Mini Chicken Pot Pies – Comfort Food in a Perfectly Portable Bite

When it comes to cozy, comforting meals, nothing beats the classic chicken pot pie—except perhaps these adorable Mini Chicken Pot Pies. They’re a bite-sized version of the traditional favorite, filled with tender chicken, creamy sauce, and a medley of vegetables, all tucked inside a golden, flaky crust. Perfect for weeknight dinners, parties, or meal prepping, these mini pies deliver all the heartwarming flavors of homemade pot pie in a convenient handheld form. I love making a batch on Sundays—they freeze beautifully and reheat perfectly for quick lunches or snacks during the week. Whether you’re feeding a family or hosting friends, these little savory pies are sure to impress.

Why You’ll Love This Recipe

These Mini Chicken Pot Pies are easy, delicious, and endlessly versatile. You’ll appreciate how they combine everything you love about traditional pot pie—creamy filling, savory chicken, buttery crust—into an individual portion. They’re great for portion control, perfect for freezing, and make excellent party appetizers. Plus, they’re simple to customize with your favorite veggies or spices.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken – Use shredded or cubed chicken breast or thigh meat; rotisserie chicken works wonderfully and saves time.

Pie crust or puff pastry – These form the delicious flaky shell. Store-bought crusts are convenient, but homemade dough gives an extra touch of richness.

Butter – Essential for making the creamy filling; it adds depth and flavor.

All-purpose flour – Used to thicken the sauce, giving it that classic pot pie texture.

Chicken broth – The base of the sauce, adding savory flavor and moisture.

Milk or cream – Provides richness and makes the filling irresistibly creamy.

Frozen mixed vegetables – A colorful combination of peas, carrots, corn, and green beans makes prep quick and easy.

Onion – Adds a hint of sweetness and enhances the savory balance of the filling.

Garlic – Brings out the flavors of the chicken and vegetables beautifully.

Salt, pepper, and thyme – A simple yet perfect blend of seasonings to complete the classic taste.

Directions

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. In a medium saucepan, melt the butter over medium heat. Add chopped onion and garlic, cooking until fragrant and softened. Stir in the flour and cook for about 1 minute, forming a smooth roux. Gradually whisk in the chicken broth and milk, stirring until the mixture thickens into a creamy sauce. Season with salt, pepper, and thyme.

Add the shredded chicken and frozen vegetables to the sauce, stirring until everything is evenly coated and heated through. Remove from heat and let it cool slightly. Roll out your pie crust and cut out circles large enough to fit into each muffin cup. Gently press the dough rounds into the tin to form the base.

Spoon the chicken mixture into each crust, filling nearly to the top. Cut smaller rounds for the tops and place them over the filling. Seal the edges by pressing gently with a fork, then cut a small slit in each to allow steam to escape. Brush lightly with beaten egg for a glossy, golden finish.

Bake for 20–25 minutes or until the tops are golden brown and crisp. Allow the pies to cool slightly before removing them from the tin. Serve warm, and enjoy the flaky crust paired with creamy, savory filling in every bite.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes 12 mini pot pies, perfect for 4 to 6 servings. Preparation time is around 20 minutes, with 25 minutes of baking. Total time: 45 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. For freezing, allow the pies to cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat from frozen at 350°F for 20–25 minutes.

Variations and Customizations

Turkey Pot Pies – Replace chicken with leftover turkey, especially after the holidays.

Cheddar Chicken Pies – Stir shredded cheddar cheese into the filling for extra creaminess.

Curry Chicken Pies – Add a spoonful of curry powder to the sauce for a flavorful twist.

Vegetarian Version – Skip the chicken and add sautéed mushrooms, potatoes, and extra vegetables.

Herb Lovers’ Delight – Mix in fresh parsley, rosemary, or dill for bright, aromatic flavor.

Mini Puff Pastry Pies – Use puff pastry instead of pie crust for a lighter, crispier texture.

Spicy Kick – Add chopped jalapeños or a pinch of cayenne for heat lovers.

Bacon and Leek Pies – Include crispy bacon bits and sautéed leeks for a gourmet spin.

Gluten-Free Option – Use gluten-free pie crust and thicken the sauce with cornstarch instead of flour.

Breakfast Pot Pies – Try a morning version with scrambled eggs, cheese, and breakfast sausage.

FAQs

Can I make Mini Chicken Pot Pies ahead of time?

Yes, you can assemble them up to a day in advance and bake just before serving.

Can I use rotisserie chicken?

Absolutely! It’s a time-saver and adds great flavor.

Can I freeze these before baking?

Yes, freeze unbaked pies on a tray, then transfer to a bag. Bake straight from frozen.

Can I use puff pastry instead of pie crust?

Yes, puff pastry works beautifully for a lighter, flakier version.

How do I keep the crust from getting soggy?

Let the filling cool slightly before adding it to the crust, and don’t overfill.

Can I use fresh vegetables?

Yes, just cook them slightly before adding to the filling.

Can I make these in ramekins instead of muffin tins?

Yes, adjust baking time to about 30 minutes for slightly larger portions.

Can I use non-dairy milk?

Yes, oat milk or almond milk works well for a lighter filling.

Do I need to vent the tops?

Yes, always make small slits to allow steam to escape and prevent sogginess.

How long will leftovers last?

Stored properly, they last up to 3 days in the fridge or 2 months in the freezer.

Conclusion

Mini Chicken Pot Pies are a delightful way to enjoy all the comfort of traditional pot pie in a portable, perfectly portioned form. With their creamy, hearty filling and golden, flaky crust, they’re ideal for any occasion—from family dinners to festive gatherings. Simple to make, easy to store, and endlessly customizable, these little pies bring warmth and satisfaction with every bite. Once you try them, they’ll become a staple in your comfort food rotation.

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