Easy Mini Chicken Pot Pies

Delightfully comforting and perfectly portioned, these Easy Mini Chicken Pot Pies feature creamy chicken and vegetable filling nestled in tender pastry cups—ideal for cozy dinners, gatherings, or anytime those homey flavors call.

Why You’ll Love This Recipe

I love how effortlessly these mini pot pies deliver big flavor in a cute, compact form. Each bite blends savory chicken, creamy sauce, and tender veggies tucked into a flaky crust. They’re simple to assemble, bake beautifully, and never disappoint—perfect for cozy nights or feeding a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, cooked and diced

• Mixed vegetables (frozen peas, carrots, corn, etc.)

• Butter

• All-purpose flour

• Chicken broth

• Milk or cream

• Salt and freshly ground black pepper

• Dried or fresh herbs (thyme, parsley, rosemary)

• Refrigerated pie crusts or puff pastry sheets

• Optional: shredded cheese (cheddar or Gruyère)

directions

1. I preheat the oven to 375 °F (190 °C) and lightly grease a standard 12-cup muffin tin (or use paper liners).

2. In a skillet over medium heat, I melt butter, whisk in flour to form a roux, and cook for a minute until bubbly.

3. I slowly pour in chicken broth and milk, whisking to create a smooth, creamy sauce. I then stir in diced chicken, veggies, salt, pepper, and herbs—cooking to thicken into a hearty filling.

4. I roll out pie crusts or puff pastry and cut into rounds slightly larger than each muffin cup.

5. I gently press pastry rounds into each cup, spooning filling inside. If I’m using cheese, I sprinkle a layer into the cup before adding the filling.

6. I top each with another pastry round or strips (for a lattice effect), sealing the edges. I brush the tops with melted butter or egg wash if I want them golden.

7. I bake for 20–25 minutes, until the pastry is golden and the filling is bubbly.

8. I let them cool in the pan for a few minutes before carefully lifting them out using a thin spatula or small knife.

Servings and timing

This recipe makes 12 mini pot pies. Prep takes about 15 minutes, baking about 20–25 minutes—so you’re looking at roughly 45 minutes total from start to finish.

Variations

• Cheesy twist: I layer a bit of shredded cheddar or Gruyère in each cup before the filling for an extra creamy finish.

• Herb upgrade: I stir chopped fresh tarragon or chives into the filling for bright, savory notes.

• Vegetarian version: I replace chicken with cooked lentils or chickpeas—just as hearty and comforting.

• Hand-pie style: I fold pastry over the top and crimp edges for a sealed, pocket-like presentation.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them individually in a 350 °F (175 °C) oven or toaster oven for about 10 minutes until crispy and heated through—microwaving makes the crust soggy, so I avoid it.

FAQs

Can I use frozen pre-cooked chicken?

Absolutely—I corner always use frozen cooked chicken or rotisserie chicken—just thaw and dice before adding to the filling.

How do I prevent soggy bottoms?

I ensure the filling isn’t too liquidy—thickening it over the stove—and pre-bake the crust cups for a few minutes before filling, if needed.

Can I make them ahead of time?

Yes—I assemble them and refrigerate for up to a day, then bake when I’m ready. I may need an extra 3–5 minutes of bake time if cold from the fridge.

Are they freezer-friendly?

Definitely—I freeze unbaked mini pot pies on a baking sheet, then transfer to bags. I bake from frozen, adding about 10 minutes to the bake time.

What sides go well with them?

I love serving them with a crisp green salad, roasted Brussels sprouts, or mashed potatoes for a comforting, well-rounded meal.

Conclusion

I find these Easy Mini Chicken Pot Pies to be my go-to feel-good recipe—flaky, creamy, and effortlessly cute. They’re versatile enough to keep in the freezer and heat up anytime. Let me know if you’d like tips for dairy-free filling, crust alternatives, or making a larger family-style pie!