Cozy Mini Chicken Pot Pies Recipe: Homemade Comfort in Bites

Crafting delectable mini chicken pot pies will spark culinary excitement in your kitchen.

Flaky pastry envelops tender chicken and vibrant vegetables in perfect bite-sized portions.

Comfort meets creativity with these adorable handheld delights that promise to impress.

Small yet mighty, these individual pies pack incredible flavor into every golden-crusted morsel.

Warm, savory filling nestled within buttery pastry creates an irresistible combination you can’t help but love.

Weeknight dinners or party appetizers become extraordinary with this simple yet elegant recipe.

Each mini pie delivers a delightful blend of nostalgia and gourmet flair that beckons you to take a delicious bite.

Why Mini Chicken Pot Pies Hit the Spot

• Customize with Creativity: Personalize these mini pies by swapping vegetables, trying different meats, or adding unique spices to match your taste preferences.
• Grab and Go Goodness: Perfect for packed lunches, picnics, or quick meals that require minimal cleanup and maximum flavor.
• Kid-Approved Comfort: Compact size and familiar ingredients make these mini pot pies a crowd-pleaser for children and adults alike, ensuring everyone at the table enjoys a delicious meal.
• Meal Prep Magic: Prepare these portable pies in advance, store in the refrigerator, and reheat when hunger strikes, making weeknight dinners a breeze.

Ingredients Found in Chicken Pot Pies

• Chicken: Shredded protein that serves as the primary filling for the mini pot pies.
• Pie Crust: Flaky pastry that creates the base and top of the mini pies.
• Chicken Broth: Liquid that adds depth of flavor and helps create the creamy filling.

• Onion, Mixed Vegetables: Provide texture, nutrition, and additional flavor to the chicken filling.
• Garlic Powder, Thyme: Seasonings that enhance the overall taste profile of the pot pies.

• Butter, Flour: Help create a thick and creamy sauce for the chicken filling.
• Heavy Cream: Adds richness and smoothness to the filling.
• Salt, Pepper: Essential seasonings that balance and elevate the flavors.
• Egg: Used to brush the top of the pies for a golden and glossy finish.

How to Make Mini Chicken Pot Pies

Step 1: Prepare the Oven and Muffin Tin

Warm up your oven to a cozy 375°F (190°C). Grab your muffin tin and give it a light grease to prevent any sticky situations.

Step 2: Sauté Onions to Perfection

Heat up a skillet over medium flame. Melt butter and toss in diced onions, cooking them until they become soft and translucent.

Step 3: Create a Creamy Base

Sprinkle flour into the skillet and let it cook for a quick minute. Slowly whisk in chicken broth and heavy cream, creating a smooth and velvety sauce.

Step 4: Build the Flavorful Filling

• Shredded chicken
• Mixed vegetables
• Salt
• Pepper
• Garlic powder
• Thyme

Cook the mixture until it thickens and becomes rich, about 3-4 minutes. Remove from heat and let it cool slightly.

Step 5: Shape the Bottom Crust

Roll out pie crust and cut circles slightly larger than your muffin tin cavities. Gently press the dough into each cup, creating a cozy nest for the filling.

Step 6: Fill the Pie Shells

Spoon the warm chicken mixture into each crust, making sure each mini pie is generously filled.

Step 7: Top and Seal the Pies

Cut smaller circles for the top crust.

Place these over each mini pie, carefully sealing the edges. Use a knife to create small slits for steam to escape.

Step 8: Add a Golden Finish

Brush the tops of the pies with beaten egg, which will give them a beautiful golden-brown color when baked.

Step 9: Bake to Perfection

Slide the muffin tin into the preheated oven.

Bake for 20-25 minutes until the tops turn a gorgeous golden brown.

Step 10: Serve and Enjoy

Let the mini pies cool for a few minutes in the tin.

Carefully remove them and serve warm. Get ready to enjoy a bite-sized piece of comfort food heaven!

Tips for Creamy Mini Chicken Pot Pies

• Crimp the pie crust edges with a fork to create a tight seal and prevent filling from leaking during baking.
• Use frozen mixed vegetables or swap in seasonal fresh vegetables like peas, carrots, and corn for added nutrition and flavor variety.
• Add a splash of white wine or a teaspoon of Dijon mustard to the filling for an extra layer of complexity and richness.
• Make the filling and assemble the mini pies up to a day in advance, then refrigerate and bake when ready to serve for convenient meal planning.
• Substitute all-purpose flour with gluten-free flour blend and use gluten-free pie crust to accommodate dietary restrictions without compromising taste.

