Mini Chicken Pot Pies

These Mini Chicken Pot Pies feature a flaky, golden crust filled with tender chicken, mixed vegetables, and a creamy, savory sauce. They’re perfect for weeknight dinners, lunch boxes, or party appetizers.

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 12 mini pot pies

Ingredients

Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans), thawed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ¼ cup whole milk or heavy cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Crust

• 2 refrigerated pie crusts (or homemade pastry)
• 1 large egg
• 1 tablespoon water

Instructions

1. Prepare the Filling

1. Melt the butter in a medium saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the chicken broth until smooth.
4. Stir in the milk, garlic powder, onion powder, thyme, salt, and pepper.
5. Simmer for 3–5 minutes, stirring often, until thickened.
6. Fold in the chicken and mixed vegetables. Remove from the heat and let cool slightly.

2. Prepare the Crust

1. Preheat the oven to 400°F (200°C).
2. Grease a 12-cup muffin pan.
3. Roll out the pie crusts and cut 12 large circles to fit the muffin cups.
4. Press each circle into a muffin cup.
5. Fill each cup about ¾ full with the chicken mixture.
6. Cut 12 smaller circles or strips of dough for the tops. Place over the filling and pinch or crimp the edges to seal. Cut a small slit in each top for steam to escape.

3. Bake

1. Whisk together the egg and water to make an egg wash.
2. Brush the tops with the egg wash.
3. Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
4. Let cool for 5 minutes before removing from the muffin pan.

Tips

• Rotisserie chicken is a great time-saving option.
• Allow the filling to cool slightly before assembling to help keep the pastry flaky.
• Don’t overfill the muffin cups, as the filling may bubble over.
• For extra flavor, add ¼ cup shredded cheddar cheese to the filling.

Variations

• Turkey Pot Pies: Substitute leftover cooked turkey for the chicken.
• Creamy Mushroom: Add sautéed mushrooms to the filling.
• Biscuit Topping: Use refrigerated biscuit dough instead of pie crust.
• Herb Lover’s: Add fresh parsley, rosemary, or sage.

Serving Suggestions

Serve with:

• Garden salad
• Coleslaw
• Steamed green beans
• Roasted broccoli
• Cranberry sauce
• Fresh fruit

Storage

Store cooled pot pies in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze baked pot pies for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: 350°F (175°C) for 10–15 minutes
• Air Fryer: 350°F (175°C) for 5–7 minutes
• Microwave: 1–2 minutes (the crust will be softer)