Mini Chicken Pot Pie

Name: Mini Chicken Pot Pie
Cook time: 45 min
Ingredients: 1 lb cooked chicken breast (shredded or cubed); 1 cup frozen mixed vegetables (peas, carrots, corn); 1 small onion (finely chopped); 2 cloves garlic (minced); 3 tablespoons butter; 3 tablespoons all-purpose flour; 1 ½ cups chicken broth; ½ cup milk or heavy cream; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon dried thyme; 1 package refrigerated pie crusts (or puff pastry sheets); 1 egg (beaten (for egg wash))

There’s something deeply comforting about chicken pot pie — creamy filling, tender chicken, and that golden, flaky crust. Turning it into mini pies makes it even better: perfectly portioned, adorable, and ideal for serving at family dinners, parties, or cozy nights in.

These little pot pies deliver everything you love about the classic version but bake faster and look impressive without extra effort. The buttery crust holds a creamy mixture of chicken, vegetables, and herbs, making each bite a warm, satisfying comfort.

They’re freezer-friendly, kid-approved, and can easily be customized — which is probably why they’ve become one of my favorite make-ahead meals.

Ingredients

1 lb cooked chicken breast, shredded or cubed
1 cup frozen mixed vegetables (peas, carrots, corn)
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup milk or heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
1 package refrigerated pie crusts (or puff pastry sheets)
1 egg, beaten (for egg wash)

Substitutions

Chicken: Use leftover rotisserie chicken, turkey, or even cooked tofu for a vegetarian option.
Milk: Swap with unsweetened almond milk or oat milk for dairy-free pies.
Pie Crust: Use gluten-free pastry dough or even biscuit dough for a rustic twist.
Butter: Replace with olive oil or vegan butter if needed.

Instructions / Method

Preheat and Prepare
Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with parchment circles for easy removal.
Cook the Filling
In a skillet, melt butter over medium heat. Add onions and garlic, cooking until fragrant and soft. Stir in flour and cook for about 1 minute to form a roux.
Add the Liquids
Slowly pour in chicken broth and milk, whisking continuously until the sauce thickens and becomes smooth.
Mix in the Chicken and Vegetables
Add shredded chicken, mixed vegetables, salt, pepper, and thyme. Stir until everything is coated in the creamy sauce. Remove from heat and let it cool slightly.
Assemble the Mini Pies
Roll out your pie crust and cut circles slightly larger than your muffin cups. Press one circle into each cup to form the bottom crust. Spoon in a generous portion of the filling. Top with another smaller dough circle and crimp the edges to seal.
Add the Finishing Touch
Brush the tops with beaten egg for a golden finish. Cut a small slit in each to let steam escape.
Bake to Golden Perfection
Bake for 20–25 minutes or until the tops are golden brown and flaky. Let them cool for 5 minutes before removing from the pan.

@jruthieart

Preparation & Cooking Time

Total Time: 40–45 minutes
Prep Time: 15–20 minutes
Cook Time: 25 minutes
Servings: 6 mini pies (or 12 smaller ones)

Serving Suggestions

These mini pot pies are satisfying on their own, but you can pair them with:

A crisp green salad or coleslaw
Steamed green beans or roasted broccoli
A light soup, like tomato basil or creamy mushroom

Storage Tips:

Store leftovers in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10 minutes to keep the crust crisp.
Freeze unbaked pies for up to 2 months; bake from frozen, adding 10 extra minutes to the cook time.

FAQs

Can I make these ahead of time?
Yes! Assemble them, cover tightly, and refrigerate for up to 24 hours before baking.

Can I use puff pastry instead of pie crust?
Absolutely. Puff pastry gives a lighter, flakier texture and bakes beautifully.

Can I make a large version instead?
You can use the same filling and bake it as one big pie in a 9-inch dish.

What vegetables work best?
Peas, carrots, and corn are classic, but mushrooms, green beans, or spinach also fit perfectly.

How do I make it gluten-free?
Use gluten-free pie dough and substitute the flour with a gluten-free blend or cornstarch for thickening.

Can I make these dairy-free?
Yes. Use olive oil or vegan butter and plant-based milk — the flavor stays rich and creamy.

Warm Bites of Comfort

There’s something undeniably cozy about breaking into one of these golden mini chicken pot pies and watching the steam rise from the creamy filling inside. Each bite has that perfect mix of flaky crust and savory goodness — the kind of food that just feels like home.