Easy Mini Chicken Pot Pies

These bite-sized chicken pot pies are the ultimate comfort food, packed with tender chicken, colorful veggies, and a creamy filling, all wrapped in flaky, buttery crusts. Perfect for appetizers, snacks, or even a cozy dinner, these mini pies are quick to assemble and bake. With store-bought pie crusts, they’re a breeze to make—no advanced pastry skills required!

📋 Ingredients

Scale:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1/3 cup onion, diced
• 1/3 cup celery, diced
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme (optional)
• Salt and pepper to taste
• 1 package refrigerated pie crusts (or homemade)
• 1 egg (for egg wash, optional)

👩‍🍳 Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C) . Lightly grease a muffin tin or line it with cupcake liners for easy cleanup.

Step 2: Prepare the Filling

1. In a skillet, melt the butter over medium heat . Add the diced onion and celery ; cook for 3–4 minutes , stirring occasionally, until softened.
2. Stir in the flour and cook for 1 minute , forming a roux. This will help thicken the filling.
3. Gradually whisk in the chicken broth and milk . Cook, stirring constantly, until the mixture thickens, about 3–5 minutes .
4. Add the cooked chicken , frozen vegetables , garlic powder , dried thyme (if using) , salt , and pepper . Mix well and remove from heat. Set aside.

Step 3: Prepare the Pie Crusts

1. Roll out the refrigerated pie crust on a lightly floured surface. Use a round cutter or glass to cut out 4–5 inch circles (or slightly larger than the muffin tin cups).
2. Press each circle into the greased muffin tin cups, gently shaping them to fit. Trim any excess dough if needed.

Step 4: Assemble the Mini Pies

1. Spoon the prepared chicken filling evenly into each crust-lined muffin cup.
2. Optional: Cut small shapes (like stars or hearts) from leftover dough and place them on top of the filling for decoration. Alternatively, add another small layer of crust to cover the filling completely.
3. If desired, brush the tops with a beaten egg for a golden, glossy finish.

Step 5: Bake

1. Bake in the preheated oven for 15–20 minutes , or until the crust is golden brown and the filling is bubbly.

Step 6: Cool and Serve

1. Let the mini pot pies cool for 5 minutes before carefully removing them from the muffin tin.
2. Serve warm and enjoy the comforting flavors of these adorable, handheld pies!

Tips for Success

• Vegetable Swap: Use fresh or canned vegetables instead of frozen if preferred. Just ensure they’re finely chopped and drained.
• Crust Alternatives: For a lighter option, use puff pastry sheets instead of traditional pie crusts.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Reheat in the oven at 350°F (175°C) for 10 minutes to maintain the crust’s crispiness.
• Freezing: Assemble unbaked pies, wrap tightly, and freeze for up to 3 months . Bake directly from frozen, adding 5–10 minutes to the baking time.

Why You’ll Love This Recipe

These Easy Mini Chicken Pot Pies are the perfect combination of creamy, savory filling and flaky, buttery crust. They’re portion-controlled, making them ideal for individual servings, and their cute size adds a touch of charm to any meal. Whether you’re serving them as appetizers, snacks, or a main dish, they’re sure to be a hit with family and friends. Dive into these comforting bites and let the flavors warm your soul!