There’s something incredibly comforting about biting into a warm, flaky crust filled with creamy chicken and veggies—that’s the magic of Mini Chicken Pot Pies. I’ve always loved how these little pies bring back childhood memories of family dinners, but making them mini means you get all the flavor without the fuss of a big pie. In my experience, whipping up Mini Chicken Pot Pies on a busy weeknight turns ordinary ingredients into something special, and they’re perfect for sharing or freezing for later.
Now, you might be thinking, “Can I really make Mini Chicken Pot Pies from scratch without spending hours in the kitchen?” Absolutely! This recipe is straightforward, using simple pantry staples and fresh produce to create that homemade taste we all crave. Let’s be honest, once you try these delicious Mini Chicken Pot Pies, they’ll become a staple in your meal rotation—I can’t wait to share how easy it is to prepare them.
Key Takeaways:
- Mini Chicken Pot Pies offer portion-controlled comfort food that’s perfect for meal prep.
- Ready in under an hour, saving you time on hectic days.
- Rich, savory flavors from tender chicken and mixed vegetables in every bite.
- Use store-bought crust for quick assembly and best results.
- Store leftovers in the fridge for up to three days or freeze for a month.
Why You’ll Adore This Mini Chicken Pot Pies
Portion Perfection: These Mini Chicken Pot Pies are individually sized, making them ideal for controlling portions without feeling deprived. I love how you can bake a batch and have just the right amount for lunch or dinner. It’s a game-changer for busy families.
Effortless Comfort: Who doesn’t love a cozy meal that feels gourmet but takes minimal effort? With this recipe, you’ll get that classic pot pie taste in mini form, warming your heart and belly. Here’s the thing—it’s so simple, even on a Monday night.
Versatile and Fun: Customize your Mini Chicken Pot Pies with your favorite veggies or add a cheesy twist for extra indulgence. They’re not just dinner; they’re a canvas for creativity that kids and adults alike will enjoy assembling.
Freezer-Friendly Magic: Bake up a double batch of these little pies and pop extras in the freezer for those “what’s for dinner?” moments. Reheating is a breeze, and they taste just as fresh days later—pure convenience!
Essential Ingredients for Mini Chicken Pot Pies
Cooked Chicken: Using shredded rotisserie or boiled chicken keeps things quick and adds juicy tenderness to the filling. It’s the star that brings protein and that classic pot pie heartiness. In my experience, leftover chicken works wonders here, reducing prep time significantly.
Mixed Vegetables: A blend of carrots, peas, and corn provides colorful crunch and natural sweetness that balances the creamy sauce. Frozen veggies are a lifesaver for ease, thawing quickly into the mix. They ensure every Mini Chicken Pot Pies is packed with nutrition and flavor.
Pie Crust or Biscuit Dough: This forms the golden, flaky top that seals in all the goodness. Store-bought sheets or refrigerated biscuits make it foolproof, while homemade adds a personal touch if you have time. For the best Mini Chicken Pot Pies, chill the dough slightly before cutting to prevent sogginess.
How to Make Mini Chicken Pot Pies
Prepare the Savory Filling
Start by sautéing diced onions and garlic in a bit of butter until fragrant, then stir in your mixed vegetables and cooked chicken. Pour in cream of chicken soup mixed with a splash of milk for that velvety sauce, seasoning with thyme, salt, and pepper to taste. Let it simmer gently for about 10 minutes, allowing the flavors to meld beautifully—this is where the magic of Mini Chicken Pot Pies begins, creating a filling that’s rich and comforting. In my experience, tasting and adjusting spices here makes all the difference.
Assemble in Muffin Tins
Preheat your oven to 375°F and grease a muffin tin generously. Press small pieces of pie crust or biscuit dough into the bottom of each cup to form the base, then spoon in the warm filling until nearly full. The aroma as you fill them up is irresistible, hinting at the delicious Mini Chicken Pot Pies to come. Top each with another dough circle, crimping edges to seal, and make small slits for steam to escape.
Bake to Golden Perfection
Place the tin in the oven and bake for 20-25 minutes, until the crusts are puffed and golden brown. Watch closely near the end to avoid over-browning—the sight of bubbling filling peeking through is pure joy. Once out, let your Mini Chicken Pot Pies cool for a few minutes in the tin for easier removal. They’re best served warm, straight from the oven for that flaky, hearty bite.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crust or biscuit dough
- 1 tablespoon butter
- 1/4 cup diced onion
- 1 clove garlic, minced
Mini Chicken Pot Pies Instructions
- Sauté onion and garlic in butter over medium heat until soft, about 3 minutes.
- Add vegetables and chicken; cook for 5 minutes.
- Stir in soup, milk, thyme, salt, and pepper; simmer 10 minutes.
- Preheat oven to 375°F; grease muffin tin.
- Line 6-8 muffin cups with dough bases; fill with mixture.
