whole breasts and use shredded chicken instead.
- carrots, frozen sweet corn, and peas – if using fresh vegetables you may need to cook them a little longer.
- water and chicken bouillon granules – we are making our own chicken stock. Substitute with chicken broth or homemade chicken stock if you’d like.
- unsalted butter, flour, salt, and pepper – the base for the classic chicken pot pie sauce.
- whole milk – could also use heavy cream if desired.
- store-bought pie crust – you’ll need two, 10 inch crusts. Any smaller and you may have extra filling leftover. Using refrigerated pie crust is a convenience item. If you have time, I’d highly recommend making homemade pie crust, it tastes even better.
- egg + water – to make the egg wash that gives the outside a buttery flavor.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
A batch of these adorable mini pot pies are great by themselves but can be served with air fryer radishes, brussels sprouts, or duchess potatoes for something a little more fancy.
Substitutions and Variations
- Freezer Chicken Pot Pie – these are great make ahead dishes and use a can of cream of chicken soup, which cuts down on the prepwork.
- Chicken Pot Pie Hand Pies – less messy and great for on the go, also makes for an easy lunch.
- Easy Chicken Pot Pie – my version of the traditional pot pie. Use the pie filling in this recipe and bake according to the instructions in the full pie.
- Leftover chicken – you can use leftover cooked chicken (air fryer boneless chicken breasts would work great) or leftover rotisserie chicken instead of fresh.
- Other veggies – many times regular chicken pot pie has potatoes and green beans, which could be added to these but you don’t want more filling than the crust can handle.
- Crusts – you can also use crescent roll dough (the seamless sheet) or biscuit dough. Puff pastry sheets are a little harder to work with and could be made into tarts versus using a muffin tin.
- Homemade pie crust – it’s no secret that we love a homemade pie crust and prefer it over store bought. If you have an extra 10 minutes, use my oil pie crust recipe or butter pie crust recipe.
🔪 Instructions:
PREP: Grease a muffin pan with nonstick cooking spray and preheat the oven to 425 degrees.
Step 1: In a medium saucepan or large skillet, over medium-high heat, add the diced chicken, veggies, water, and bouillon. Boil for 5 minutes or until the chicken is cooked through. Remove from heat and strain the vegetables and chicken while reserving the broth.
Step 2: In a separate pan, melt butter and whisk in the flour, salt, and pepper. Cook for a couple of minutes so the mixture browns. Add the reserved broth and milk. Cook and stir until the sauce thickens.
Step 3: Remove from the heat and stir in the vegetables and chicken.
Step 4: Unroll the pie dough on a lightly floured surface. Use a 4 inch cookie cutter to cut 4 circles. Use a 3 inch cutter to cut out four more pieces. Repeat for the second crust.
Pro Tip: If you don’t have a cookie cutter, use the rim of a drinking glass or jar.
Step 5: Press the large dough rounds into the muffin cups so part of it comes over the rim. Spoon the filling into the crust. Cover with the smaller round and crimp the edges with a fork.
Step 6: In a small bowl, whisk the egg with a teaspoon of water. Use a pastry brush to brush over top. Cut a few slits in the tops of the pie crusts so the steam can escape. Bake for 22-25 minutes.
SERVE: Cool for 10-15 minutes, then remove the individual pot pies from the pan.
Recipe Tips for Miniature Chicken Pot Pies
- Save time and make these in advance by assembling, then freezing. Thaw overnight in the refrigerator and bake as directed.
- To avoid burning the tops, add aluminum foil if you notice they are browning too quickly.
- If you have time, use homemade pie crust.
- You can vary the vegetables for whatever you enjoy in your chicken pot pies. If you add potatoes, you may need to cook them a bit longer that the rest of the vegetables and the chicken pieces.
Fun Fact
It wasn’t until 1951 that Swanson debuted the first frozen chicken pot pie. – National Today
Recipe FAQs
Keep the leftover pot pies in an airtight container in the refrigerator for up to 3 days.
They can be reheated in the microwave, oven, or air fryer. To make the crust crispy again, we recommend heating at 350 degrees in the air fryer or oven until they are warmed through.
To freeze, place the little pies on a baking sheet and freeze until solid. Transfer to a freezer bag, or wrap individually in plastic wrap and foil. They will stay fresh for up to 3 months. For raw pies, thaw in the refrigerator overnight the bake. For leftover pies, bake directly from the freezer until warmed through.
More Comforting Chicken Recipes
If you tried this Mini Chicken Pot Pies Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Mini Chicken Pot Pies
Ingredients
- ½ lb. boneless skinless chicken breasts, diced into ½-inch pieces
- ½ cup diced carrots
- ¾ cup frozen sweet corn
- ¼ cup frozen peas
- 1 cup water
- ½ teaspoon chicken bouillon granules
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup whole milk
- 2 – 10- inch unfold-and-bake frozen pie crusts refrigerated
- 1 egg whisked
Instructions
- Preheat the oven to 425°F. Prepare a muffin tin with non-stick cooking spray.
- For the pot pie filling: In a medium saucepan, heat the chicken, vegetables, water, and bouillon over medium heat. Stir to combine and boil for 5 minutes, stirring occasionally, until the chicken is cooked through. Remove from heat. Strain the chicken and vegetables, reserving the broth.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, and pepper. Cook 1-2 minutes until the mixture begins to brown. Add milk and reserved chicken broth. Continue cooking and stirring until the sauce thickens.
- Remove from heat; then stir in reserved chicken and vegetables. Set aside.
- For assembly: On a lightly floured cutting board, unroll one pie crust (leaving the other refrigerated until you are ready to use it). Using a 4-inch round cookie cutter, cut out four pieces of dough. Cut out another four pieces of dough using a 3-inch round cookie cutter. Repeat with the second pie crust.
- Press the large rounds of dough into the bottom of the prepared muffin tin, ensuring a bit of the dough comes up over the rim of the muffin tin so that the top crust can be sealed to this bottom crust. Spoon the filling into the pastry. Cover with the small round and use a fork to crimp the edges together.
- Whisk together the egg and a teaspoon of water. Use a pastry brush to lightly brush the egg wash over the crusts. Use a knife to cut slits in the top of the pastry so the steam can escape.
- Bake for 22-25 minutes until golden brown. Allow to cool for 10-15 minutes, then remove from the pan and serve.
Notes
- To make these ahead of time, assemble then freeze. Thaw overnight in the refrigerator, then bake.
- If the pies get a little too brown, cover the tops with aluminum foil.
- If you have time, use homemade pie crust.
- You can vary the vegetables for whatever you enjoy in your chicken pot pies. If you add potatoes, you may need to cook them a bit longer that the rest of the vegetables and the chicken pieces.
Nutrition
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