Why You’ll Love This Recipe

Mini Chicken Pot Pies are the ultimate comfort food in bite-sized form. Perfect for parties, weeknight dinners, or meal prepping, these savory little pies feature a flaky crust filled with creamy chicken and vegetable filling. They’re easy to make, customizable, and loved by both kids and adults.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked chicken breasthoney butter or unsalted butterall-purpose floursmall diced onionmixed vegetables (like peas, carrots, and corn)garlicpowderchicken brothwhole milkcream cheese or heavy creamrefrigerated biscuit dough or pie crustdried thymeparsleysalt and pepper to taste

directions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

In a skillet, melt the butter over medium heat and sauté the onions until translucent.

Add the garlic and mixed vegetables, cooking until tender.

Stir in the cooked chicken, salt, pepper, thyme, and parsley.

Sprinkle flour over the mixture and cook for 1 minute to form a roux.

Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.

Add cream cheese or heavy cream and mix until smooth and creamy. Remove from heat.

Roll out the biscuit dough or pie crust and cut into circles large enough to fit into each muffin cup.

Press the dough into the muffin tin wells, forming little cups.

Fill each dough cup with the chicken mixture.

Top with smaller rounds of dough or leave open-faced.

Bake for 20-25 minutes, or until the crust is golden brown.

Let cool slightly before removing from the tin.

Servings and timing

This recipe makes about 12 mini pot pies.Preparation time: 20 minutesCooking time: 25 minutesCooling time: 10 minutesTotal time: 55 minutes

Variations

Use shredded rotisserie chicken for convenience.

Swap the veggies for your favorites like broccoli or green beans.

Add shredded cheese to the filling for extra richness.

Top with puff pastry instead of biscuit dough for a flaky finish.

Make them vegetarian by skipping the chicken and doubling the veggies.

storage/reheating

Store mini chicken pot pies in an airtight container in the fridge for up to 4 days.To reheat, warm in a 350°F oven for 10-15 minutes or microwave for 1-2 minutes.For longer storage, freeze them individually and reheat from frozen at 375°F for 20-25 minutes.

FAQs

Can I use canned chicken?

Yes, canned chicken works in a pinch, but fresh or rotisserie offers better flavor.

What kind of dough works best?

Refrigerated biscuit dough is easy and quick, but homemade or store-bought pie crust also works well.

Can I make these ahead of time?

Yes, assemble and refrigerate unbaked pies for up to 24 hours before baking.

Are these good for kids?

Absolutely! They’re fun-sized, easy to eat, and packed with familiar flavors.

How do I prevent soggy bottoms?

Pre-bake the crusts for a few minutes before adding the filling, or ensure the filling isn’t too runny.

Can I use frozen vegetables?

Yes, frozen mixed vegetables work great—just thaw and drain them first.

Do I need to grease the muffin tin?

Yes, to prevent sticking and ensure easy removal.

Can I make them gluten-free?

Use gluten-free dough and flour substitutes for a GF-friendly version.

Are these freezer-friendly?

Definitely—freeze after baking and reheat directly from frozen.

Can I use puff pastry?

Yes, puff pastry makes a deliciously flaky alternative to biscuit dough.

Conclusion

Mini Chicken Pot Pies are a cozy, satisfying treat that pack all the hearty goodness of traditional pot pie into a portable, fun format. Whether you’re feeding a crowd or prepping meals for the week, these little pies are sure to please. Make a batch and enjoy the warm, creamy comfort in every bite!