Easy Mini Chicken Pot Pies

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Bite-Sized Comfort with Big Flavor

There’s something universally comforting about chicken pot pie — warm, creamy filling encased in buttery, flaky crust. But what if you could enjoy that same hearty flavor in mini form? Easy Mini Chicken Pot Pies are everything you love about the traditional dish, made more fun, more manageable, and just right for any occasion. Whether you’re prepping a quick weeknight dinner, planning a party, or meal prepping for the week, these mini pot pies are a go-to choice.

Why You’ll Love These Mini Pot Pies

Perfect Portions: No slicing required! Everyone gets their own golden, flaky pie.

Simple Ingredients: Store-bought shortcuts make prep a breeze.

Customizable: Use what you have in your fridge — leftover chicken, frozen veggies, or even turkey.

Freezer-Friendly: Make ahead, freeze, and reheat anytime.


Ingredients Breakdown

These mini pot pies strike the perfect balance between homemade flavor and store-bought convenience.

For the Filling:

2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)

1 cup frozen mixed vegetables, thawed (peas, carrots, corn, and green beans)

1 can (10.5 oz) cream of chicken soup

½ teaspoon garlic powder

¼ teaspoon onion powder

Salt & pepper to taste

Optional: Fresh herbs like thyme or parsley for extra flavor

For the Crust:

1 can refrigerated biscuit dough (such as Pillsbury Grands)

Or: Use pie crust or puff pastry, cut into rounds


Tools You’ll Need

Muffin tin: Standard 12-cup size

Rolling pin (if using pie crust)

Mixing bowl

Spoon or cookie scoop


Step-by-Step Instructions

Step 1: Prep the Oven & Tin

Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray or lightly grease with butter.

Step 2: Make the Filling

In a large bowl, combine the cooked chicken, thawed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Stir until everything is coated and well mixed. Taste and adjust seasoning as needed.

Step 3: Form the Crust

Take each biscuit and flatten it out into a 4-inch round disk. You can use your hands or a rolling pin. Gently press each dough round into a muffin cup, forming a small pie crust.

If using pie crust or puff pastry, cut 3.5–4-inch circles and press into each muffin cup the same way.

Step 4: Fill the Pies

Spoon the chicken mixture into each dough-lined cup, filling almost to the top but not overflowing. The filling will bubble slightly while baking.

Step 5: Optional Toppers

If you want, you can use leftover dough scraps or cut small circles or lattice strips to place on top of the filling for a traditional pot pie look.

Step 6: Bake

Place the muffin tin in the oven and bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbly.

Step 7: Cool & Serve

Allow the mini pot pies to cool for 5–10 minutes before removing from the muffin tin. Use a butter knife to gently loosen the edges if needed.


Tips for Success

Rotisserie Chicken Shortcut: It adds flavor and saves tons of prep time.

Add Cheese: A sprinkle of shredded cheddar in the filling makes it extra creamy.

Try Puff Pastry: For a more delicate, flaky finish, puff pastry is a decadent upgrade.

Double Batch It: These freeze like a dream. Bake once, enjoy all week.


Variations to Try

  1. Turkey Pot Pies

Perfect for Thanksgiving leftovers. Swap chicken for turkey and use leftover gravy instead of cream soup.

  1. Buffalo Chicken Mini Pies

Mix shredded chicken with buffalo sauce and a little cream cheese. Top with blue cheese crumbles.

  1. Breakfast Pot Pies

Use scrambled eggs, crumbled bacon or sausage, cheese, and diced potatoes for a morning version.

  1. Vegetarian Version

Skip the meat and load up on sautéed mushrooms, zucchini, onions, and bell peppers with cream of mushroom soup.


Make-Ahead & Storage

To Store:

Let the pies cool completely, then place in an airtight container. Refrigerate for up to 4 days.

To Freeze:

Wrap each pie individually in plastic wrap and foil, then place in a freezer bag. Freeze for up to 2 months.

To Reheat:

From fridge: Microwave 30–45 seconds or bake at 350°F for 10–12 minutes.

From frozen: Bake at 350°F for 20–25 minutes or until heated through.


What to Serve With Mini Chicken Pot Pies

These mini pot pies are satisfying on their own, but if you're making them part of a bigger meal, here are a few ideas:

Green Salad: Something crisp and refreshing like a lemon vinaigrette salad.

Roasted Veggies: Think asparagus, green beans, or Brussels sprouts.

Soup: A simple tomato or potato soup pairs beautifully.

Mashed Potatoes: Because there’s no such thing as too much comfort food.


Fun for the Whole Family

Mini chicken pot pies are great for:

Kids: Small, hand-held, and mess-free.

Parties: Serve them on a platter for potlucks or buffets.

Lunchboxes: Pack one or two in a thermos or container for a hearty midday meal.

They're also a fun recipe for little hands to help make. Kids love pressing the dough into the tins and adding the filling.


Healthier Tweaks

Want to make these mini pot pies a little lighter? Try these swaps:

Use Greek yogurt or low-fat cream cheese in place of the cream of chicken soup.

Add more veggies like chopped spinach, cauliflower rice, or sautéed kale.

Try whole wheat biscuit dough or a homemade low-carb dough alternative.

Use reduced-sodium soups to control salt content.


Final Thoughts

Easy Mini Chicken Pot Pies are the kind of recipe you’ll find yourself making again and again. They’re cozy, crowd-pleasing, and endlessly adaptable. Whether you’re using pantry staples or sprucing them up with gourmet touches, these little pies bring big comfort to the table. They're proof that sometimes the best meals come in small packages.

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