These mini versions of the classic dish are easy to make, fun to eat, and even more versatile than their full-sized counterparts. Whether you’re planning a cozy family dinner, looking for a kid-friendly meal, or preparing something special for a potluck or party, these mini chicken pot pies will be a hit.
In this post, we’ll cover everything you need to know to make your own mini chicken pot pies from scratch, including a detailed recipe, tips for perfect results, variations, storage instructions, and an FAQ section. Let’s dive in!
Why You’ll Love Mini Chicken Pot Pies
- Perfectly portioned: These mini pot pies are great for individual servings, making them ideal for family dinners, meal prep, or even packed lunches.
- Easy to make: Despite their impressive appearance, these mini pot pies are simple to prepare, especially if you use store-bought pie crust or biscuits for the base.
- Customizable: The recipe is versatile, allowing you to swap out vegetables or add different seasonings to suit your preferences.
- Kid-friendly: Children love these mini pies because they’re fun to eat and can be easily held in their hands.
- Comfort food: This recipe combines the comforting flavors of chicken, vegetables, and a creamy sauce in a buttery crust—what more could you ask for?
Who Is This Recipe For?
This recipe is for anyone who loves the flavors of classic chicken pot pie but prefers something more portable, convenient, or easy to portion. If you’re a busy parent looking for a quick and delicious dinner option, these mini chicken pot pies are perfect. They can be made ahead of time and stored for easy reheating, making them ideal for meal prep.
These mini pot pies are also great for entertaining. Whether you’re hosting a small gathering or attending a potluck, these individual pies are easy to serve and will definitely impress your guests.
If you enjoy traditional chicken pot pie but are looking for a more modern twist, this recipe is for you. You can easily switch up the ingredients to suit your tastes, making it a flexible and forgiving dish.
Ingredients Overview
Here’s a breakdown of the key ingredients you’ll need to make Mini Chicken Pot Pies. This recipe keeps things simple but full of flavor:
For the Filling:
- 2 cups cooked, shredded chicken – You can use leftover rotisserie chicken, poached chicken breasts, or thighs. This is the protein base for the filling.
- 1 cup frozen peas and carrots – Using frozen vegetables saves time and effort. You can also use a mixed vegetable blend if you prefer.
- 1/2 cup frozen corn – Adds sweetness and texture to the filling.
- 1 small onion, finely chopped – Provides aromatic flavor.
- 2 cloves garlic, minced – Enhances the savory depth of the filling.
- 1 1/2 cups chicken broth – Forms the base of the creamy sauce and adds rich flavor.
- 1/2 cup milk or heavy cream – For a creamier, richer sauce, use heavy cream. For a lighter version, use milk.
- 2 tbsp butter – Adds richness to the sauce and helps sauté the onions and garlic.
- 2 tbsp all-purpose flour – Used to thicken the sauce.
- 1/2 tsp dried thyme – Adds a subtle herb flavor that complements the chicken and vegetables.
- Salt and pepper to taste – Essential for seasoning the filling perfectly.
For the Crust:
- 2 pie crusts or refrigerated biscuit dough – Store-bought pie crusts or biscuit dough are convenient options for the crust. If you prefer, you can make your own homemade pie dough.
- 1 egg (for egg wash) – Brushing the pies with egg wash gives them a beautiful golden-brown finish.
- Non-stick cooking spray – To prevent the mini pies from sticking to the muffin tin.
Optional Toppings:
- Fresh parsley: For garnish and added color.
- Grated parmesan: Adds a slightly nutty flavor when sprinkled on top before baking.
Substitutions and Variations
One of the great things about these Mini Chicken Pot Pies is how versatile the recipe is. Here are a few ideas for ingredient substitutions and variations:
- Vegetarian option: Swap out the chicken for diced potatoes or sautéed mushrooms for a hearty, vegetarian version. Use vegetable broth instead of chicken broth.
- Dairy-free option: Replace the milk with a dairy-free alternative such as almond milk, coconut milk, or soy milk. Be sure to use a dairy-free pie crust as well.
