Mini Chicken Pot Pies Recipe
Why You’ll Love This Recipe
Chicken pot pie is a classic comfort dish, but making it mini-sized gives it a fun, portable twist. These mini pot pies are buttery, flaky, and filled with tender chicken, vegetables, and a creamy sauce. They’re baked in muffin tins, making them perfectly portioned for kids, parties, or even freezing ahead for busy weeknights.
Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas (or mixed vegetables)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth (low sodium preferred)
- 1 cup whole milk (or half-and-half for richer filling)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for depth)
For the Crust:
- 2 packages refrigerated pie crusts (or homemade pie dough, enough for 2 pies)
- Flour, for rolling dough
- 1 egg + 1 tablespoon water, beaten (for egg wash)
Step-by-Step Instructions
1. Prepare the Muffin Tin
- Preheat oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with butter or nonstick spray.
2. Make the Filling
- In a large skillet, melt butter over medium heat.
- Add onion and carrots, sautéing for about 5 minutes, until softened.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly to form a roux.
- Slowly whisk in chicken broth and milk until smooth.
- Bring to a gentle simmer; the mixture will thicken into a creamy sauce.
- Stir in shredded chicken, peas, thyme, salt, pepper, and paprika.
- Simmer for 3–4 minutes, then remove from heat and let cool slightly.
3. Prepare the Crust
- Roll out pie dough on a lightly floured surface.
- Use a round cutter or glass (about 4–5 inches wide) to cut circles for the base crusts.
- Place each circle into the muffin tin, pressing gently to fit.
- Cut slightly smaller circles (about 3 inches) for the top crusts.
4. Assemble the Mini Pot Pies
- Spoon chicken filling evenly into each dough-lined muffin cup, filling almost to the top.
- Place smaller dough circles on top and press edges together to seal.
- Cut small slits in the top for steam to escape.
- Brush with egg wash for a golden finish.
5. Bake
- Bake for 25–30 minutes, or until crusts are golden brown.
- Allow to cool in the pan for 5 minutes before carefully removing.
6. Serve
- Serve warm, garnished with fresh parsley if desired.
Tips for Success
- Rotisserie chicken saves time and adds great flavor.
- Cool filling slightly before adding to dough so the crust doesn’t get soggy.
- Don’t overfill the pies — leave a little room for bubbling.
- Seal edges well to prevent leakage during baking.
- For an extra flaky crust, chill assembled pies in the fridge for 10 minutes before baking.
Variations
- Cheddar Chicken Pot Pies: Stir 1 cup shredded cheddar into the filling before assembling.
- Turkey Pot Pies: Perfect for Thanksgiving leftovers! Replace chicken with turkey.
- Crescent Roll Shortcut: Use crescent roll dough instead of pie crust for a softer, bread-like shell.
- Mini Puff Pastry Pies: Swap pie crust with puff pastry for a lighter, crispier version.
- Vegetarian Version: Use mushrooms, potatoes, and extra veggies instead of chicken.
Serving Suggestions
- Pair with a crisp side salad for a lighter meal.
- Serve with mashed potatoes or roasted vegetables for extra comfort food vibes.
- Offer alongside soup like tomato basil or creamy potato for a cozy meal.
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer (Unbaked): Assemble mini pies, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 375°F for 35–40 minutes.
- Freezer (Baked): Let pies cool, wrap individually, and freeze for up to 2 months. Reheat at 350°F until warmed through.
✨ These Mini Chicken Pot Pies are flaky, savory, and absolutely irresistible. Whether you’re making them for a weeknight family dinner, a party appetizer, or a make-ahead freezer meal, they’ll quickly become a favorite comfort food.