Delicious Mini Chicken Pot Pies Ready in 45 Minutes

There’s something magical about comfort food that warms you from the inside out, isn’t there? For me, nothing says “home” quite like the smell of chicken pot pies baking in the oven. But here’s my little secret – I’ve been making them miniature for years, and oh boy, do they steal the show at every gathering!

I’ll never forget the first time I brought a tray of these mini chicken pot pies to my niece’s birthday party. The kids went wild for their own personal pies, and the adults? Well, let’s just say I had to promise to email the recipe before I could leave! That was a decade ago, and I’ve perfected this recipe through countless family dinners, potlucks, and even a few last-minute “oops-I-forgot-to-bring-something” moments.

What makes these little pies so special? They’ve got all the cozy goodness of traditional pot pies – tender chicken, hearty veggies, and that flaky, buttery crust – but in perfectly portioned individual servings. No fighting over who gets the biggest slice here! After years of tweaking (and maybe a few crust-related disasters), I’ve landed on a foolproof method that delivers golden, flaky perfection every time.

These mini chicken pot pies aren’t just food – they’re edible hugs. Whether you’re feeding a crowd or just want some easy freezer meals for busy weeknights, this recipe has become my go-to for good reason. So grab your muffin tin and let’s make some magic happen!

Why You’ll Love These Mini Chicken Pot Pies

Let me tell you why these little pies have become my kitchen superstars:

• Quick to make: With pre-made crusts and simple ingredients, you’re just 45 minutes away from golden-brown deliciousness
• Perfect portion control: No more soggy leftovers – each person gets their own perfectly-sized pie
• Freezer-friendly: Make a double batch and freeze them for those “I don’t feel like cooking” nights
• Customizable fillings: Swap veggies based on what’s in your fridge – I’ve used everything from peas to butternut squash
• Crowd-pleaser: Kids adore them, adults rave about them – they disappear faster than you can say “seconds please!”

Trust me, once you try these, you’ll understand why they’re my most requested recipe!

Ingredients for Mini Chicken Pot Pies

Gathering the right ingredients is half the battle when it comes to perfect mini chicken pot pies. Here’s exactly what you’ll need to make a dozen of these little beauties:

• 2 cups cooked chicken, diced (I like to use thigh meat for extra flavor)
• 1 cup frozen mixed vegetables (carrots, peas, and corn work perfectly)
• 1/2 cup diced potatoes (about 1 small potato – peel if you prefer)
• 1/4 cup butter (unsalted, please – we’ll control the salt ourselves)
• 1/4 cup all-purpose flour (the backbone of our creamy filling)
• 1 1/2 cups chicken broth (homemade if you’ve got it, store-bought works too)
• 1/2 cup milk (whole or 2% – trust me, this isn’t the time for skim)
• 1/2 tsp salt (I use kosher salt for better distribution)
• 1/4 tsp black pepper (freshly ground if you can swing it)
• 1 package (14 oz) refrigerated pie crusts, thawed (usually contains 2 crusts)

Ingredient Notes & Substitutions

Baking should be fun, not stressful – so here’s how to adapt this recipe to what you’ve got on hand:

Chicken: Rotisserie chicken is my go-to shortcut when I’m pressed for time. Just shred or dice about 1/2 of a medium bird. Leftover roasted chicken works beautifully too!

Veggies: Don’t have frozen mixed vegetables? Fresh works fine – just sauté them with the onions until slightly softened before adding to the filling. I’ve used everything from green beans to sweet potatoes in a pinch.

Flour: Need gluten-free? Swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture might be slightly different but still delicious.

Herbs: Want to jazz it up? A teaspoon of fresh thyme or rosemary adds lovely depth. Sometimes I’ll stir in a tablespoon of fresh parsley at the end for color.

Remember, the best cooking comes from making a recipe your own. These mini chicken pot pies are wonderfully forgiving, so don’t be afraid to experiment!

Equipment Needed for Mini Chicken Pot Pies

The beauty of these mini chicken pot pies? You don’t need any fancy gadgets to make them shine. Just grab these basic kitchen tools – chances are you’ve already got most of them:

• Standard 12-cup muffin tin: This is your pie-making workhorse. I prefer non-stick, but any will do if you grease it well.
• Rolling pin: For gently stretching those pie crusts to the perfect thickness (about 1/8″). No rolling pin? A clean wine bottle works in a pinch!
• Medium saucepan: Where the magic happens – for making that creamy, dreamy filling.
• Measuring cups and spoons: Precision matters with the roux, so don’t eyeball those flour and liquid measurements.
• Pastry brush: Optional but handy for egg washes or greasing muffin cups. A folded paper towel works too.

