The Cutest Mini Chicken Pot Pies Recipe for Cozy Dinner Joy

Crafting delightful mini chicken pot pies brings comfort right to your plate with minimal effort.

Flaky pastry cradles tender chicken and vibrant vegetables in perfect handheld portions.

Weeknight dinner challenges melt away when you can whip up these adorable mini pies.

Simple ingredients combine to create something magical that everyone will devour.

Home cooks can easily master this crowd-pleasing recipe with just a few smart techniques.

Each bite promises a warm, satisfying experience packed with classic flavor combinations.

Storage Advice for Mini Chicken Pot Pies

• Store leftovers in an airtight container for up to 3-4 days. Cool completely before sealing to prevent soggy bottoms.
• Wrap individual pot pies tightly in plastic wrap, then place in freezer bags. Freeze for up to 2 months. Label with date for easy tracking.
• Place pot pie on microwave-safe plate. Heat for 1-2 minutes, checking halfway through. Let stand for 30 seconds to distribute heat evenly.
• Preheat oven to 350F. Place pot pies on baking sheet. Cover with foil to prevent burning. Warm for 10-15 minutes until heated through. Crisp edges will return to their original golden texture.

FAQs About Mini Chicken Pot Pies

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

Yes, rotisserie chicken works perfectly and saves time. Just shred the meat and mix it with other ingredients as directed.

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

Absolutely! You can prepare the mini pot pies and refrigerate them unbaked for up to 24 hours before baking. They can also be frozen for later use.

• What kind of vegetables work best in these mini pot pies?

Frozen mixed vegetables are ideal. Typical blends include peas, carrots, corn, and green beans. These provide a balanced and convenient vegetable mix.

Why Mini Chicken Pot Pies Are Perfect Comfort Bites

• Customize with Ease: Swap ingredients based on what's in your fridge, making these mini pot pies a versatile meal that adapts to your pantry and preferences.
• Kid-Friendly Delight: Perfectly portioned and packed with veggies, these mini pies will have children excited about dinner without realizing they're eating a nutritious meal.
• Quick Comfort Food: Combining simple ingredients and minimal prep steps, these pot pies deliver maximum satisfaction with minimal cooking skills required, perfect for busy weeknights or last-minute meals.
• Crowd-Pleasing Potential: Ideal for potlucks, family gatherings, or casual dinner parties, these individual-sized pies ensure everyone gets their own delicious serving with no fuss.

Ingredients for Mini Chicken Pot Pies

• Chicken: Shredded protein that serves as the primary filling for these mini pot pies.
• Pie Crust: Flaky pastry that creates the outer shell and top of the mini pies.
• Frozen Vegetables: Colorful mixed vegetables that add nutrition and texture to the filling.

• Cream of Chicken Soup: Provides a rich, creamy base that binds the filling together.
• Milk: Helps to create a smooth and cohesive mixture for the pot pie filling.

• Garlic Powder, Salt, Pepper: Essential spices that enhance the overall flavor of the chicken mixture.

Step-by-Step Mini Chicken Pot Pie Instructions

Step 1: Preheat and Prepare Oven

Fire up your oven to a toasty 400°F (200°C). This warm environment will help create perfectly golden crusts that are crispy on the outside and tender on the inside.

Step 2: Create Flavorful Filling

• Shredded chicken
• Frozen mixed vegetables
• Cream of chicken soup
• Milk
• Garlic powder
• Salt
• Black pepper

Stir everything together until the mixture is well blended and looks super appetizing.

Step 3: Shape Pie Crusts

Grab your pie dough and roll it out on a clean surface. Use a circular cookie cutter or a glass to cut out rounds that will perfectly fit into a greased muffin tin. These will become the base and top of your mini pies.

Step 4: Fill and Seal Mini Pies

Gently press the bottom pie crust circles into each muffin tin cavity. Spoon the chicken mixture into each crust, filling them generously. Top each pie with another pie crust circle, carefully pinching and sealing the edges to lock in all the delicious flavors.

Step 5: Bake to Golden Perfection

Slide the muffin tin into the preheated oven. Bake for 15-18 minutes, watching for a beautiful golden-brown crust that signals they’re ready to devour.

