When you’re craving comfort food in a hurry, these easy mini chicken pot pies are your secret weapon. Golden, flaky, and loaded with a savory creamy filling, they’re the kind of handheld dinner that makes everyone at the table smile.
I love how they turn leftover chicken and pantry veggies into a completely new meal and no one ever guesses how simple they are to make. Whether you’re serving these for a cozy family night or as finger food for a gathering, they’re guaranteed to disappear fast. Let’s dive into the details so you can have them hot and ready in under an hour!
Why You’ll Love These Mini Chicken Pot Pies
- Quick and easy: Uses cooked chicken and pre made dough for fast prep.
- Family friendly: Perfect size for kids and adults alike.
- Great for leftovers: A smart way to repurpose chicken or turkey.
- Portable: Ideal for lunchboxes, potlucks, or on the go meals.
Ingredients You’ll Need
| For the Filling | Quantity |
|---|---|
| Cooked chicken, shredded or diced | 2 cups |
| Frozen mixed vegetables (peas, carrots, corn, etc.) | 1 cup |
| Cream of chicken soup | 1 can (10.5 oz) |
| Milk | 1/3 cup |
| Salt and black pepper | To taste |
| For the Crust | Quantity |
|---|---|
| Refrigerated biscuit dough or pie crust | 1 tube or 1 pack |
| Non stick spray or butter | For greasing |
| Egg (for egg wash – optional) | 1, beaten |
Step by Step to Make Easy Mini Chicken Pot Pies
1: Prep Your Ingredients
- Preheat your oven to 375°F (190°C).
- Grease a standard muffin tin with butter or non stick spray.
- If using biscuit dough, split each piece in half, if using pie crust, cut into 3-inch rounds.
2: Make the Filling
- In a large mixing bowl, stir together the shredded chicken, frozen mixed vegetables, cream of chicken soup, and milk.
- Season with salt and pepper to your liking, and mix until fully combined and creamy.
3: Fill the Muffin Tin
- Press each dough piece into the bottom and sides of the muffin cups, forming a little crust base.
- Spoon the chicken filling into each crust until nearly full but not overflowing.
4: Add a Top Crust (Optional)
- Use smaller circles or strips of dough to top each mini pie.
- Pinch edges to seal lightly. You can also leave the tops open for a rustic look.
- Brush the tops with beaten egg for a golden shine if using a top crust.
5: Bake Until Golden
- Bake in the preheated oven for 20-25 minutes or until the tops are golden and the filling is bubbly.
- Let cool for 5 minutes before removing from the muffin tin with a spoon or butter knife.
Chef’s Tips for Perfect Mini Pot Pies
- If you don’t have cream of chicken soup, use a mix of heavy cream and a bit of chicken broth thickened with flour.
- Want extra flavor? Stir in ½ tsp garlic powder or dried thyme to the filling.
- Leftover rotisserie chicken works beautifully in this recipe for extra richness.
“These mini pot pies are my go to dinner solution when I have zero energy but want something warm and comforting. You can prep them in advance and just pop in the oven when ready!”
Serving Suggestions for Mini Chicken Pot Pies
These flaky, savory pies are incredibly satisfying on their own, but if you’re building a meal around them, here are a few delicious ways to serve them:
- With a side of fresh cucumber onion salad to add crunch and brightness.
- Pair with a cup of creamy broccoli soup for the ultimate comfort duo.
- Serve alongside cheesy mashed potato puffs for an indulgent meal.
- Great with a glass of creamy vanilla milk for the kids.
Make Ahead and Freezing Tips
- You can assemble the mini pies ahead and refrigerate them for up to 24 hours before baking.
- Freeze baked and cooled pies in an airtight bag or container. They’ll keep for up to 2 months.
- To reheat, bake frozen pies at 350°F (175°C) for 15-20 minutes or until heated through.
Common Pot Pie Mistakes to Avoid
- Overfilling the crust: This can cause the filling to bubble over. Leave a little room at the top.
- Skipping the egg wash: It’s optional, but gives your pies a bakery style golden finish.
- Using watery filling: Make sure your chicken and veggies aren’t too wet before mixing with the soup.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, warm in a 325°F (160°C) oven for 10-15 minutes or until the center is hot.
- Microwaving works too about 30-40 seconds per pie but the crust won’t stay as crisp.
FAQs About Easy Mini Chicken Pot Pies
Can I use puff pastry instead of biscuit dough?
Yes, puff pastry works great! Just roll and cut to size. It’ll give you a flakier texture with a buttery finish.
Can I make these vegetarian?
Absolutely. Swap the chicken for sautéed mushrooms or cooked lentils and use cream of mushroom soup instead.
Do I need to thaw frozen vegetables before mixing?
No need! Just mix them in frozen they’ll cook through perfectly in the oven.
Why is my crust soggy on the bottom?
This can happen if your filling is too wet. Let cooked chicken and veggies cool slightly before mixing with soup to prevent excess moisture.
How do I make these more flavorful?
Try adding herbs like thyme, parsley, or garlic powder. A pinch of paprika or a splash of hot sauce adds a nice kick too.
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