Switch Up Your Mini Pot Pie Fillings

• Vegetarian Pot Pie: Replace chicken with firm tofu, jackfruit, or mixed mushrooms. Use vegetable broth instead of chicken broth for a plant-based version.
• Gluten-Free Option: Swap regular flour with almond or rice flour. Use gluten-free pie crust or make your own with gluten-free flour blend and xanthan gum.
• Low-Carb Adaptation: Replace pie crust with cauliflower crust or use thin sliced zucchini as a base. Reduce vegetables and increase protein content with extra chicken or added cheese.
• Dairy-Free Alternative: Substitute heavy cream with coconut milk or unsweetened almond milk. Use olive oil instead of butter and ensure all ingredients are dairy-free.

What Complements Mini Chicken Pot Pies

A chardonnay or sauvignon blanc cuts through the creamy chicken filling, balancing richness with bright acidity.

A light, zesty mixed green salad with vinaigrette provides a refreshing contrast to the hearty mini pot pies, adding crunch and lightness.

A creamy yet tangy coleslaw with apple cider vinegar dressing enhances the pot pie’s comfort food profile, offering a cool, crunchy side that cleanses the palate.

A non-alcoholic option that brings subtle sweetness and effervescence, perfectly complementing the savory chicken filling and buttery pie crust.

Saving Leftover Mini Chicken Pot Pies

• Place cooled mini chicken pot pies in an airtight container and store in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Wrap individual pies tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with the date for easy tracking.
• Warm in a preheated oven at 350F for 10-15 minutes until heated through. Cover with foil to prevent excessive browning.
• Thaw overnight in the refrigerator, then reheat in the oven at 350F for 15-20 minutes. Remove foil during the last 5 minutes to crisp the crust.

FAQs

• Can I use pre-cooked rotisserie chicken for this recipe?

Yes, shredded rotisserie chicken works perfectly and saves time while providing great flavor.

• Is it possible to make these pot pies ahead of time?

Absolutely! You can prepare the mini pies and refrigerate them unbaked for up to 24 hours before baking, or freeze them for future meals.

• What vegetables work best in these mini pot pies?

Frozen mixed vegetables are convenient, but you can also use fresh carrots, peas, corn, and diced potatoes for a custom blend.

• How can I make this recipe more nutritious?

Consider adding extra vegetables like spinach or kale, using whole wheat pie crust, or incorporating Greek yogurt for added protein and creaminess.

Mini Chicken Pot Pies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 55 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Comfort meets creativity in these Mini Chicken Pot Pies, perfectly portioned for a delightful meal. Flaky pastry cradles a creamy, herb-infused filling that whisks you to a warm kitchen where flavor and nostalgia dance together.

---

Ingredients

Scale 1x2x3x

Protein:

• 1 cup shredded cooked chicken

Vegetables and Aromatics:

• 1/2 cup frozen mixed vegetables (peas, carrots, corn)
• 1/4 cup diced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme

Liquid and Seasoning:

• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Crust and Topping:

• 1 package refrigerated pie crust (or homemade)
• 1 egg (for egg wash)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oven to 375F (190C) and thoroughly coat a muffin tin with cooking spray.
2. In a medium skillet, melt butter and gently sauté diced onions until translucent and softened.
3. Sprinkle flour into the skillet and stir continuously for 60 seconds to create a roux, preventing lumps from forming.
4. Gradually pour chicken broth and heavy cream into the skillet, whisking smoothly to develop a creamy consistency.
5. Incorporate shredded chicken, mixed vegetables, seasonings (salt, pepper, garlic powder, thyme) and simmer until the mixture thickens and becomes rich, approximately 3-4 minutes.
6. Remove skillet from heat and allow filling to cool slightly.
7. Roll out pie crust and carefully cut circles marginally larger than muffin tin cavities.
8. Delicately press dough circles into each muffin cup, ensuring complete bottom and side coverage.
9. Spoon prepared chicken mixture evenly into each pastry-lined cavity.
10. Cut smaller pastry circles for top crusts and gently place over filled pies.
11. Crimp and seal edges meticulously, then create small venting slits to prevent potential steam buildup.
12. Brush pastry tops with beaten egg for enhanced golden color and shine.
13. Bake in preheated oven for 20-25 minutes until crusts transform into a beautiful golden brown.
14. Allow mini pies to rest briefly before carefully extracting from tin.
15. Serve immediately while warm for optimal flavor and texture.

Notes

• Make extra filling to use as a delicious dip or spread for crackers and sandwiches later.
• Use rotisserie chicken for a quick and easy shortcut to save time in the kitchen.
• Swap regular pie crust with gluten-free or whole wheat options to accommodate dietary needs and preferences.
• Freeze unbaked mini pot pies for up to a month, allowing for convenient meal prep and quick weeknight dinners.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 290 kcal
• Sugar: 2 g
• Sodium: 420 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 70 mg