- Gluten-free option: Use gluten-free flour to thicken the sauce and a gluten-free pie crust or biscuit dough to create a fully gluten-free dish.
- Change up the vegetables: Feel free to use whatever vegetables you have on hand. Broccoli, green beans, and diced bell peppers all work well in this recipe.
- Spicy version: For a bit of heat, add a pinch of red pepper flakes or diced jalapeños to the filling.
Kitchen Equipment You’ll Need
To make these Mini Chicken Pot Pies, you don’t need any fancy equipment—just a few basic tools that most home cooks already have:
- Muffin tin: A standard 12-cup muffin tin is ideal for baking mini pot pies.
- Rolling pin: If you’re using homemade pie dough or rolling out store-bought dough, a rolling pin will help you achieve the right thickness.
- Sharp knife and cutting board: For chopping the onions, garlic, and other ingredients.
- Wooden spoon or spatula: To stir the filling as it cooks.
- Measuring cups and spoons: To measure out the ingredients accurately.
- Pastry brush: For brushing the egg wash on top of the mini pies.
- Ladle or large spoon: For filling the muffin cups with the chicken mixture.
Step-by-Step Directions
Now, let’s walk through the detailed steps to make these Mini Chicken Pot Pies from start to finish.
1. Preheat the Oven and Prepare the Dough
1️⃣ Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray and set it aside.
2️⃣ If using store-bought pie crust, unroll it onto a lightly floured surface. Use a rolling pin to roll the dough out to about 1/8-inch thickness.
3️⃣ Use a 4-inch round cutter (or the rim of a glass) to cut out 12 circles from the pie dough. These circles will be used to line the muffin cups. Gather any scraps of dough and re-roll if necessary.
2. Prepare the Chicken Filling
1️⃣ In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is softened and translucent (about 3-4 minutes).
2️⃣ Stir in the flour and cook for 1 minute to form a roux. This will help thicken the sauce for the filling.
3️⃣ Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly (about 2-3 minutes).
4️⃣ Stir in the milk or cream, thyme, salt, and pepper.
5️⃣ Add the shredded chicken, frozen peas and carrots, and corn to the skillet. Stir until everything is well combined and heated through. Taste and adjust the seasoning if needed.
3. Assemble the Mini Chicken Pot Pies
1️⃣ Press the dough circles into the greased muffin tin, pressing them up the sides of each muffin cup to form a crust.
2️⃣ Use a ladle or large spoon to fill each muffin cup with the chicken mixture. Be careful not to overfill, as the filling will bubble slightly as it bakes.
3️⃣ If you’d like, cut smaller dough circles or decorative shapes to place on top of each mini pie. You can also simply leave the pies open-faced.
4. Add the Finishing Touches and Bake
1️⃣ In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
2️⃣ Brush the tops of the dough (or edges, if open-faced) with the egg wash for a golden, glossy finish.
3️⃣ Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
4️⃣ Once done, remove the mini chicken pot pies from the oven and allow them to cool in the pan for 5 minutes. Carefully lift them out of the muffin tin and transfer to a wire rack to cool slightly before serving.
5. Serve and Enjoy
Your Mini Chicken Pot Pies are ready to serve! Garnish with freshly chopped parsley or a sprinkle of grated parmesan for a finishing touch. Serve them warm with a side salad, steamed veggies, or even mashed potatoes for a complete meal.
Serving Suggestions
These mini pot pies are delicious on their own, but here are a few ideas for sides and accompaniments that will elevate your meal even further:
- Side salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich, savory filling of the pot pies.
- Steamed veggies: Serve the mini pies with a side of steamed green beans, asparagus, or broccoli for added color and nutrition.
- Mashed potatoes: For the ultimate comfort food experience, pair the pies with creamy mashed potatoes.
- Roasted potatoes: Oven-roasted baby potatoes seasoned with garlic and herbs make a hearty, satisfying side dish.
- Gravy: Drizzle a little homemade gravy over the mini pies for an extra indulgent touch.