- Top with dough circles, seal edges, and vent.
- Bake 20-25 minutes until golden; cool slightly before serving.
Pro Tips for the Best Mini Chicken Pot Pies
Chill Your Dough: Refrigerate pie crust for 15 minutes before using to keep it from shrinking during baking.
Don’t Overfill: Leave a little space at the top to prevent spills and ensure even cooking.
Add Cheese: Sprinkle shredded cheddar into the filling for an extra creamy, melty surprise.
You Must Know
- Mini Chicken Pot Pies use a muffin tin for perfect individual servings, typically making 6-8 pies.
- The filling can be made dairy-free by swapping soup for a vegetable broth base.
- Baking time may vary by oven; check at 20 minutes for doneness.
- These pies freeze well unbaked, just add 5-10 minutes to cook time from frozen.
How to Store Mini Chicken Pot Pies
After cooling completely, store your Mini Chicken Pot Pies in an airtight container in the fridge for up to three days. For longer storage, wrap individually in plastic and freeze for up to a month—thaw overnight before reheating. To reheat, pop them in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes until hot throughout, ensuring that flaky crust stays crisp.
Customizing Your Mini Chicken Pot Pies
Swap in turkey for a post-holiday twist or add mushrooms for earthiness in your Mini Chicken Pot Pies. If you’re gluten-free, use a dedicated crust alternative to keep it inclusive. For a spicy kick, incorporate diced jalapeños—experiment to make them your own, and check out our Chicken Pot Pie with Biscuits for more inspiration.
What to Serve with Mini Chicken Pot Pies
Pair these cozy Mini Chicken Pot Pies with a fresh green salad tossed in vinaigrette for a balanced meal. Crusty bread or roasted potatoes add heartiness, while a chilled white wine like Chardonnay complements the creamy filling beautifully. For dessert, something light like fruit salad keeps it simple and satisfying.
Mini chicken pot pies
Mini chicken pot pies made in muffin tins with flaky biscuits, creamy chicken filling, and mixed vegetables for a quick family dinner.
Timing
Recipe Details
Ingredients
- 01 2 cans flakey layers biscuits
- 02 2 cans cream of chicken soup
- 03 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 04 1 bag frozen mixed vegetables (thawed)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture to taste with salt, pepper, or your favorite herbs.
Open the cans of biscuits and flatten each biscuit. Press each flattened biscuit into the cups of a muffin pan, shaping them to create a small crust that lines the muffin cup.
Spoon the chicken, veggie, and soup mixture into each biscuit-lined muffin cup, filling each about three-quarters full.
Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Let the mini pot pies cool for a few minutes before removing them from the muffin pan. Serve warm and enjoy!
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Mini Chicken Pot Pies
Can I make Mini Chicken Pot Pies ahead of time?
Yes, assemble them up to a day in advance and refrigerate, or freeze unbaked for up to a month. Just bake fresh when ready for that hot, steamy goodness. It’s a huge time-saver for weeknight dinners.
How long does Mini Chicken Pot Pies last in the fridge?
They’ll stay fresh for 3-4 days in an airtight container. Beyond that, the crust might soften, so freezing is better for longer storage. Always reheat to at least 165°F for safety.
Are Mini Chicken Pot Pies freezer-friendly?
Absolutely, freeze baked or unbaked for convenience. Thaw in the fridge overnight, then bake or reheat as needed. They taste almost as good as fresh!
Can I use puff pastry for Mini Chicken Pot Pies?
Puff pastry works wonderfully for a lighter, flakier top on your Mini Chicken Pot Pies—just thaw it properly and bake a bit longer if needed. In my experience, it adds an elegant touch to the classic recipe. Try it for parties.
What if I don’t have a muffin tin?
Use ramekins or a mini pie pan instead, adjusting bake time slightly. Line with foil for easy removal. It still yields delicious Mini Chicken Pot Pies.
How do I make Mini Chicken Pot Pies vegetarian?
Replace chicken with chickpeas or tofu, and use vegetable soup base for the sauce. The result is a hearty, plant-based version of these comforting Mini Chicken Pot Pies that’s just as satisfying.
Can kids help make Mini Chicken Pot Pies?
Sure, let them fill the tins and top with dough—it’s a fun, hands-on activity. Supervise the oven part, of course. Builds great kitchen memories.
What’s the calorie count for Mini Chicken Pot Pies?
Each mini pie is around 250-300 calories, depending on ingredients. Use low-fat soup to lighten it up without sacrificing flavor. Perfect for balanced eating.
Final Thoughts
These Mini Chicken Pot Pies are more than a meal—they’re a hug in food form, blending comfort with convenience in every bite. I hope this recipe brings warmth to your table as it has to mine; give it a try this weekend and see the smiles it creates. Share your twists in the comments—what’s your favorite way to enjoy Mini Chicken Pot Pies?