That’s it! No stand mixer, no food processor, no special pie weights needed. Just simple tools for simple, delicious comfort food. I love recipes like this that don’t require digging through the back of my kitchen cabinets!

How to Make Mini Chicken Pot Pies

Alright, let’s get to the fun part! Making these mini chicken pot pies is easier than you think, but there are a few key techniques that make all the difference. I’ll walk you through each step – from that perfect creamy filling to getting those adorable little crusts just right. Trust me, once you’ve made these once, you’ll be whipping them up all the time!

Preparing the Filling

First, let’s make that luscious filling that makes these pies so irresistible. In a medium saucepan over medium heat, melt your butter until it’s just bubbling – don’t let it brown! Sprinkle in the flour and whisk constantly for about a minute. This is your roux, and it’s what’ll thicken our filling beautifully.

Now, here’s the trick – slowly drizzle in your chicken broth and milk while whisking like crazy. I mean it – don’t stop whisking! This prevents lumps from forming. If you do get a few lumps (happens to the best of us), just keep whisking and they’ll usually smooth out. Cook this for about 5 minutes until it thickens enough to coat the back of a spoon.

Once your sauce is velvety smooth, stir in your chicken, veggies, potatoes, salt, and pepper. The mixture should be thick but still pourable – if it seems too thick, add a splash more broth. Taste and adjust seasoning – this is when I usually add an extra pinch of pepper because I love that little kick!

Assembling the Mini Chicken Pot Pies

Now for the fun part – creating those adorable individual pies! Preheat your oven to 375°F and grab your muffin tin. Here’s my pro tip: give each cup a light spray of cooking oil or brush with melted butter. This ensures your pies will pop right out after baking.

Roll out your pie crusts to about 1/8″ thickness – not too thick or they won’t cook through, not too thin or they’ll tear. I use a 3.5-inch round cutter (a wide-mouth jar lid works great in a pinch!) to cut circles from the dough. Gently press these into your muffin cups, letting the edges ruffle up over the sides – that rustic look is part of the charm!

Fill each crust nearly to the top with your chicken mixture – I use a small cookie scoop for this to keep things neat. For the tops, you can either cut more circles (make small slits for vents) or get creative with lattice strips. Press the edges gently to seal – no need for perfection here!

Baking Mini Chicken Pot Pies

Pop your muffin tin into the preheated 375°F oven and let the magic happen! In about 20-25 minutes, you’ll start smelling that incredible buttery, savory aroma. The pies are done when the crusts are a beautiful golden brown and the filling is bubbling slightly at the edges.

Here’s my favorite part – that first bite when they’re just cool enough not to burn your mouth! The crust should be flaky and crisp, the filling creamy with just the right amount of chicken and veggies in every bite. If you want extra color on top, you can brush the crusts with an egg wash before baking – but honestly, they’re gorgeous just as they are.

Let them cool in the pan for about 5 minutes before carefully removing. A butter knife gently run around the edges usually does the trick. Serve warm – though fair warning, these disappear fast at parties!

Tips for Perfect Mini Chicken Pot Pies

After making hundreds of these little pies over the years, I’ve picked up some tricks that make all the difference between good and oh-my-goodness amazing mini chicken pot pies. Here are my absolute must-know tips:

• Chill sticky dough: If your pie crust gets too soft while working with it, pop it in the fridge for 10 minutes. Cold dough is so much easier to handle and gives you those perfect flaky layers.
• Cool the filling a bit: I know it’s tempting to assemble right away, but letting the filling cool for 5-10 minutes prevents the bottom crust from getting soggy. Patience pays off here!
• Egg wash magic: For that bakery-worthy golden shine, beat an egg with a tablespoon of water and brush it lightly over the tops before baking. It’s such a simple step with stunning results.
• Don’t overfill: Leave about 1/4 inch at the top of each muffin cup – the filling bubbles up during baking, and we want to keep it all contained in that cute little package.
• Bake on lower rack: Positioning your muffin tin in the lower third of the oven helps the bottom crust get nice and crisp while the tops brown evenly.

One last bonus tip from my many kitchen experiments – if you’re making these for a party, bake a test pie first to check seasoning. That way you can adjust the salt or pepper in the remaining filling before assembling the whole batch. Your future self (and your guests) will thank you!

Serving Suggestions for Mini Chicken Pot Pies

Oh, the possibilities with these adorable little pies! They’re like the Swiss Army knife of comfort food – perfect for just about any occasion. Here’s how I love to serve them:

For dinner parties: Arrange them on a platter with a simple green salad tossed in vinaigrette. The crisp greens cut through the richness beautifully. Sometimes I’ll add roasted garlic mashed potatoes on the side – carb overload? Maybe. Worth it? Absolutely!

