Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup mixed vegetables (carrots, peas, corn); 1/4 cup onion, finely chopped; 2 tablespoons butter; 2 tablespoons flour; 1 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; 1 package refrigerated pie crusts; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

These adorable Mini Chicken Pot Pies are perfect for a cozy dinner or a fun party appetizer! Flaky pastry shells are filled with a creamy blend of tender chicken, vibrant vegetables, and fragrant herbs. Each bite delivers comforting flavors that evoke the warmth of home-cooked meals. Easy to make and even easier to enjoy, these mini pot pies are sure to delight your family and friends.

Created by

Lydia Barrett

Last updated on 2025-12-10T10:36:35.223Z

A Comforting Classic

Mini Chicken Pot Pies evoke the warmth of a classic home-cooked meal, making them a cherished addition to any dinner table. The flaky pastry crust, combined with a creamy filling, brings together the comforting flavors of tender chicken and fresh vegetables, creating a dish that not only satisfies the palate but also warms the heart. Perfect for dinner on a chilly evening or as a crowd-pleasing appetizer at gatherings, these pot pies offer versatility and appeal to diners of all ages.

These mini delights are not just tasty; they also remind us of family traditions and the joys of sharing meals with loved ones. The personal touch of these tiny, individual pies makes every bite feel special and unique. Their adorable size encourages sharing, making them an ideal choice for parties or cozy family dinners alike, ensuring that everyone can enjoy a piece of comfort.

Customization Options

One of the great advantages of Mini Chicken Pot Pies is their versatility. You can easily customize the filling to suit your taste or use up leftover ingredients. Want to add some spice? Consider incorporating diced jalapeños or a pinch of cayenne for an extra kick. Prefer a vegetarian option? Substitute the chicken with mushrooms, spinach, or any favorite vegetable mix to create a delicious veggie pot pie.

Additionally, you can experiment with different herbs and spices. Rosemary, garlic, or even curry powder can add a unique twist to the traditional recipe, allowing you to adapt the flavors to your garden-fresh ingredients or seasonal produce. This creative liberty not only tailors the dish to your liking but also makes it a fun activity for cooking with family or friends.

Serving Suggestions

Serving Mini Chicken Pot Pies is as delightful as making them. They can be presented on a platter at a casual gathering or served individually on a dinner plate with a side salad for a family meal. For a more sophisticated touch, consider serving them with a drizzle of herbed cream or a sprinkle of fresh parsley or chives on top, enhancing both flavor and presentation.

To balance the richness of the pot pies, consider pairing them with a light citrus salad or steamed green vegetables. This contrast will provide a refreshing palate cleanser, allowing the flavors of the pot pie to shine even brighter. Guests will appreciate the thoughtful combination of flavors and textures, elevating their dining experience.

Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup mixed vegetables (carrots, peas, corn)
1/4 cup onion, finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste

For the Pastry

1 package refrigerated pie crusts
1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

In a large saucepan over medium heat, melt butter. Add onions and cook until softened. Stir in flour and cook for 1 minute.

Gradually whisk in chicken broth and heavy cream. Bring to a simmer and add chicken, vegetables, thyme, salt, and pepper. Cook until thickened.

Prepare the Pastry

Preheat the oven to 425°F (220°C). Roll out the pie crusts and cut them into circles large enough to fit your muffin tin.

Assemble the Pot Pies

Press the pastry into the muffin tin, fill with the chicken mixture, and top with another pastry circle. Seal the edges and cut small slits for steam.

Bake

Brush the tops with the beaten egg and bake for 20-25 minutes until golden brown. Let cool slightly before serving.

Storage Tips

If you have leftover Mini Chicken Pot Pies, you can enjoy them later with the right storage techniques. Allow the pies to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to three days, making them a convenient option for busy weeknight dinners.

For longer storage, consider freezing the assembled but unbaked pies. Wrap them tightly in aluminum foil or freezer-safe plastic bags, and they can last for up to three months. When you're ready to enjoy them, simply bake from frozen, adding a few extra minutes to the cooking time for perfectly golden crusts.

Perfect for Meal Prep

Mini Chicken Pot Pies are perfect for meal prepping, allowing you to enjoy homemade goodness throughout the week without the daily effort. By preparing a batch over the weekend, you can have delicious meals ready to grab and heat on busy nights. Not only does this save time, but it also ensures you have control over the ingredients and flavors you're consuming.

To make mealtime even easier, prepare various fillings and pastry circles and freeze them separately. On nights when you need a quick solution, simply mix and match your favorite combinations. This makes healthy eating not only simple but also enjoyable!

Questions About Recipes

→ Can I make these ahead of time?

Yes, you can prepare the filling and pastry in advance, then assemble and bake them just before serving.

→ Can I freeze these pot pies?

Absolutely! Assemble the pot pies and freeze them before baking. To bake, simply add a few extra minutes to the cooking time.