Helpful Tips for the Best Mini Chicken Pot Pies
- Don’t overfill the muffin cups: Leave a little space at the top of each muffin cup to prevent the filling from bubbling over as it bakes. This will help the pies maintain their shape and keep the crust crispy.
- Use cold dough: Whether using homemade or store-bought dough, make sure it’s cold when you line the muffin cups. This will help the crust hold its shape and prevent it from shrinking as it bakes.
- Reheat leftovers gently: To reheat leftover mini pies, place them in a 350°F oven for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the crust soggy.
- Make-ahead option: You can prepare the filling and crusts ahead of time. Store the filling in the refrigerator and assemble the pies just before baking.
How to Store and Reheat Leftovers
These Mini Chicken Pot Pies store well, making them great for meal prep or leftovers. Here’s how to store and reheat them properly:
Storing Leftovers
- In the refrigerator: Allow the mini pies to cool completely before storing them in an airtight container. They will keep in the fridge for up to 4 days.
- In the freezer: To freeze, wrap each mini pie individually in plastic wrap and place them in a freezer-safe container or zip-top bag. They will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating Leftovers
- In the oven: Reheat the mini pies in a 350°F oven for about 10-15 minutes, or until warmed through and the crust is crispy again.
- In the microwave: You can microwave individual pies for 1-2 minutes on medium heat, but keep in mind that the crust may become softer than when reheated in the oven.
Recipe Swaps and Variations
One of the best things about this recipe is its flexibility. Here are a few creative ways to switch things up and make this dish your own:
- Buffalo chicken pot pies: Add some buffalo sauce to the chicken filling and top the pies with blue cheese crumbles for a spicy, tangy twist.
- BBQ chicken pot pies: Mix in a little BBQ sauce with the chicken filling for a smoky, sweet flavor. You can also top the pies with a few slices of pickled jalapeños for extra heat.
- Taco pot pies: Add taco seasoning to the filling and swap out the pie crust for biscuit dough. Serve with salsa, sour cream, and guacamole on the side.
- Turkey pot pies: Use leftover Thanksgiving turkey instead of chicken, and add some diced sweet potatoes or cranberries to the filling for a holiday-inspired version.
Troubleshooting Common Issues
Even though this recipe is simple, here are a few common issues you might encounter and how to solve them:
- Soggy crust: If the crust is soggy on the bottom, it may be due to the filling being too watery. Be sure to let the filling simmer long enough to thicken before assembling the pies.
- Burned edges: If the edges of the crust are browning too quickly, cover the muffin tin with aluminum foil halfway through baking to prevent over-browning.
- Undercooked filling: If the filling is not fully heated through, bake the pies for an additional 5-10 minutes, checking frequently to ensure the crust doesn’t burn.
Nutritional Information
Here’s a general breakdown of the nutritional information per mini pie (based on a recipe yielding 12 pies):
- Calories: 220
- Total fat: 12g
- Saturated fat: 6g
- Cholesterol: 50mg
- Sodium: 450mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugars: 3g
- Protein: 11g
FAQ Section
1. Can I make mini chicken pot pies ahead of time?
Yes! You can prepare the filling and crusts ahead of time. Store the filling in an airtight container in the refrigerator for up to 2 days. When ready to bake, assemble the pies and pop them in the oven.
2. Can I use puff pastry instead of pie crust?
Absolutely! Puff pastry will give the pies a light, flaky texture. Just be sure to watch them closely in the oven, as puff pastry can brown quickly.
3. Can I freeze the pies before baking them?
Yes, you can freeze the unbaked mini pies. Assemble the pies, then freeze them on a baking sheet until solid. Transfer to a freezer-safe container or bag. When ready to bake, pop them in the oven directly from the freezer and add an extra 5-10 minutes to the baking time.
4. Can I use other proteins besides chicken?
Yes! You can use cooked turkey, beef, or even ground meat in place of the chicken. Just be sure to adjust the seasoning to suit the protein you’re using.
5. How can I make these pies lighter?
To make a lighter version of these mini pies, you can use phyllo dough or wonton wrappers for the crust and substitute the heavy cream with low-fat milk or a dairy-free alternative.
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