Mini Chicken Pot Pies
There’s something about Mini Chicken Pot Pies that feels like a warm hug in food form. Golden, flaky crust encases a creamy, savory filling packed with tender chicken and hearty veggies. These little pies are perfect for a cozy dinner, meal prep, or even as a fun party snack. Trust me, once you make these, they’ll disappear fast!
Why You’ll Love This Recipe
Comforting & Cozy All the classic flavors of chicken pot pie in a handheld version.
Easy to Make No complicated steps—just simple ingredients and an easy process.
Perfect for Meal Prep Make a batch and store them for quick meals throughout the week.
Kid-Friendly A guaranteed hit with the little ones (and adults, too!).
Great for Parties Mini versions mean they’re easy to serve at gatherings and potlucks.
Ingredients
Filling
Cooked Chicken: The heart of this dish, shredded or diced for a perfect bite.
Mixed Vegetables: A classic mix of carrots, peas, and corn for color and flavor.
Cream of Chicken Soup: Makes the filling rich, creamy, and full of comforting goodness.
Milk: Helps create a smooth, velvety texture.
Seasonings: Salt, black pepper, and garlic powder for the perfect balance of flavor.
Crust
Refrigerated Biscuit Dough: A shortcut to flaky, golden perfection.
Butter (Optional): Brushed on top for extra golden crispness.
Instructions
Prepare the Filling
- In a large bowl, mix the cooked chicken, mixed vegetables, cream of chicken soup, milk, salt, black pepper, and garlic powder.
- Stir until well combined and creamy.
Assemble the Pies
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin and press biscuit dough into each cup, forming a small crust.
- Spoon the chicken mixture evenly into each dough cup.
Bake to Perfection
- Bake for 15-20 minutes or until the crust is golden brown and cooked through.
- Optional: Brush the tops with melted butter for extra flavor.
Serve and Enjoy
- Let them cool for a few minutes before serving. Enjoy warm!
Nutrition Facts
Servings: 6
Calories per serving: 350
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Mini Chicken Pot Pies
These pair beautifully with:
- A fresh green salad to balance the richness.
- Mashed potatoes for the ultimate comfort meal.
- Roasted veggies for a colorful, nutritious side.
- A warm cup of soup for extra coziness.
Additional Tips
- Use rotisserie chicken for an easy shortcut.
- Try puff pastry for a flakier alternative.
- Make them cheesy by adding shredded cheese to the filling.
- Freeze for later—just reheat in the oven when ready to eat.
- Add extra seasoning like thyme or paprika for more depth.
FAQ’s
1. Can I use homemade pie crust instead of biscuit dough?
Yes! You can use homemade or store-bought pie crust for a more traditional texture.
2. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
3. Can I freeze these?
Absolutely! Freeze after baking, then reheat in the oven at 350°F (175°C) until warm.
4. Can I use fresh vegetables instead of frozen?
Yes! Just sauté them first to soften before adding them to the filling.
5. What’s the best way to reheat mini pot pies?
Reheat in the oven at 350°F (175°C) for 10-15 minutes for best results.
6. Can I make these ahead of time?
Yes! Assemble the pies, cover, and refrigerate until ready to bake.
7. Can I add cheese to the filling?
Definitely! A little shredded cheddar or Parmesan makes them extra delicious.
8. How do I prevent the crust from getting soggy?
Make sure your filling isn’t too watery, and bake until the crust is golden brown.
9. Can I make these gluten-free?
Yes! Use gluten-free biscuit dough and cream of chicken soup alternatives.
10. Can I make a larger version instead of minis?
Of course! Use a standard pie dish and adjust the baking time accordingly.
Conclusion
These Mini Chicken Pot Pies are the perfect balance of comfort and convenience. Whether you’re making them for a quick dinner, meal prep, or a gathering, they’re sure to be a hit!
PrintMini Chicken Pot Pies
These Mini Chicken Pot Pies are a comforting and delicious meal in bite-sized form. Made with tender chicken, creamy sauce, and mixed vegetables encased in a golden, flaky crust, they are perfect for a cozy dinner or a fun appetizer!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 mini pies
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Ingredients
**For the Filling:**
– 1 cup cooked chicken, shredded
– 1/2 cup frozen mixed vegetables (peas, carrots, corn)
– 1/4 cup diced onion
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 tablespoon all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon dried thyme
**For the Crust:**
– 1 package refrigerated pie crust (or homemade)
– 1 egg (for egg wash)
Instructions
1. Preheat oven to 375°F (190°C). Grease a muffin tin.
2. In a skillet over medium heat, melt butter and sauté diced onion until soft.
3. Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and heavy cream.
4. Add shredded chicken, mixed vegetables, salt, pepper, garlic powder, and thyme. Cook until thickened, about 3-4 minutes. Remove from heat.
5. Roll out the pie crust and cut circles slightly larger than the muffin tin cavities. Press the dough into each cup.
6. Spoon the chicken filling into each crust.
7. Cut smaller circles for the top crust and place over each mini pie. Seal the edges and cut small slits for ventilation.
8. Brush the tops with beaten egg for a golden finish.
9. Bake for 20-25 minutes or until golden brown.
10. Let cool for a few minutes before removing from the tin. Serve warm and enjoy!
Notes
– Use rotisserie chicken for an easy shortcut.
– Swap heavy cream with milk for a lighter version.
– Add mushrooms for extra flavor.
– Store leftovers in the fridge for up to 3 days or freeze for later.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