Step 6: Cool and Serve

Let the mini chicken pot pies rest for a few minutes after removing from the oven. This helps them set and makes them easier to remove from the tin. Serve warm and enjoy the burst of comfort in every bite!

Pro Tips for Flaky Mini Chicken Pot Pies Every Time

• Swap frozen veggies with fresh seasonal vegetables for extra flavor and nutrition boost.
• Use rotisserie chicken to save time and add more richness to the filling.
• Brush pie crusts with egg wash for a beautiful golden and shiny exterior.
• Add a sprinkle of herbs like thyme or parsley to enhance the overall taste profile.
• For gluten-free option, replace regular pie crust with almond flour or gluten-free pastry dough.

Creative Variations for Mini Chicken Pot Pies

• Vegetarian Veggie Pot Pies: Replace chicken with tofu or mixed beans, using vegetable broth instead of cream of chicken soup for a plant-based version.
• Southwest Spicy Pot Pies: Add diced green chiles, jalapeños, and taco seasoning to the chicken mixture, topping with a sprinkle of pepper jack cheese.
• Gluten-Free Pot Pies: Use gluten-free pie crust and replace cream of chicken soup with a homemade white sauce made from gluten-free flour and milk.
• Mediterranean Herb Pot Pies: Incorporate feta cheese, sun-dried tomatoes, and herbs like oregano and thyme into the chicken filling for a Mediterranean-inspired flavor profile.

Pairing Suggestions for Mini Chicken Pot Pies

• Pair with Crisp Chardonnay: Select a lightly oaked Chardonnay to complement the creamy chicken filling, balancing the rich flavors with its bright acidity and subtle buttery notes.
• Serve with Fresh Arugula Salad: Create a light side salad with peppery arugula, lemon vinaigrette, and shaved parmesan to cut through the pot pie's richness and add a refreshing contrast.
• Match with Tangy Cranberry Sauce: Prepare a quick homemade cranberry sauce with orange zest to provide a tart, sweet accompaniment that enhances the savory chicken pot pie flavors.
• Select Herb-Infused Sparkling Water: Garnish sparkling water with fresh rosemary or thyme sprigs to create a light, aromatic beverage that cleanses the palate between bites.

Mini Chicken Pot Pies Recipe

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4.7 from 29 reviews

• Total Time: 25-28 minutes
• Yield: 4 1x

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Description

Savory mini chicken pot pies deliver comfort in each delightful bite, blending tender chicken, creamy sauce, and flaky pastry. Hearty flavors and easy preparation make this classic dish perfect for weeknight dinners or casual gatherings you’ll want to share with friends.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 cups shredded chicken

Vegetables:

• 1 cup frozen mixed vegetables

Pantry and Dairy Ingredients:

• 1 can cream of chicken soup
• 1/2 cup milk
• 1 package refrigerated pie crust
• 1/2 teaspoon garlic powder
• Salt to taste
• Pepper to taste

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Instructions

1. Heat the oven to 400F (200C) and prepare a muffin tin with light grease to prevent sticking.
2. Create a savory filling by thoroughly combining shredded chicken, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, salt, and pepper in a mixing bowl.
3. Carefully unroll the pie crust and use a round cutter to create circles that perfectly fit into each muffin cup, pressing gently to form a smooth base.
4. Generously spoon the chicken mixture into each prepared pie crust, ensuring an even distribution of ingredients.
5. Cover each filled crust with a matching dough circle, using fingertips to firmly seal the edges and prevent filling from leaking during baking.
6. Place the muffin tin in the preheated oven and bake for 15-18 minutes until the pastry turns a rich, golden brown color.
7. Remove from the oven and let the mini pot pies rest for 3-5 minutes, allowing them to cool slightly and set before serving.

Notes

• Make sure chicken is thoroughly cooked and shredded into small, uniform pieces for even distribution and better texture in the mini pies.
• Consider using homemade pie crust for a fresher, more flavorful result that elevates the entire dish.
• Customize vegetable mix by replacing frozen blend with seasonal fresh vegetables like diced carrots, peas, or corn for added nutrition and vibrant colors.
• Prevent soggy bottoms by lightly pre-baking pie crust bases for 5 minutes before adding chicken filling, ensuring a crisp and golden foundation.

• Prep Time: 10 minutes
• Cook Time: 15-18 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 390 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 23 g
• Cholesterol: 70 mg