Mini Chicken Pot Pies

These Mini Chicken Pot Pies are filled with tender chicken, mixed vegetables, and a creamy, savory sauce, all wrapped in a flaky golden crust. Perfect for weeknight dinners, lunchboxes, or party appetizers!

Ingredients (Makes 12 Mini Pot Pies)

Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
• 1 (10.5 oz / 300 g) can cream of chicken soup
• ½ cup (120 ml) milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ½ cup shredded cheddar cheese (optional)

Crust

• 2 refrigerated pie crusts (or 1 can refrigerated biscuit dough)
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat the oven
   • Preheat your oven to 375°F (190°C).
   • Grease a 12-cup muffin tin.
2. Prepare the filling
   • In a large bowl, mix together the chicken, mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, thyme, black pepper, and cheddar cheese (if using).
3. Prepare the crust
   • Roll out the pie crusts and cut 12 circles large enough to fit into the muffin cups.
   • Press one circle into each muffin cup.
4. Fill
   • Spoon the chicken mixture evenly into each crust-lined cup.
5. Top the pies
   • Cut smaller circles or strips from the remaining pie dough and place them over the filling.
   • Pinch the edges to seal or create a lattice top if desired.
   • Brush the tops with the beaten egg.
6. Bake
   • Bake for 20–25 minutes, or until the crust is golden brown and the filling is hot and bubbly.
7. Cool and serve
   • Let the mini pot pies cool in the pan for 5 minutes before removing.
   • Serve warm.

Optional Variations

• Add sautéed mushrooms or diced potatoes to the filling.
• Use turkey instead of chicken.
• Mix in fresh herbs such as parsley or rosemary.
• Sprinkle Parmesan cheese over the tops before baking.

Tips

• Rotisserie chicken is a great time-saving option.
• Don’t overfill the muffin cups to prevent bubbling over.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer for the crispiest crust.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 12 mini pot pies