Mini Chicken Pot Pies

Here’s a cozy, crowd-pleasing recipe for Mini Chicken Pot Pies — creamy filling, buttery crust, and perfectly portioned! These are great for weeknight dinners, parties, or meal prep.

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🥧 Mini Chicken Pot Pies

Servings: 6–8 minis
Prep Time: 15–20 min
Cook Time: 25–30 min
Total Time: ~45–50 min

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🧂 Ingredients

For the Filling:

• 1 ½ cups cooked chicken, diced or shredded (rotisserie works great)

• 1 cup frozen peas and carrots (or mixed veggies), thawed

• ¼ cup onion, finely chopped

• 2 tbsp butter

• 2 tbsp all-purpose flour

• ¾ cup chicken broth

• ½ cup milk or cream

• Salt & pepper, to taste

• 1 tsp garlic powder

• ½ tsp dried thyme or Italian seasoning

For the Crust:

• 1 sheet puff pastry or 1 roll of refrigerated pie crust
  (or homemade pie crust, if preferred)

• 1 egg + 1 tbsp water (for egg wash)

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🧁 Tools:

• Muffin tin (standard size)

• Round cutter or glass (to cut dough circles)

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🔪 Instructions

1. Make the Filling:

1. In a skillet over medium heat, melt butter and sauté onion until soft (2–3 min).

2. Stir in flour to form a roux. Cook 1 minute.

3. Gradually whisk in broth and milk, stirring until thickened (2–3 minutes).

4. Add chicken, veggies, garlic powder, thyme, salt & pepper.

5. Let cool slightly before filling pies.

2. Prep the Dough:

1. Roll out pastry or crust to about ⅛ inch thick.

2. Cut out larger circles (~4 inches) to fit into muffin tin cups.

3. Cut smaller circles (~3 inches) for the tops.

4. Press the large circles into a greased muffin tin to form the base.

3. Fill and Cover:

1. Spoon cooled chicken mixture into each crust (don’t overfill).

2. Top with smaller dough circles. Crimp edges with a fork or pinch to seal.

3. Cut a small slit in the top to vent.

4. Brush tops with egg wash.

4. Bake:

• Bake at 400°F (200°C) for 20–25 minutes, or until golden brown and bubbling.

• Cool slightly before removing from tin.

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🪄 Tips & Variations

• Make-ahead: Fill and assemble ahead, then bake when ready to serve.

• Freezer-friendly: Bake, cool, and freeze. Reheat in oven at 350°F until warm.

• Add-ins: Try sautéed mushrooms, corn, or cheddar cheese.

• Gluten-free? Use gluten-free crust and thicken the filling with cornstarch.

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Would you like a crescent roll dough version or one made in a mini pie maker or air fryer?