Brunch bonus: These mini chicken pot pies are shockingly good with morning coffee. Serve them alongside scrambled eggs and fresh fruit for the ultimate comfort brunch. My book club ladies go crazy when I bring these instead of the usual quiche!

Lunchbox heroes: Pack cooled pies in lunchboxes with carrot sticks and apple slices. They travel surprisingly well and reheat beautifully in a microwave (about 45 seconds does the trick). My kids actually cheer when they find these in their lunch bags!

Game day snacks: Forget boring nachos – set out a tray of these mini pies with small bowls of gravy for dipping. They disappear faster than you can say “touchdown!” I always make extra because football fans tend to inhale them.

The beauty is that these mini chicken pot pies work for fancy occasions or casual meals alike. Last Thanksgiving, I served them as appetizers while the turkey finished roasting, and my aunt still talks about them! Whether you’re hosting a crowd or just want cozy leftovers, these little pies deliver big flavor every time.

Storing and Reheating Mini Chicken Pot Pies

One of my favorite things about these mini chicken pot pies? They’re practically made for meal prep! Whether you’ve got leftovers or want to stock your freezer with ready-to-bake goodness, here’s exactly how to keep them tasting fresh and delicious.

For short-term storage: Let any leftover pies cool completely, then pop them in an airtight container in the fridge. They’ll stay perfect for 3-4 days. When you’re ready to enjoy, reheat in a 350°F oven for about 10 minutes – that keeps the crust crisp instead of getting soggy like microwaves sometimes do.

Freezing unbaked: This is my secret weapon for busy weeks! Assemble the pies completely but don’t bake them. Place the filled muffin tin in the freezer for about an hour until solid, then transfer the frozen pies to a freezer bag. They’ll keep beautifully for up to 3 months. When you’re ready to bake, no need to thaw – just add 5-7 minutes to the baking time straight from frozen.

Freezing baked: Already baked your batch? No problem! Cool them completely, then freeze in a single layer on a baking sheet before transferring to containers. To reheat, bake at 350°F for 12-15 minutes until heated through. The crust might not be quite as flaky, but the flavor will still be amazing.

Pro tip from my many freezer experiments: Label your bags with the date and baking instructions. Future you will be so grateful when you’re staring into the freezer at 5pm on a Tuesday! These little pies have saved me from takeout more times than I can count.

Mini Chicken Pot Pies Nutrition Information

Now, let’s talk about what’s inside these delicious little packages! I know nutrition isn’t usually the first thing we think about with comfort food, but it’s nice to know what you’re enjoying. Remember, these values are estimates – your exact numbers might vary slightly based on ingredient brands and any customizations you make.

Per mini chicken pot pie (based on 12 pies per batch):

• Calories: 220
• Fat: 12g (5g saturated)
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 2g
• Protein: 11g
• Sodium: 320mg

Honestly, I was pleasantly surprised when I calculated these – for such a rich-tasting treat, they’re actually pretty balanced! The protein from the chicken and the fiber from the veggies make these more satisfying than you might expect. Of course, if you’re watching certain nutrients, you can always tweak the recipe – use low-sodium broth, swap in more veggies, or try a lighter milk. But sometimes, you just need that perfect bite of comfort, and I say life’s too short not to enjoy it!

Mini Chicken Pot Pies FAQs

Over the years, I’ve gotten so many questions about these mini chicken pot pies – and I love sharing all the little tricks I’ve learned! Here are answers to the most common ones that pop up:

Can I make these ahead of time?
Absolutely! These are my go-to freezer meal. Assemble them completely but don’t bake, then freeze as directed in the storage section. When surprise guests show up or you’re just too tired to cook, pop them straight from freezer to oven – lifesaver!

Can I use puff pastry instead of pie crust?
Oh yes, and it’s delicious! The flaky layers puff up beautifully. Just roll it slightly thinner than the pie crust and reduce bake time by 3-5 minutes since it browns faster. The texture will be different but equally amazing.

What’s a good vegetarian version?
My mushroom lovers go crazy for this swap: replace the chicken with 2 cups sautéed mushrooms (cremini work great) and use vegetable broth. Add a splash of soy sauce for that umami depth. Sometimes I’ll throw in some lentils too for extra protein.

Help! My filling is too runny/thick!
No worries – happens to everyone! If it’s too thin, simmer a few extra minutes to reduce. Too thick? Stir in more broth a tablespoon at a time until it’s spoonable but still coats the back of a spoon.

Can I make these gluten-free?
You bet! Use your favorite gluten-free flour blend for the roux and gluten-free pie crusts. The texture might be slightly more delicate, but the flavor will still be spot-on.

Remember, cooking is all about making recipes work for you. These mini chicken pot pies are wonderfully adaptable – so don’t be afraid to experiment and make them your own!

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